Sea­sonal Availability

Cal­i­for­nia grows about 80% of all fruits and veg­eta­bles pro­duced in the United States. The sea­sons in Cal­i­for­nia are in most ways, the sea­sons of the nation.

As we look to what fresh prod­ucts are avail­able, we start locally and go glob­ally.
From Apples to Zuc­chini, we have what is cur­rently avail­able in the mar­ket­place for the table.

Here’s a handy Pro­duce Shelf Life Guide for your reference:

Do You Know Your Apples?

Brae­burn — Sweet, tart, crisp and juicy but not too hard. Red-​orange-​yellow streaky appearance.

Cameo — Refresh­ing taste sim­i­lar to pears, firm with a red-​yellow skin.

Cox — Sweet, fruity yet aro­matic fla­vor with an obvi­ous orange-​red skin.

Fuji — Refresh­ing, crisp taste with a pretty pink speck­led skin.

Golden Deli­cious — Soft, sweet flesh with yellow-​green skin.

Granny Smith — Hard, crisp and very sharp with solid green skin.

Jazz — A cross between a Royal Gala and a Brae­burn. Bright red and yel­low skin with yel­low flesh that is sweet, juicy, crisp and dense.

Pink Crisp or Pink Lady — Sweet and crisp with dis­tinct pink skin.

Red Deli­cious — Shiny, deep red skin. Flesh is soft and juicy.

Royal Gala — Soft and sweet with pear-​like fla­vor.

Source: fruit​forthe​of​fice​.blogspot​.com.

Do You Know Your Pears?

Bartlett — Quin­tes­sen­tial pear fla­vor and aroma with abun­dant juice.

Bosc — Crisp and woodsy with a honey sweet­ness.

Comice — Suc­cu­lent, but­tery, and excep­tion­ally sweet.

Con­corde — Crunchy and earthy with a hint of vanilla.

Forelle — Crisp, tangy, and refresh­ingly sweet.

Green Anjou — Refresh­ingly sweet and juicy with a hint of cit­rus.

Red Anjou — Juicy and fresh with a sweet-​tart fin­ish.

Red Bartlett — Juicy and aro­matic with a sup­ple sweet­ness.

Seckel — Bite-​sized, crunchy, and ultra-​sweet.

Starkrim­son — Aro­matic, moist, and sweet with a flo­ral essence.

5 Tips for Select­ing Asparagus:

1. Look for aspara­gus spears that are firm to the touch. They should be straight and not bend­able; on bend­ing the spear, it should be brit­tle and “crack”. Stalks should be firm but tender.

2. Look for a bright green color.

3. Check the tips of the aspara­gus spears. For the main part, they should be closed tightly. A nice dark green or pur­ple tinge on the tips is a good indi­ca­tion of qual­ity. If the tips are yel­low­ish or dried out, the aspara­gus is too old.

4. Choose the diam­e­ter of the spears accord­ing to your needs. The size does not affect the ten­der­ness of the spears; rather, you should be look­ing for the other above signs instead. Some­times smaller aspara­gus is sim­ply a bet­ter look for your food pre­sen­ta­tion but you will get more food from the larger stalks, espe­cially if the price is per bunch.

5. Avoid blem­ished, mot­tled, or wilt­ing aspara­gus.