What is in season in Las Vegas. and what to order when the market changes.

Spring

  • Desert asparagus: Nevada asparagus and California-grown spears appear March through May at the Downtown Summerlin and Bet On The Farm markets; Lotus of Siam and Carson Kitchen use them on spring tasting menus.
  • California strawberries: California strawberries from Ventura and Oxnard run mid-December through mid-July, peak April through June; the Sahara Avenue and Las Vegas Farmers Market vendors stock them through spring.
  • Spring onions and peas: Mojave-region snap peas, spring onions and English peas hit Las Vegas farmers markets April through May; Bouchon and Restaurant Guy Savoy weave them into the seasonal carte.
  • California apricots: Apricots from California's Central Valley land in late spring, May into June; pastry chefs at Wynn and Bellagio run them through galettes and clafoutis.

Summer

  • Hill Country and Central Valley peaches: California stone fruit peaks July and August; peaches, nectarines and pluots fill the Downtown Summerlin Farmers Market with the Frog Hollow and Masumoto orchards driving the trade.
  • Watermelon and Pahrump melons: Nevada Pahrump-grown watermelons and cantaloupes peak July and August at the Las Vegas Farmers Market; sharp, sweet, sturdy in the desert heat.
  • Tomatoes: Heirloom tomatoes peak June through September at Downtown Summerlin Farmers Market; the dry desert heat keeps the brix high. Carson Kitchen and Esther's Kitchen ride the peak.
  • Sweet corn and chiles: California and New Mexico sweet corn hits Vegas markets July through September; Hatch green chiles arrive from August. Tacotarian and Esther's Kitchen run them at peak.

Autumn

  • California apples and pears: California apples (Pippin, Gravenstein, Fuji) and pears arrive September through November; Whole Foods Henderson and the Bet On The Farm market stock the cool-season fruit.
  • Winter squash and pumpkins: Butternut, kabocha and acorn squash arrive in October at the Downtown Summerlin Farmers Market; the cool desert nights bring the season into chef-driven menus at Spago and Picasso.
  • Pomegranates: California Wonderful pomegranates peak October and November; the trees grow in southern Nevada backyards and at the Pahrump farms. Bazaar Meat by Jose Andres uses them in salads through fall.
  • Hatch chiles and tomatillos: Hatch green chiles from New Mexico keep arriving through September and October; Tacotarian, Cabo and El Dorado Cantina run them into salsas and chilaquiles.

Winter

  • California citrus: California navel oranges, Cara Cara, blood oranges, satsumas and Meyer lemons run December through February. Picasso and Bouchon Bakery make full use of the citrus pastry season.
  • Kale and winter brassicas: Kale, Brussels sprouts and cabbage hit Vegas markets November through March; Truffles and Picasso run charred Brussels and kale Caesar salads through winter.
  • Date palms and California dates: Coachella Valley Medjool and Deglet Noor dates peak November through February; Esther's Kitchen and Restaurant Guy Savoy use them in tagines, salads and petits-fours.
  • Truffles from Burgundy and Alba: Black Perigord and white Alba truffles arrive at Strip kitchens November through January via specialty importers; Joel Robuchon and Picasso build the winter tasting menu around them.

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