May Seasonal Produce To Look And Feel Your Best
Let’s talk about May seasonal produce…
Ah, May. The month where we’re not quite summer-ready but we’ve emotionally broken up with winter (blocked, deleted, and reported for spam). The sun is flirting, the sandals are out, and your produce section is finally starting to get its groove back.
But before you throw another sad plastic box of strawberries into your cart that taste like regret and tap water, let’s talk about what’s actually in season this month—and why your over-40 goddess self deserves the good stuff. We’re not doing mealy apples and limp lettuce anymore. We’ve lived. We’ve learned. We buy the juicy peaches when they’re ready, not when the store says they are.
So here’s your guide to what to eat in May—because your body is a temple, and that temple has opinions.
🍓 Strawberries (aka Spring’s Sweet Apology)
They’re finally legit. Not those winter imposters that taste like sadness and broken dreams. May is peak strawberry season in most places, so grab a carton (or five), slice ’em over Greek yogurt, toss ’em in a salad, or just eat them standing over the sink like a classy raccoon. No shame.
Hot Tip: If they don’t smell like strawberries, they won’t taste like strawberries. Trust your nose, not the “on sale” sticker.
🥬 Arugula (aka The Beyoncé of Leafy Greens)
Arugula is peppery, bold, and doesn’t care if you’re still clinging to that bag of baby spinach from March. Toss it into pastas, use it as a base for a salad, or slap it on a pizza like the sophisticated savage you are.
Pair with: Lemon, olive oil, and confidence.
🫛 Peas (Fresh. Not frozen. Yes, you can tell.)
Fresh peas in May are like tiny edible emeralds—sweet, tender, and ridiculously satisfying to shell while watching Netflix and pretending you’re a 19th-century kitchen maid with a feminist agenda.
Use in: Risottos, spring pastas, or just sautéed in butter with mint because you’re a grown woman who knows what she’s doing (even if you totally don’t, it’s fine).
🌿 Herbs Galore (because flavor is a lifestyle)
Basil, mint, parsley, chives—May is when herbs stop being a garnish and start being the main character. Buy them fresh. Use them generously. No more sprinkling three sad mint leaves on an entire salad like you’re rationing in the Great Herb Depression.
Pro move: Freeze leftover herbs in olive oil in an ice cube tray and toss them into everything from eggs to soups. Boom. Domestic goddess.
🥕 Carrots & Radishes (aka the snack that fights back)
They’re crunchy. They’re spicy. They’re colorful. Basically, they’re everything your ex wasn’t. Eat them raw, roast them, shave them onto salads like you’re auditioning for a food stylist gig.
Out of the box snack idea: Toss radish slices with butter and sea salt. It’s a French thing. It’s chic. It’s weirdly addictive.
🍋 Lemons (always in season somewhere, but especially good now)
Look, lemons are basically emotional support citrus. Add them to water, dressings, roasted veg, desserts, or smear them all over your personality if needed. In May, they’re fresh, bright, and remind you that life (and salad) is better with a little acid.
Final Thoughts from Your Fridge Whisperer
Eating seasonally isn’t about being perfect or Pinterest-ready. It’s about letting nature do the heavy lifting and giving your taste buds the joy they deserve after winter’s beige buffet. May is for bold flavors, bright colors, and food that tastes like something again.
So go hit up your farmer’s market or local produce aisle like you’re the Julia Child of suburbia. Grab what’s fresh, make it delicious, and remember: you’ve survived enough seasons of life to know that May is when things start looking up—including your dinner plate.
Now pass the strawberries, and maybe a little rosé.
Like this post? Check out this one on tiny healthy habits…
