What is in season in Los Angeles. and what to order when the market changes.
Spring
- Strawberries: Harry's Berries Gaviota strawberries hit Santa Monica Farmers Market in March and run through June, the season every LA chef plans around.
- Asparagus: Local green asparagus from Coachella Valley arrives in March, sold at the Wednesday Santa Monica market.
- Stone fruit (early): Apricots arrive at the end of April, followed by cherries in May. The Andy Mariani and Frog Hollow stalls are the chef favourites.
- English peas: Shelled fresh peas in April-May. Used at Bestia, Republique and most Westside chef rooms during the eight-week window.
Summer
- Stone fruit (peak): Peaches, nectarines, plums, pluots from Frog Hollow and Wong Farms June through August. The peach week is the strongest market week of the year.
- Heirloom tomatoes: Weiser Family Farms tomatoes from July to September. Most LA chefs build tomato menus around this single producer.
- Sweet corn: Coachella and Lompoc corn from July through early September. Salazar and Holbox use it for elotes and salads.
- Figs: Black Mission and Brown Turkey figs from mid-July through September. Felix Trattoria and AOC use figs as the late-summer plate.
- Spot prawns: Santa Barbara spot prawns through August. Providence runs a spot prawn tasting course during the peak window.
Autumn
- Persimmon: Fuyu (firm) and Hachiya (soft) persimmons from October through December. Republique and Mozza put persimmon on dessert menus.
- Pomegranate: California pomegranates from October to January. Persian kitchens in Westwood use them in fesenjan and as a salad finisher.
- Chestnuts: Allen Creek Farm chestnuts hit markets in October. Used in autumn pasta menus across Bestia, Mother Wolf and Felix Trattoria.
- Dungeness crab (start): California Dungeness crab season opens November 15 and runs through June. The first week of crab is the strongest at Providence and Water Grill.
Winter
- Citrus: California citrus peaks December to March: Cara Cara oranges, blood oranges, Meyer lemons, kishu mandarins. The Eckert and Friend's Ranches stalls.
- Dungeness crab (peak): January and February are peak Dungeness. Most LA fish counters carry whole live crab through mid-March.
- Sea urchin (uni): Santa Barbara uni is sweetest December through February. Providence and KazuNori run uni courses during the window.
- Brassicas: Cauliflower, broccoli, Brussels sprouts and kohlrabi from coastal farms December to March. The base for most winter chef cooking.
- Kabocha and winter squash: Kabocha, butternut and delicata from October through February. Featured at Gjelina, Sqirl and any Westside vegetable-forward room.
Seasonal in Los Angeles, FAQ
When is the best time to eat in Los Angeles?
Peak food season in Los Angeles is year-round.
What time do people eat in Los Angeles?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Los Angeles?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Los Angeles?
Ask the next local you meet what they would order. Los Angeles rewards trust.