Buzzwords abound when it comes to seasonal eating. But what does that mean when you’re planning your wedding menu?  Quite simply, a seasonal menu is cheaper, it tastes better and it’s more nutritious.

When crops are in season, the price is less than the shipping required for crops out of season.

Foods lose flavor and moisture when they’re being stored. Fresh food still has its original flavors intact — think of the flavor burst you get with summer peaches and tomatoes, as well as the bite of winter greens.

Surprisingly, fall and winter have a wide variety of crops for harvest like apples, endive, garlic, squash, grapes, figs, and mushrooms. Even winter’s kale, radishes, turnip and leeks are delicious during the colder months.

Studies have proven that foods are more nutritious when harvested in season. Researchers in London found nutrients in milk were higher in summer vs. winter in a 1997 study – and researchers in Japan found spinach harvested in summer vs. winter had three times the vitamin C content.

Ask your caterer about what kinds of foods are seasonal at the time of your wedding – they’ll also have great ideas on how to work them into your menu.

Spring
In Spring, foods that are in season include – artichokes, asparagus, fava beans, grapefruit, avocados, and strawberries —  fresh, light and bright are the words to eat by.

Hors d’oeuvres
Smoked salmon with fresh dill cream
Fresh herbed spring rolls with shrimp

First course
Chopped Farmers Market Vegetable Salad
Bread and sweet cream butter

Entrée
Herbed roasted organic chicken with new potatoes and wilted pea greens
Spring vegetable risotto

Summer
In summer, veggies are at their peak, so it’s a good time to let the simplicity of flavor carry you through. Arugula, watercress, green beans, peas, spinach, tomatoes and peppers are the vegetables to look out for. Blackberries, blueberries, apricots, nectarines, peaches and raspberries are fruits, delicious for eating.

Hors d’oeuvres
Ahi tuna cucumber bites
Chilled individual summer squash soup

First course
Local heirloom tomatoes, buffalo mozzarella, basil, and summer salad leaves

Entrée
Grilled fish with radishes, cucumbers, tomatoes, onions, endive, and red pepper with vinaigrette roasted potatoes

Fall
Fall is the perfect season for squash, cheeses, and slightly heavier fare. Fruits in season include apples, dates, figs, rhubarb, plums and pomegranates, while veggies in season include artichokes, Brussel sprouts, kale, okra, peppers and sweet potatoes.

Hors d’oeuvres
Local and imported cheese served with grapes, dried fruit and nuts
Mini artichoke, mushroom and shallot pizzas

First course
Butternut Squash Soup with Ginger

Entrée
Braised Short Rib with Fresh Horseradish Mashed Potatoes and Bearnaise sauce
Wild Mushroom Risotto with Shallot and Mushroom Ragout

Winter
Surprisingly enough winter’s bounty holds quite a variety of foods. Arugula, cauliflower, kale and mustard greens, spinach and turnips. Winter’s citrus is at its peak with oranges,­ lemons, limes, grapefruit and even guava in season.

Hors d’oeuvres
Grilled porcini mushrooms on shortbread
Spicy beef rolled with julienned carrot and daikon

First course
Seafood! Raw bar with lobster, shrimp, oysters and crab claws with lemon wedges and sauces.

Entrée
Beef filet with Yukon Gold Potato Puree, caramelized Brussels Sprouts
Rich winter pasta with mushrooms and roast vegetables

Print your menus however you want – get inspiration from these gorgeous wedding menus. Any wedding meal home runs? Let us know in the comments!