Seasonal Guide:
What to Harvest in California Each Month

California’s diverse climate and rich soil make it a prime location for agriculture. From the coastal regions to the valleys and mountains, each month presents unique opportunities for harvesting a variety of fruits, vegetables, nuts, and herbs. This guide aims to provide an overview of what is typically harvested in California each month, allowing local farmers, gardeners, and consumers to maximize their harvests.

January

January marks the heart of winter in California, but many crops are still thriving.

• Citrus Fruits: This is the peak season for citrus fruits like oranges, lemons, limes, and grapefruits. These fruits are packed with vitamin C and are perfect for fresh juices or adding flavor to various dishes.

• Kale: Kale is a cold-hardy green that continues to grow well in cooler temperatures. It’s a fantastic addition to salads or can be sautéed as a side dish.

• Broccoli: Another winter crop, broccoli can be harvested in January. It’s versatile and can be eaten raw or cooked.

• Carrots: Sweet and crunchy carrots can be harvested throughout January. They are excellent in salads or roasted as part of winter meals.

February

As winter begins to give way to early spring, February offers an array of produce ready for harvest.

• Citrus Fruits: The citrus harvest continues with navel oranges at their sweetest. Meyer lemons are also popular this time of year.

• Artichokes: California is known for its artichoke production, particularly in areas like Castroville. February is an excellent time for harvesting these unique thistles.

• Radishes: Quick-growing radishes can be harvested by late winter; they add a peppery crunch to salads.

• Spinach: Cold-tolerant spinach thrives in February’s milder weather. It can be harvested young for salads or allowed to mature for cooking.

March

March often ushers in the first signs of spring, bringing new produce varieties into season.

• Strawberries: In parts of California, especially in the Central Valley, strawberries begin to ripen in March. They are perfect for desserts or fresh eating.

• Peas: Sugar snap peas and snow peas can be harvested this time of year. Their sweetness makes them great for snacking or adding to stir-fries.

• Lettuce: Various types of lettuce come into season as the weather warms; they are best enjoyed fresh in salads.

• Garlic: While garlic bulbs won’t be ready until summer, young green garlic and garlic scapes can be harvested in March.

April

April brings a bounty of fresh produce as spring fully emerges across California.

• Asparagus: Known as one of spring’s finest vegetables, asparagus starts to sprout in April. It’s delicious when roasted or served fresh in salads.

• Artichokes: The artichoke harvest continues this month, providing ample opportunities for culinary experimentation.

• Radishes: Spring radishes become more plentiful as the weather warms. Their crispness adds zest to any dish.

• Herbs: Fresh herbs such as basil, parsley, cilantro, and chives become abundant this month and elevate any meal with their aromatic flavors.

May

By May, California’s agricultural scene is vibrant with a wide variety of fruits and vegetables ready for harvest.

• Stone Fruits: May is the beginning of stone fruit season, with cherries typically making their debut towards the end of the month. Peaches and nectarines may also start appearing soon after.

• Zucchini: As part of the squash family, zucchini starts coming into season by late May. It’s incredibly versatile for grilling or baking into various dishes.

• Lettuce & Salad Greens: The warmer weather allows for more varieties of lettuce and salad greens to thrive. They are ideal for light spring meals.

• Carrots: Late-season carrots can still be harvested in May as well; they remain sweet and crunchy during this time.

June

June signals the official start of summer and brings forth a wider selection of produce.

• Berries: Strawberries continue their peak season while blueberries and raspberries also become available. Perfect for desserts or breakfast dishes!

• Tomatoes: Early varieties of tomatoes begin ripening around mid-June—the first taste of summer that many look forward to all year long!

• Squash: Zucchini continues producing well into June along with other summer squash varieties which flourish during the warm months.

• Cucumbers: Fresh cucumbers become available too; they’re perfect for salads or pickling at this time of year.

July

July represents peak summer harvests across California’s agricultural landscape.

• Tomatoes: Tomatoes come into full swing with various heirloom varieties becoming readily available. There’s nothing like a vine-ripened tomato!

• Bell Peppers & Hot Peppers: Sweet bell peppers along with spicy varieties are at their best in July—excellent for grilling or adding color and flavor to dishes.

• Corn: Sweet corn is another summer staple that reaches maturity this month. Enjoy it grilled or boiled with butter!

• Melons: Watermelons and cantaloupes begin their season; these juicy fruits provide refreshing relief from the heat.

August

August continues the summer bounty with even more vibrant produce options.

• Stone Fruits: Peaches, plums, nectarines, and apricots reach their peak harvest this month—a must-have for jams or pies!

• Eggplant: Eggplants flourish during August; their versatility makes them suitable for grilling or incorporating into ratatouille dishes.

• Figs: Fresh figs start appearing towards late summer; they’re delicious eaten fresh or added to sweet and savory dishes alike.

• Garlic & Onions: Both garlic and onions can be harvested this month; they store well and enhance numerous recipes throughout the fall months ahead.

September

As summer begins to give way to fall, September offers plenty of harvest opportunities before the seasonal shift occurs.

• Grapes: Wine country comes alive as grape harvesting begins—particularly in regions like Napa Valley!

• Pumpkins & Winter Squash: Early varieties of pumpkins start becoming available by late September; perfect for fall decorations or autumn cuisine!

• Chiles & Hot Peppers: Late summer chiles continue producing through September; ideal for making salsas or hot sauces!

October

October marks a transitional period where both summer’s end crops and fall harvests intersect beautifully across California’s farms:

• Fall Vegetables (Brussels Sprouts & Cauliflower): These cool-weather crops become plentiful as temperatures cool down—perfect additions to hearty autumn dishes!

• Apples & Pears: Many apple and pear varieties reach maturity by October; fresh cider-making becomes popular during this time!

• Pumpkins & Squash: Full-on pumpkin season kicks off towards the end of October—ideal timing ahead of Halloween festivities!

November

November signifies the onset of cooler weather but offers continued harvest opportunities:

• Citrus Fruits Reemerge! (Mandarins & Oranges) – With winter approaching again citrus fruits become bountiful once more providing excellent flavor options through Thanksgiving feasts!

• Root Vegetables (Beets & Turnips) – Root vegetables thrive now—great additions roasted alongside meats or used in warming soups!

December

Finally arriving at December brings forth winter crops while celebrating holiday traditions through food:

• Citrus Fruits Continue Flourishing (Tangerines & Lemons) – With delicious tangerines becoming available just before New Year celebrations emerge providing essential vitamins throughout these cold months ahead!

• Kale & Swiss Chard Remain Available! (Winter greens) – Both varieties continue thriving making them crucial ingredients within hearty winter stews!

California’s unique climate allows farmers an extended growing season compared to many other regions across America making it possible to enjoy seasonal farm-fresh produce virtually year-round! Being aware when certain crops are ready helps maximize flavor while supporting local economies ensuring everyone has access delicious healthy foods every single month!