Farm Fresh

It’s the height of harvest season, and East Bay farmers markets are at their best. We guide you to what we love most at each of our favorites.

Photography by Sara Remington

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Know the seasons

 In Northern California, fruits and vegetables have impressively long growing seasons. With some, we enjoy two major harvests a year. Below, we list when you’re apt to find your favorite fruits and vegetables at local farmers markets.

Apples: January to March and July to December.
Artichokes: January to June and October to December.
Bell peppers: April through September.
Broccoli: January to March and October to December.
Eggplants: July through December.
Figs: May to June and August to November.
Grapes: July through December.
Green beans: April through December.
Oranges: Year-round (between navel and Valencia varieties).
Pears: July through December.
Strawberries: April through December.
Tomatoes: April through December.

How to choose ’em

Apples: Should have a fresh aroma. Avoid any that smell musty or fermented. They should be heavy, firm, and free of bruises.
Artichokes: Make sure cut end isn’t too brown. Look for unblemished, tightly closed, vibrantly colored specimens.
Corn: Ears should be plump and moist, and cut ends fresh and green. Silk at top should be sticky.
Figs: Look for slight give and even small cracks at tip and base, but beware of mold. Avoid any tearing white sap; those figs aren’t ripe. Clear sap is OK.
Green beans: Should be bright green and snap when you bend them. Avoid limp beans or ones with tough strings.
Peaches: The best indicator of ripeness is aroma. Avoid bruised or overly soft fruit.
Potatoes: Refuse even a hint of green skin—it means they’re old. Look for firm potatoes with no soft spots.
Tomatoes: Should be heavy for their size with smooth skin. Lighter color is fine if you plan to let tomatoes ripen for a few days.