Las Vegas Seasonal Food: What to Eat by Season 2026

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.

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.

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.

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.