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

Spring

  • Morel mushrooms: Wild morel mushrooms appear in Napa Valley from late March through May, sourced by foragers from the hillside oak woodlands. La Toque and Oenotri both incorporate them into seasonal menus as soon as the first harvest arrives. They are available at the Saturday Napa Farmers Market from early April.
  • Asparagus: Napa Valley asparagus runs from March through May. The valley's deep, well-drained soils produce thick-stalked green asparagus that is a different product from supermarket equivalents. Heritage Eats and Oenotri build spring menus around it.
  • Spring peas and fava beans: The window for fresh fava beans and English peas in Napa Valley is April-June, and the CIA at Copia's demonstration schedule often focuses on them in this period. Farmers market stalls sell them in the pod from early April.
  • Spring lamb: Napa Valley ranches produce spring lamb from March through May. Cole's Chop House and Torc both feature spring lamb specials. The season ends by mid-June.

Summer

  • Heirloom tomatoes: Napa Valley heirloom tomatoes peak from July through September. Dozens of varieties are grown by valley farmers and sold at the Saturday Farmers Market. The tomato selection at Oxbow in August is one of the great seasonal produce sights in Northern California.
  • Stonefruit: White peaches, nectarines, plums and cherries from Napa and Sonoma Valley orchards arrive at the market from June through August. Sweetie Pies changes its pie selection to reflect what is peaking each week.
  • Fresh figs: Black Mission and Calimyrna figs from Napa Valley trees ripen in two waves: June-July (first crop) and August-September (second crop). Both waves appear at the Farmers Market and in seasonal menus.
  • Fresh sweet corn: Bi-colour and white sweet corn from Napa Valley farms runs July through September. C Casa at Oxbow uses it in seasonal taco specials when it is at peak.

Autumn

  • Wine grapes (harvest eating): The crush season from late August through November is Napa Valley's most food-intense period. Restaurants receive delivery of freshly crushed grape must, grape pomace and new-season olive oil from the same harvests. Dishes built around the harvest are unique to this window. Many restaurants offer harvest menus.
  • Napa Valley truffles: Perigord black truffles (Tuber melanosporum) are being cultivated in experimental Napa Valley plots. While most of the Napa Truffle Festival (January-February) uses imported truffles, local harvests from November-January are now supplementing supply. La Toque incorporates fresh local truffles as they become available.
  • Winter squash and pumpkins: The fall squash season (October-December) at the Napa Farmers Market is one of the most diverse in the region: Delicata, kabocha, acorn, Red Kuri, spaghetti and decorative pumpkins from multiple valley farms. Seasonal roasted squash dishes appear across the city's farm-driven restaurants.
  • Pomegranates: Napa Valley pomegranates ripen September through November. The flavour intensity of valley-grown pomegranates is noticeably higher than commercial equivalents. Found at the Farmers Market and incorporated into seasonal cocktails at Chispa and 1331 Cocktails.

Winter

  • Dungeness crab: The Dungeness crab season off the Northern California coast runs December through June, with the best crabs arriving at Oxbow and downtown fishmongers from mid-December. Hog Island adds Dungeness to its raw bar programme in season. La Toque and Kenzo both feature crab courses in the winter tasting menu.
  • Blood oranges: California blood oranges (Moro variety) from the Central Valley and North Bay farms peak December through March. Used in winter cocktails at 1331 Cocktails and Chispa, and in seasonal pastries at Model Bakery.
  • Fresh Perigord truffles: The French Perigord black truffle season peaks January-February, aligning with the Napa Truffle Festival. La Toque runs a dedicated truffle menu during the festival period, with truffled eggs, truffle-shaved pasta and truffle-butter preparations that require no French trip to experience.
  • Citrus: Winter citrus from Napa and Sonoma backyard groves and North Bay farms arrives at the Farmers Market from December through February: Meyer lemons, mandarin oranges, pomelos, oro blanco and satsumas. Meyer lemons in particular are used extensively in winter menus across the city's kitchens.

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