“Cook seasonally” sounds like a lifestyle commitment. In practice, it’s the laziest way to cook well: buy what’s abundant (and therefore cheap and delicious), then do as little to it as possible.
Shop like a magpie
At the market, buy what looks best, not what your list says. The tomatoes that smell like tomatoes, the greens that are still perky — that’s your menu now. Build the meal backwards from the ingredient instead of hunting ingredients for a plan.
Do less to it
Peak-season produce needs almost nothing: tomatoes with salt and olive oil, corn straight off the grill, stone fruit with zero adornment. Save the elaborate techniques for February, when the vegetables need the help.
Freeze the moment
The only real project worth doing: when berries, tomatoes, or corn are at their peak and dirt cheap, buy triple and freeze. Future you, eating August tomato sauce in November, will be very grateful.