Growing food makes the calendar visible. Planting, waiting, harvesting and starting again are part of understanding what local food really means.
That calendar changes by region, elevation, weather and crop. Seasonal growing begins by understanding the conditions around you rather than forcing every food into every month.
Cool-season crops transition toward warm-season planting as soils warm and daylight expands.
Heat-loving crops grow rapidly while water, pests and harvest become part of the daily rhythm.
Warm-season harvest overlaps with another opportunity for greens, roots and cool-weather crops.
Winter may mean dormancy in one place and an active growing season in another—especially across the South.
The same seasonal intelligence should power both sides of Cucina. Grow tells you what can be planted and harvested. Eat Now tells you what local growers are bringing to market and tables.
See What's Good Right Now →A planting calendar without a place is only a rough guide.
North Georgia mountains, the Lowcountry, central Florida and the Virginia Piedmont do not share exactly the same growing year.
Cucina's long-term seasonal system should therefore connect growing information with state, region and eventually local climate zones.
What to Grow Now →