What’s in Season? A Chef’s Guide to Eating with the Seasons—And Why It Tastes Better
What’s in Season? A Chef’s Guide to Eating with the Seasons—And Why It Tastes Better
At Harvest at the Masonic in Downtown McKinney, TX, every dish tells a story—one rooted in the soil of North Texas and brought to life by the seasons. Under the guidance of Executive Chef Andrea Shackelford, our kitchen celebrates the rhythm of nature by designing menus that change with the harvest. But why does eating seasonally matter? And how can it elevate the dining experience?
In this guide, we’ll explore the benefits of seasonal eating, the art behind our ingredient selection, and what’s currently in season across Collin County. Whether you're a local food enthusiast or simply curious about our farm-to-table philosophy, this is your inside look at why fresh, seasonal food just tastes better.
The Philosophy of Eating with the Seasons
Seasonal eating is more than a culinary trend—it’s a sustainable and time-honored approach to food. When we build our menus around what's growing right now, we create dishes that are naturally more flavorful, nutrient-dense, and environmentally responsible.
At Harvest at the Masonic, we work with Water Boy Farms and other regional growers who align with our values. We also collaborate with community-focused initiatives like the Harvest Seed Project Foundation to preserve food heritage and promote biodiversity in our region.
Chef Andrea Shackelford’s Seasonal Vision
Executive Chef Andrea Shackelford brings both artistry and integrity to every plate. Her culinary roots are deeply planted in Texas, and her approach is grounded in a love for the land and a deep respect for our farming partners. Chef Andrea is a champion of local ingredients, designing each menu around the freshest produce, pasture-raised meats, and small-batch pantry items available at any given time.
“Seasonal food speaks for itself,” says Chef Andrea. “When an heirloom tomato or a just-harvested fig is at its peak, you don’t have to do much. The ingredient leads the way.”
What’s in Season Right Now in McKinney, TX?
North Texas summers are a vibrant time for local produce. At this time of year, our kitchen is filled with the bounty of warm-weather crops. Here’s a taste of what’s inspiring our current dishes at Harvest:
- Tomatoes – Juicy heirlooms and sweet cherry varieties are at their peak, perfect for caprese salads and savory tarts.
- Peaches – Sourced from nearby orchards, our peaches are featured in cobblers, cocktails, and grilled entrées.
- Okra – Fried, pickled, or fire-roasted—okra is a Southern summer staple.
- Zucchini & Squash – Lightly charred or spiralized into seasonal pasta specials.
- Herbs – Basil, mint, and thyme are fresh from the garden and used in everything from sauces to desserts.
Our menus evolve weekly based on what’s coming in from the field, ensuring guests always experience something new and seasonal when they dine with us.
Why Seasonal Food Tastes Better
There’s a reason diners at Harvest at the Masonic consistently say our food “just tastes better.” Fresh, in-season ingredients are harvested at their peak ripeness, meaning they contain the highest concentration of natural sugars, acids, and nutrients. This results in bolder, brighter flavors and a noticeably better texture and aroma.
And because we source locally from the McKinney area, produce is often on your plate within 24–48 hours of being picked. That’s a freshness chain you won’t find at conventional restaurants sourcing from national distributors.
Local Impact: Supporting McKinney’s Food Ecosystem
Eating seasonally isn’t just good for your palate—it’s good for our community. By supporting nearby farms and local producers, we help sustain the small agricultural businesses that give McKinney and surrounding towns their unique culinary character.
When you dine at Harvest, you’re investing in a circular food system that includes organic farmers near Plano, sustainable growers in Melissa, family-owned dairies in Celina, and heritage seed programs in Collin County.
Visit Harvest at the Masonic for a True Taste of the Season
If you’ve been searching for a farm-to-table restaurant near McKinney, TX, let Harvest at the Masonic be your destination. With thoughtfully curated seasonal menus and Chef Andrea Shackelford at the helm, every visit offers a chance to explore what North Texas has to offer—straight from the farm, through the hands of our kitchen, and onto your plate.
Whether you’re joining us for weekend brunch, a romantic dinner, or a private event, you’ll experience seasonal ingredients at their peak, prepared with intention and served with genuine hospitality.