What is in season in San Francisco. and what to order when the market changes.
Spring
- Asparagus: California green and white asparagus run March through May, with the peak at the Ferry Plaza market in mid-April from Zuckerman Farms in the Sacramento Delta.
- Chinook salmon (king): Pacific chinook season opens in May from Half Moon Bay and Bodega Bay; the kitchen at Octavia and Saison run it through the summer until the late September close.
- English peas and fava beans: Peas and favas peak through April; Knoll Farms in Brentwood is the Saturday grower, and the pasta board at Cotogna usually folds them in by mid-April.
- Strawberries (Driscolls and Watsonville): Strawberries arrive in early March and peak through June. Look for Driscoll and Watsonville baskets at Alemany and Ferry Plaza; smaller growers run a sweeter heirloom variety.
Summer
- Stone fruit (peaches, nectarines, plums): Frog Hollow Farm runs a Ferry Plaza stand from May to October; the white peach in early August is the season's set piece, gone by mid-September each year.
- Heirloom tomatoes: Dirty Girl Produce in Santa Cruz brings dry-farmed Early Girls to the Ferry Plaza market through July and August; the Octavia tomato course in August is the city's annual benchmark.
- Pacific halibut: Halibut season runs May through September. Local kitchens (Bouletteslarder, Tadich Grill) keep it on the lunch menu; Anchor Oyster Bar serves it grilled with brown butter.
- Padron and shishito peppers: Padrons run July through September at the Ferry Plaza market; the kitchen at Nopa blisters them in olive oil with sea salt as a four-dollar bar snack across the summer.
Autumn
- Wild mushrooms (chanterelle, porcini, black trumpet): Northern California mushroom season runs October to December after the first rains. Far West Fungi and Mendocino Mycological Society stands at Ferry Plaza carry the haul.
- Persimmons (Hachiya and Fuyu): Persimmons arrive in October and run through December. Hachiya for sweet jam; Fuyu for salads. The Tartine country loaf with persimmon and ricotta is the autumn breakfast plate.
- Cranberry beans and shell beans: Shell beans peak in September and October; Rancho Gordo at the Ferry Plaza market is the city's bean specialist, with the cranberry bean as the autumn risotto base at Quince.
Winter
- Dungeness crab: Dungeness crab season opens the second week of November and runs through June, though the meat is best between November and March. Swan Oyster Depot is the cracked-crab benchmark.
- Citrus (Meyer lemon, Cara Cara, blood orange): Citrus runs December through March at the Alemany Farmers Market. Meyer lemons from local backyards arrive first; Cara Cara and blood oranges peak January and February.
- Tomales Bay oysters: Oysters from Tomales Bay (Hog Island, Drakes Bay) are best in cool months. Hog Island's Ferry Building bar runs through winter; the half-shell is sweetest December to March.
- Brassicas (Brussels sprouts, kale, broccolini): Brassicas anchor winter farmers market stalls from November to February. The Castelvetrano-olive Brussels sprouts at True Laurel are the season's bar order.
Seasonal in San Francisco, FAQ
When is the best time to eat in San Francisco?
Peak food season in San Francisco is year-round.
What time do people eat in San Francisco?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in San Francisco?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in San Francisco?
Ask the next local you meet what they would order. San Francisco rewards trust.