Thanks to its unique Mediterranean climate, the San Francisco region benefits from an incredible diversity of fruits and vegetables throughout the year. Understanding local seasonality allows you to enjoy fresher, tastier, and generally cheaper products, while discovering the agricultural richness of California.
In spring (March to May), local markets light up with asparagus, radishes, spinach, peas, lettuce, strawberries, artichokes, and the first cherries. This is a colorful and light season, ideal for spring dishes.
In summer (June to September), abundance is in full swing: field-grown tomatoes, zucchini, cucumbers, corn, peaches, apricots, nectarines, plums, melons, blackberries, and blueberries. Californian stone fruits are particularly renowned for their taste.
In autumn (October to November), California offers squash, pumpkins, apples, pears, cabbage, beets, carrots, sweet potatoes, and grapes. This is the season for sweet and comforting flavors.
In winter (December to February), you still enjoy a great variety: Californian citrus fruits (oranges, mandarins, lemons), broccoli, cauliflower, chard, leeks, avocados, and root vegetables. The mild climate allows for abundant harvests to continue.
Eating seasonally in San Francisco means savoring all the agricultural richness of California, supporting local farms, and discovering products of incomparable freshness — a real pleasure for gourmet expatriates.
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