What’s in Season in Santa Barbara

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

Spring

Santa Barbara Spot Prawns: Season opens February and peaks through April. Look for live spot prawns at the Saturday Fisherman's Market at the harbour and on menus at Brophy Bros. and The Lark.
Strawberries: Carpinteria and Oxnard strawberry farms supply the Saturday Certified Farmers Market from March through June. Among the sweetest in California due to the cool marine climate.
Artichokes: Castroville artichokes arrive at the farmers market from March through May. Look for globe and baby varieties from Central Coast farms.
Spring lettuces and greens: Multiple small farms supply the Saturday market with mixed lettuces, arugula, radishes, and spring onions through April and May. The cool Santa Barbara spring extends the growing season compared to inland valleys.

Santa Barbara County stone fruit: Peaches, nectarines, apricots, and plums from Santa Ynez Valley orchards fill the Saturday market from late June through August. The warmth of the valley produces exceptional stone fruit while the coast stays mild.
Heirloom tomatoes: Peak from July through September at the Saturday Certified Farmers Market. Multiple farms including Tutti Frutti specialize in heirloom varieties grown in the thermal belt east of the city.
Santa Barbara Channel seafood peak: Summer brings warm-water species closer to the surface. Swordfish, albacore tuna, and yellowtail feature on harbour restaurant menus from July through October. Rock crab and sea urchin remain year-round.
Avocados (locally grown): Santa Barbara and Carpinteria area avocado farms reach peak supply from June through September. AvoGanic (72-plus acres of organic avocados) sells at the Saturday market. The Hass variety dominates but smaller farms bring Reed, Pinkerton, and Fuerte varieties.

Santa Barbara Vintners harvest season: Wine country harvest runs September through October across all six AVAs. The Santa Ynez Valley picks Chardonnay in early September; Cabernet Sauvignon in Happy Canyon finishes as late as November. Winery tasting rooms busy with harvest events.
Pomegranates: Local pomegranates appear at the Saturday market in September and October, grown in the warmer inland valleys. The Santa Barbara area is one of the best California growing zones for pomegranate.
Winter squash and pumpkins: Multiple farms supply the Saturday market with delicata, butternut, kabocha, and decorative pumpkins from October through November.

Santa Barbara rock crab: Year-round but most reliably sourced in winter when the boats run full. Santa Barbara Shellfish Company at Stearns Wharf and Brophy Bros. at the harbour are the two consistent in-city sources.
Santa Barbara sea urchin (uni): Year-round harvest from Channel Islands kelp beds, with supply tightest in summer when divers work shorter days. Winter and spring bring consistent supply to Stearns Wharf fish counters and the Saturday Fisherman's Market. A quarter of the annual local catch is exported to Japan.
Citrus: Santa Barbara hillside farms produce navel oranges, mandarins, Meyer lemons, and blood oranges from December through April. The Saturday market's citrus selection peaks in January and February.
Local olive oil: Harvest and pressing happen October through December in the Santa Ynez Valley. Several small-production estate olive oils appear at the Saturday market from December through spring.