If you’ve winced at the checkout counter recently, you’re not alone. Food prices have risen approximately 25% over the last three years, with many staples increasing even more dramatically. While we can’t control market prices, we can significantly reduce our grocery expenses through strategic shopping—particularly by leveraging seasonal abundance.
May represents a unique opportunity in the shopping calendar. As spring harvests peak and summer crops begin to appear, this “shoulder season” offers exceptional variety and value. By aligning your meal planning with what’s naturally abundant now, you can enjoy better flavor while cutting your grocery bill by 20-30%.
Let’s explore how to make May’s seasonal bounty work for your budget.
May’s Harvest Calendar: What’s Actually in Season Right Now
The first step to seasonal shopping is knowing what’s truly in season in your region. While supermarkets offer year-round access to most produce, the price and quality differences between in-season and out-of-season items can be substantial.
Here’s what’s generally hitting peak season in May across most of the United States:
Vegetables:
- Asparagus
- Artichokes
- Spring onions/scallions
- Radishes
- Spinach
- Lettuce varieties
- Peas (snow, snap, and garden)
- New potatoes
- Arugula
- Rhubarb
Fruits:
- Strawberries
- Apricots (late May)
- Cherries (late May in warmer regions)
Herbs:
- Mint
- Chives
- Dill
- Cilantro
- Parsley
Proteins:
- Certain fish varieties (depends on region)
- Eggs (peak production season)
Why This Matters: When purchasing in-season produce, you’re often saving 30-50% compared to off-season prices. For example, asparagus typically costs $2-3 per pound in May but jumps to $5-6 per pound in fall and winter months.
The May Meal Planning Framework
Rather than starting meal planning with recipes you like, flip the process: begin with what’s affordable and abundant, then find recipes that showcase these ingredients.
Step 1: Create Your Price Book Develop a simple tracking system to record the lowest prices you find for seasonal items. This becomes your “target price” benchmark. I’ve created a starter template for May staples:
| Item | Target Price | Where Found | Date | Notes |
| Asparagus | $1.99/lb | Farmers Market | 5/7 | Best early morning |
| Strawberries | $2.50/lb | Aldi | 5/10 | Stock freezer |
| Spring mix | $3.99/lb | Costco | 5/8 | 2x size of grocery store |
| Eggs | $2.29/dozen | Local farm | 5/5 | Call ahead |
Step 2: Build Your Meal Rotation Around Seasonal Stars Create a 2-week meal rotation that heavily features May’s seasonal ingredients. Here’s a sample framework:
- Meatless Monday: Spring vegetable risotto or pasta with seasonal vegetables
- Taco Tuesday: Spring vegetable tacos with eggs or beans for protein
- One-Pot Wednesday: Skillet meals featuring seasonal vegetables and affordable proteins
- Leftover Thursday: Creative repurposing of earlier meals
- Pizza Friday: Homemade with seasonal vegetable toppings
- Seasonal Saturday: Recipes specifically showcasing the best market finds
- Simple Sunday: Egg-focused brunch and simple dinner using weekend prep
Real-Life Example: Sarah, a mother of three, reduced her family’s weekly grocery bill from $245 to $178 by implementing seasonal meal planning. “I used to plan meals based on what we felt like eating, then buy whatever ingredients those recipes required,” she explains. “Now I check what’s in season and on sale first, then build our menu around those ingredients. The food actually tastes better because it’s fresher, and we’ve discovered so many new favorite recipes.”
Strategic Store Rotation: Where to Shop When
Not all stores offer the same values at the same times. Create a customized shopping rotation to maximize seasonal savings:
Farmers Markets: Early May Focus
- Best for: Just-harvested spring vegetables and strawberries
- Shopping strategy: Arrive during the first hour for best selection or the final hour for potential discounts
- Insider tip: Get to know specific vendors and ask when their particular crops will peak
Grocery Stores: Mid-Week Specials
- Best for: Loss leaders (heavily discounted items designed to bring you into the store)
- Shopping strategy: Check weekly ads every Wednesday and build flexible meal plans around top deals
- Insider tip: Many grocers mark down items on Wednesdays to prepare for new circulars on Thursdays
Warehouse Clubs: Monthly Stock-Up
- Best for: Bulk items that complement seasonal cooking (rice, grains, cheese)
- Shopping strategy: Limit visits to once monthly to avoid impulse purchases
- Insider tip: May is typically when warehouse clubs discount garden items and outdoor cooking supplies
Ethnic Markets: Specialized Ingredients
- Best for: Herbs, specialty produce, and unique cuts of meat at lower prices
- Shopping strategy: Use for specific ingredients rather than full shopping trips
- Insider tip: Many Asian markets receive produce deliveries on Tuesdays, while Latin markets often get deliveries on Fridays
Steve’s Strategy: “I’ve created a monthly rhythm,” says Steve, who cut his grocery spending by 35%. “First Saturday: farmers market for seasonal produce. Second Saturday: warehouse club for bulk basics. Weekly: quick grocery store visits for loss leaders only. I also have a rule that I can only buy what’s on sale plus two ‘full-price’ items per week. This simple framework has completely transformed our budget.”
Batch Cooking and Preservation: Maximizing May’s Abundance
When seasonal items hit their price low, buy extra and preserve through:
Freezer-Friendly Techniques for May Produce:
| Item | Preparation Method | Storage Tips | Freezer Life |
| Strawberries | Hull, freeze on tray, transfer to container | Add 1 tsp lemon juice for color | 8-10 months |
| Asparagus | Blanch 2 mins, ice bath, dry, freeze on tray | Great for soups, stir-fries | 6-8 months |
| Peas | Shell, blanch 1 min, ice bath, dry, freeze on tray | No defrosting needed for cooking | 8-12 months |
| Spring onions | Chop, freeze in olive oil in ice cube trays | Perfect for cooking base | 4-6 months |
| Herbs | Chop, freeze in water or oil in ice cube trays | Use directly in hot dishes | 4-6 months |
Meal Prep Strategies Specifically for May Ingredients:
- Spring Vegetable Base: Sauté spring onions, garlic, and diced seasonal vegetables, then freeze in portion sizes. This becomes a quick starter for pastas, grain bowls, frittatas, and soups.
- Strawberry Versatility Prep: Process extra strawberries into three forms: sliced and frozen for smoothies, puréed with minimal sugar for dessert toppings, and roasted for a concentrated flavor boost to oatmeal or yogurt.
- Herb Preservation System: Create herb combinations based on cuisine types (Italian, Mexican, etc.) and freeze in oil for instant flavor starters. Alternatively, make herb compound butter to freeze in small portions.
Amanda’s Approach: “When strawberries hit $1.99 per pound last May, I bought 15 pounds,” says Amanda. “I froze most of them, made jam with some, and even dehydrated a few batches for homemade granola. We enjoyed strawberries until November at May prices. The key was processing everything within 48 hours while they were still perfect.”
The “Price Per Meal” Calculator: Your New Shopping Metric
Rather than looking at grocery spending as a weekly total, calculate your “price per meal” to better understand value:
Weekly Grocery Bill ÷ (Number of People × Number of Meals Eaten at Home) = Price Per Meal
For example, a family of four eating 5 dinners, 7 breakfasts, and 5 lunches at home each week (68 total meals) with a $200 weekly grocery bill has a price per meal of $2.94.
Target Price Per Meal by Meal Type:
- Breakfast: $1.00-1.50 per person
- Lunch: $2.00-3.00 per person
- Dinner: $3.00-4.00 per person
This framework makes it easier to identify which meals are unnecessarily expensive and which are providing excellent value.
Cost-Breaking Meals vs. Budget-Saving Meals
Every meal plan should balance “investment meals” (slightly higher cost but generating multiple meals) with “budget-saving meals” (significantly below-target cost per serving). For May, consider:
May’s Best Budget-Saving Dinner Ideas:
- Spring vegetable frittata with seasonal herbs ($1.75/serving)
- Pasta primavera with asparagus, peas, and lemon ($1.95/serving)
- Roasted spring vegetable grain bowls with egg ($2.10/serving)
- Potato-leek soup with homemade bread ($1.50/serving)
- Strawberry spinach salad with grilled chicken ($2.80/serving)
Michael’s Method: “I used to make elaborate meals every night, but I was spending nearly $7 per person per dinner,” explains Michael. “Now I alternate: two budget-saving meals under $2.50 per serving, followed by one ‘investment meal’ around $5 per serving that usually generates leftovers. This approach cut our monthly grocery bill by $380 while still allowing us to enjoy special meals regularly.”
Beat Inflation with These May-Specific Shopping Hacks
Strategy #1: The “Peak-of-Season” Alert System Create price alerts for seasonal items. When they hit your target price, buy in bulk for preservation. For May specifically:
- Strawberries typically hit their price low in mid-May
- Asparagus is often cheapest during the third week of May
- Spring onions and herbs often see “bundle deals” in late May as summer crops begin arriving
Strategy #2: The “Secondary Market” Approach Develop relationships with farmers market vendors or produce managers at grocery stores and ask about “seconds” – items that aren’t visually perfect but are perfectly fine for cooking. These often sell for 30-50% less than their prettier counterparts.
Strategy #3: “Harvest Share” Arrangements Many gardeners have abundance they can’t use. Create informal exchange networks where you trade items or skills for garden excess. May is when many gardeners have more greens, herbs, and early vegetables than they can consume.
Strategy #4: The “Whole Item” Cooking Method Minimize waste by using the entire plant. For May-specific examples:
- Radish greens in pesto or stir-fries
- Asparagus ends in stock
- Strawberry tops in infused water
- Leek tops in homemade stock
Jennifer’s Strategy: “I started a neighborhood ‘harvest exchange’ group on social media,” shares Jennifer. “Every Saturday morning, people post what they have extra from their gardens or what they’re not going to use from their CSA boxes. We meet at the park for 30 minutes to exchange. During May last year, I received spring onions, lettuce, radishes, and herbs without spending a dime, just by trading items I had in abundance.”
Your May Grocery Action Plan
- This Weekend: Inventory your pantry and freezer, identifying items that pair well with May’s seasonal produce
- Week 1: Create your price book and begin tracking seasonal item prices at different stores
- Week 2: Develop a two-week meal rotation heavily featuring seasonal highlights
- Week 3: Identify 2-3 seasonal items to buy in bulk when prices bottom out, and research preservation methods
- Week 4: Calculate your “price per meal” and identify areas for improvement
- Monthly Review: Compare your grocery spending to previous months and note which strategies made the biggest impact
Remember, strategic grocery shopping isn’t about deprivation—it’s about aligning your habits with natural abundance cycles. By eating what’s naturally plentiful in May, you’ll enjoy fresher, more flavorful meals while insulating your budget from inflation’s impact.
What seasonal items are you looking forward to enjoying this month? What’s your favorite way to prepare May’s bounty? Share in the comments below!