What is in season in Santa Monica. and what to order when the market changes.
Spring
- Strawberries and cherries: The Wednesday market runs deep with Harry's Berries-grade strawberries from March; cherries land in late May.
- Asparagus and peas: Spring vegetable plates surface at market-driven rooms like Rustic Canyon and FIG as the stands turn green.
Summer
- Stone fruit and tomatoes: Peak market season: peaches, nectarines and dry-farmed tomatoes crowd Arizona Avenue and every menu that shops there.
- Beach-season seafood: Grilled whole fish and raw bars hit their stride; local halibut and white seabass headline the daily-changing lists.
Autumn
- Figs, grapes and persimmons: The market shifts amber in October; bakeries fold figs and persimmons into pastry cases through Thanksgiving.
- Squash and pomegranates: Wood-oven kitchens roast winter squash with pomegranate through the holidays, and festival season peaks with October's block party.
Winter
- Citrus season: January through March is citrus time: blood oranges, kumquats and Ojai Pixie tangerines flood the farm stands.
- Spot prawns and crab: Cold-water shellfish season shows up at the seafood houses; ask what came in from Santa Barbara's traps.