In addition to better tasting meals, fresh and locally-grown produce will make your overall meal more nutritious as well.
THE CALIFORNIA SEASONAL FRUITS AND VEGETABLE CHART (coming soon to our mobile apps) will help you shop, order, and cook in season. We show where the areas of the state where large-scale production is concentrated, but keep in mind that there are many smaller-scale fresh-to-consumer operations all over the state.
YEAR-ROUND NOTE: The following items were not included on the list because they are mostly available year-round: Artichokes, arugula, avocados (Hass), beets, bok choy, broccoli, carrots, cauliflower, celery, chard, garlic, horseradish, jicama, kale, leeks, lettuce (various varieties), mushrooms, onions, potatoes, radishes, scallions, shallots, spinach, and sprouts.
CHART INFORMATION SOURCES:
- The Center for Urban Education about Sustainable Agriculture (CUESA)
- University of California Agriculture and Natural Resources - UC Davis
- California Avocado Commission
- California Olive Committee
- California Kiwifruit Commission
- California Pear Advisory Board
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Photo credit: Asparagus, farmers' market Produce - Randol White, 2012
