What is in season in Carmel-by-the-Sea. and what to order when the market changes.
Spring
- Castroville artichokes: Spring is peak harvest in the artichoke fields half an hour north; village kitchens grill and fry them, and the farmers market sells them whole.
- Tasting-room shoulder season: Pre-summer weekends are the calm window for the village tasting rooms, before the summer crowds arrive; most rooms pour from noon.
Summer
- Fog-season mornings: June and July mornings run grey and cool; bakery counters and coffee bars open from 06:30 and the fog usually burns off by lunch.
- Culinary Week: Early June stacks the village calendar: more than 30 restaurants run Culinary Week menus across nine days, with ticketed parties threaded through.
Autumn
- Harvest and crush: September and October bring crush in Carmel Valley; tasting rooms pour new releases and the light over Carmel Beach turns gold for picnics.
- Taste of Carmel: In early October more than 60 restaurants, wineries and craft beverage makers fill the Carmel Mission courtyard for the Chamber's one-night flagship.
Winter
- Dungeness crab season: The commercial season opening brings Dungeness crab onto Monterey Peninsula menus; seafood houses serve it whole while the boats deliver.
- Storm-watching dinners: Quiet-season rates and easy reservations make winter the time for fireplace dining rooms; only the holiday weeks book like summer.