Are you a food blogger or nutrition blogger that needs food content ideas for all four seasons? In this article, I’m sharing seasonal food ideas for spring, summer, fall, and winter. There are gardening options for those who live in zone 7, and there are suggestions on ways to help promote immune health.
Spring Food Content Ideas
Looking for spring food content ideas for your blog? Try talking to your neighborhood gardener. They may have all kinds of ideas for you that you never thought of. What better way to start spring than with fresh produce from the garden? Below are some spring food content ideas for your blog, along with some recipe inspiration.
Morels: Along the Chesapeake Bay, morels begin popping up around March. They are wild mushrooms that lend an earthy flavor to any dish. The darker they are, the richer the flavor. How about pairing them with asparagus that’s just beginning to harvest?
Nettles: These are an overlooked superfood that can take the place of spinach in recipes. Their green leaves are known for their medicinal properties. Nettle-artichoke dip, anyone?
Parsnips: My kids think they taste like carrots, so they eat them raw. What about sautéing them in coconut oil with a dash of salt and pepper or simply roasting them? Raw or cooked, you can reap the benefits of this nutrient-dense, pale carrot!
Pea greens: Do you want to get a jump start on your vitamin C before the summer berries are ripe? Try adding pea greens to any salad as a crunchy topper or even make it the main ingredient.
Brussel sprouts: Brussels are your sweet baby cabbages for the following spring if planted at the end of fall. If you want something salty and sweet, just roast them with some balsamic and a sprinkle of bacon.
Radishes: Although intimidating because of their peppery bite, they can be pretty sweet when roasting. Try a slow roast and add garlic for an earthy flavor that may compete with your roasted potatoes!
Rhubarb: You’d want to avoid too many of the leaves because of oxalic acid, so be sure to primarily use the stalks. Not only is rhubarb a beautiful color that brightens up any dish, but it packs a powerful punch of nutrients. Pair rhubarb with braised pork shoulder and green peas for a lovely spring dinner.
Herbs: There are so many to choose from – sage, parsley, cilantro, rosemary, basil, and more! Some herbs can be harvested all year (i.e., sage). Other herbs go to flower as soon as they feel hotter temperatures. Many herbs have not been hybridized, keeping their health-promoting potency. Adding a blend of herbs to any dish may help promote immune health, and it will add a vibrant pop of color.
Summer Food Content Ideas
The season we all wait for…summer! Melons, berries, and juicy stone fruit like peaches are abundant. The possibilities are endless, ranging from gazpacho and smoothies to salads and DIY fruit roll-ups. Look below for summer food content ideas and recipes.
Fruit Roll-ups: Making homemade fruit roll-ups not only creates healthier options than their store-bought counterparts, but you can create many flavor combinations too. The only two appliances needed are a blender and a dehydrator.
Homemade popsicles: As with the fruit roll-ups, homemade popsicles are much healthier than the sugar and food coloring-laden grocery store brands. Try making your own version at home; it’s simple, and you can customize the flavors to your preference. Try refreshing flavor combinations with herbs like watermelon-basil or peach-mint popsicles.
Japanese wineberries: Surprisingly, many people have not heard of these, but they grow wild all over Maryland. They look like a raspberry but have a brighter red color to them. And their flavor profile is much more intense. Japanese wineberries are good for simply eating as a snack all on their own.
Summer gazpacho: Hot days call for cool food (usually). Sweet peppers are also in season during the summer. Why not pair them with ripe tomatoes for a vegetable gazpacho? Or elevate your summer gazpacho even more by creating a fruity version with ingredients like watermelon, strawberries, and raspberries.
Raw juice: With so many benefits to juicing – enzyme preservation, easier on the digestive system – grab a juicer and juice some of that fresh produce this summer. Use your creativity to make fun and flavorful juice combinations by combining fruits and vegetables in your drink.
Watermelon: It is eye-opening when thinking about our symbiotic relationship with nature. Watermelon (and tomatoes) contain lycopene. After eating for a bit, it can act as a skin protectant, almost like an internal sunscreen. Pretty convenient, huh?
Summer Squash: Pickling isn’t just for cucumbers. With this recipe, you can have quick pickled squash and zucchini in under an hour.
Fermented foods: To preserve much of the summer bounty, large batch fermenting not only keeps you enjoying the produce for longer, but also has gut health benefits through probiotics.
Fall Food Content Ideas
It is like spring all over again with fresh greens, but now we also get root vegetables. As a bonus, it is apple picking time! Much of the fall bounty can be preserved as well. Pickling, canning, and fermenting are some of the options to help you stock up over the winter months.
Beet kvass: This probiotic-rich drink, made from beets, salt, and water, helps promote gut health. It’s easy to make and great for your immune system.
Sauerkraut: Just as easy as the beet kvass, sauerkraut is another fermented product. Made from cabbage, fermenting also helps produce last for months and months.
Carrots: These are so versatile and can be used to add a bit of sweetness, texture, and even heartiness to any dish. Try this recipe where the carrot is the star of this dish.
Kale: Kale could really be in every category in this article, at least around my house, because it never seems to disappear. This salad has a bit of it all – salty, sweet, and earthy, for a nice transition into the fall season.
Bone broth: This can be made all year round, but it really comes in handy when you have it stocked up for the winter. Healthier than the packs or cans from the store, bone broth is completely free to make when used from bones saved from your prior meals.
Butternut squash: A lighter version of the sweet potato, yet butternut squash is not as sweet or dense. It is delicious and versatile and can be used with a sweet or savory application.
Apples: They are available all year, but nothing beats local heirloom apples. If you are lucky enough to find a pick-your-own orchard nearby, apple treats can be made to last all year. Find your local apple association here to learn about local apple varieties and where to find them.
Persimmon: The “orange tomato,” persimmons have many health benefits, including their ability to possibly help with managing blood sugars for those with diabetes.
Winter Food Content Ideas
It’s the season when we crave comforting, nostalgic food. Check out the winter food content ideas for ways to soothe the soul and stay healthy while eating in season (for the most part).
Pumpkin: An antioxidant, orange beauty that is not only for carving during Halloween. If stored correctly, pumpkins and other gourds will keep well into the winter. Why not try this pumpkin and curry soup with all the bone broth made in the fall?
Wild salmon roe: Not from the garden or necessarily local, but wild salmon roe, also known as salmon fish eggs or “salmon caviar,” is one of the most nutrient-dense foods you can eat. It’s not common in the Standard American Diet and can be an acquired taste (and texture) for many. Still, with the lack of sun exposure and incidents of seasonal depression, it’s worth exploring during the winter months. Make sure the salmon is wild, though, and not farmed, to reap the most health benefits.
Peas: So small, yet peas pack a good deal of nutrients into each bite. This pea salad is a delicious way to get your dose of peas.
Turnips: Talk to your doctor before eating if you have thyroid issues. Otherwise, turnip greens or the root are loaded with nutrients. This recipe reminds me of my family’s potato latkes.
Still kale! Kale will grow over winter like it didn’t have five inches of snow on it. The kiss of the frost will even add a bit of sweetness to this leafy green. This recipe cooks it slow and low for the most tender bites.
Cauliflower: There’s been a lot of buzz lately around cauliflower being used to replace rice in some recipes because of its low ranking on the glycemic index. This recipe looks good enough to try.
Swiss chard: Similar to kale, but the leaves of Swiss chard are glossier and softer. The rainbow Swiss chard variety is gorgeous with its pop of colors on those dull, winter days.
SNOW! I am kind of kidding here, but maybe not? This is something fun to do with the kids, all while using natural food coloring.
FREE Downloadable Handout (PDF) Below
As you can see, having changing seasons offers a wide range of food content ideas, tapping into native plants and nutrient-dense food to choose from all year long! For more content writing tips, check out this blog post too.