Featured Seasonal Produce

Our farmers markets are a veritable showcase of the freshest California grown produce available year round.

The Central Coast is one of the most productive regions in the U.S. With its mild marine climate and fertile alluvial soil, we enjoy four seasons of vegetables and fruits. Known as the “Salad Bowl of the world,” our area produces numerous varieties of lettuces and greens, along with vegetables, mushrooms, carrots, peppers, strawberries, raspberries, blackberries, blueberries as well as orchard fruits like heirloom apples, Blenheim apricots and many other row crops.

May Highlight: Rhubarb

Rhubarb tends to spark strong opinions—you either love it or leave it. But for those of us who love it, May marks the peak of rhubarb season and the perfect time to bake, simmer, and savor. While most people associate rhubarb with pies, this vibrant stalk is surprisingly versatile, adding...

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April Highlight: Culinary Lavender

Lavender, with its unmistakable fragrance and calming properties, has long been prized for its beauty and therapeutic benefits. Native to the mountainous regions of the Western Mediterranean, this versatile herb was introduced to America by early settlers and has been cultivated for centuries. Of the approximately 40 known species, English...

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March Highlight: Asparagus

Once considered a Roman delicacy, asparagus is a perennial vegetable that is a member of the lily family. The “spears” are the shoots from an underground crown. It takes about three years for crowns to mature to the point of producing, but once they do, the crowns produce asparagus for...

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February Highlight: Leafy Greens

It is a great time for leafy greens at the farmers markets. I mean this in a couple of ways, too. It is great to have the greens since it is winter and there isn’t a huge variety of things growing. But best of all, this is a great time...

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January Highlight: Meyer Lemons

The Meyer lemon arrived in the U.S. in 1908, brought back by USDA agricultural explorer Frank Meyer from one of his expeditions to Asia. Among the 2,500 plant species he introduced, this unique lemon-orange hybrid became known as the Meyer lemon, named in his honor. First planted in Texas, Florida,...

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January Highlight: Mushrooms

Did you know the Monterey Bay area is the second largest producer of mushrooms in the US and third in the world? Pennsylvania, where mushroom farming was pioneered, ranks first in the US for mushroom production. The Chinese learned mushroom farming in Pennsylvania for shiitake production and are the number...

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November Highlight: Persimmons

A sure sign that November has arrived is the warm orange glow of persimmons lighting up many stalls at the farmers market. This deep red-orange radiance comes from persimmons—known in much of the world as kaki (a Japanese word pronounced kah-kee). The name persimmon comes from “pessamin,” an Algonquin term...

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October Highlight: Pumpkins

Pumpkins in the US are widely recognized as the classic orange-skinned winter squash with orange flesh, often used for Halloween carving and pies. However, the term “pumpkin” encompasses a diverse array of squash varieties from around the world, boasting a range of shapes, colors, and sizes. While the typical pumpkins...

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September Highlight: Eggplant

Eggplant, also known as aubergine, is a member of the nightshade family, sharing its botanical lineage with tomatoes and potatoes. This strikingly diverse fruit—often mistaken for a vegetable—carries a long and fascinating history. In the 1600s, eggplants were called mala insane or “mad apples,” reflecting the belief that eating them...

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