Seasonal Eating in Los Angeles: A Year on the Plate

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.

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.

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.

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.