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Seasonal calendar of fruits and vegetables: eat what nature has to offer now


Why seasonal eating is so valuable

Eating with the seasons is not only tastier, it is also smarter. Seasonal vegetables and fruit are harvested the moment they are naturally ripe. As a result, they contain more nutrients, taste more intense, and do not have to travel long distances from abroad.

Moreover, seasonal products are good for your wallet. Because the supply is large and transport costs are low, prices are generally much lower than for fruits and vegetables offered out of season. And by choosing local seasonal products, you directly support the Dutch farmer.

At Kokkies Lunch Club, seasonal cooking is not a trend, but a principle. Every weekly menu is built around what nature has to offer at that moment: fresh, nutritious, and full of flavor.


The seasonal calendar per season: an overview

The Netherlands has a rich harvest all year round, provided you know what is available and when. This is a compact overview by season:

Spring (March through May) Spring is the season of fresh starts. Think of asparagus, spinach, radishes, arugula, pak choi, peas, pointed cabbage, butter lettuce, and turnip greens. In terms of fruit, the first homegrown strawberries become available, along with rhubarb. Asparagus is at its best before the end of June; after that, the season ends abruptly.

Summer (June through August) The longest list of the year. Cucumber, courgette, bell pepper, tomato, green beans, cauliflower, broccoli, fennel, and corn make the summer table colorful. Fruit stands out: cherries, raspberries, blueberries, plums, and blackberries are widely available from Dutch soil.

Autumn (September through November) Pumpkin, beetroot, celeriac, leek, chicory, parsnip, and various types of cabbage take over. Apples and pears are the quintessential autumn fruits. Mushrooms are at their very best during this period.

Winter (December through February) Kale, Brussels sprouts, salsify, winter carrots, Jerusalem artichokes, and Savoy cabbage are the champions of winter. Citrus fruits such as oranges and mandarins may come from abroad, but they are transported by ship and have a relatively low climate impact.


May vegetables: what is in season right now?

May is one of the richest months of the year when it comes to seasonal vegetables. Spring is in full swing and the supply from Dutch soil is expanding rapidly. These are the vegetables of May:

  • Asparagus (white and green): the seasonal vegetable of May, only available from April to the end of June

  • Spinach: fast grower, abundant in May

  • Radishes: crunchy, fresh and perfect for salads

  • Garden peas and snow peas: sweet and fresh, delicious raw or lightly steamed

  • Pointed cabbage: more tender than white cabbage, ideal for light lunch dishes

  • Butter lettuce and arugula: the basis of every fresh spring salad

  • Bok choy: quick to prepare, full of vitamins

  • Kohlrabi: crunchy and mild in taste

When it comes to fruit in May, Dutch-grown strawberries are the absolute star. Rhubarb is also at its best in May: firm, tart, and versatile in sweet and savory dishes.


Seasonal lunches at work: how Kokkies does it

At Kokkies Lunch Club, a seasonal calendar doesn't just hang on the wall; it is the foundation of every weekly menu. Every week, our chefs select the best products of the moment and build a varied lunch menu around them. That means that in May you enjoy fresh asparagus salad, spinach soup, or a light pointed cabbage dish, and in the summer, a cucumber salad, grilled zucchini, or a tomato-basil bowl.

Seasonal cooking also has a practical advantage for offices: the ingredients are at their best and the menu changes automatically with the year. No boring repetition, but something new every week that suits the season and your team's taste.

Want to know what's on the menu next week? Check out our weekly menu and discover which seasonal products Kokkies Lunch Club is using this week.


Benefits of seasonal lunches for your office

Seasonal lunches are not only tastier, they also offer concrete benefits for offices that choose catering with an eye for quality:

  • More flavor and nutrients: seasonal produce is harvested at its peak and contains more vitamins and minerals than produce grown out of season.

  • Lower costs: seasonal products are cheaper due to the large supply and short transport routes.

  • More sustainable choice: less energy for transport and cultivation means a lower CO2 footprint

  • More variety: the menu changes automatically with the seasons, which prevents monotony.

  • Better health: fresh, unprocessed seasonal produce is the basis of a balanced lunch

At Kokkies Lunch Club, all these benefits are included as standard. You don't have to do anything yourself.



Frequently Asked Questions

What is a seasonal calendar for fruits and vegetables?

A seasonal calendar for fruits and vegetables shows which products from Dutch soil are available each month. Seasonal products are harvested when they are naturally ripe, resulting in more flavor, more nutrients, and a lower environmental impact than products that are imported or grown in heated greenhouses.

In May, the highlights are: asparagus (white and green), spinach, radishes, peas, snow peas, pointed cabbage, butterhead lettuce, arugula, pak choi, and kohlrabi. These are all products from Dutch soil that are at their tastiest and most nutritious in May.

Seasonal products taste better, contain more nutrients, and are more sustainable than products grown out of season or sourced from far away. By adjusting the menu to the season weekly, Kokkies Lunch Club always offers the freshest and most flavorful lunch for the office.

The easiest way is to consult the Nutrition Centre's seasonal calendar . It shows which Dutch-grown vegetables and fruit are available each month. Or simply check out the weekly menu of Kokkies Lunch Club: it is always based on what the season currently has to offer.



 
 
 

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