Strawberries in January, asparagus in October—a lot is possible, but does it make sense? Vegetables grown out of season under glass or plastic, harvested while still half-ripe, and transported over long distances lose their flavor, freshness, and—incidentally—their nutrients and vitamins along the way. This seasonal calendar, hand-illustrated with great attention to detail, reminds us that there’s another way. Across twelve monthly pages in DIN A4 format, it shows us which local vegetables are in season and come from fresh harvests. More joy in cooking and better flavor on your plate: On the back of each calendar page is a recipe designed to whet your appetite for seasonal dishes made with regional ingredients. And this can be enjoyed year after year, because Cepallo’s seasonal calendar is perpetual. It’s printed on grass paper, which requires fewer resources to produce than conventional paper. Our tip: Use the calendar as a handy shopping guide and to help you choose what to plant in your raised beds and vegetable garden—after all, what’s intended as a harvest calendar is essentially also a planting calendar. To know when to sow seeds, simply work backward based on the plant’s growing season.