Southern California’s mild Mediterranean climate means fresh produce is available year-round, with the peak growing seasons revolving around specific harvest windows. The most highly prized items include citrus in the winter, berries in the spring, stone fruit in the summer, and hardy squashes in the fall. 

Winter (December - February)

• Citrus: Navel oranges, blood oranges, mandarins, grapefruits, lemons, and kumquats.
• Vegetables: Artichokes, asparagus, broccoli, Brussels sprouts, carrots, cauliflower, celery, and leafy greens.
• Specialty: Cherimoyas and winter squashes. 

Spring (March - May)

• Berries: Strawberries, blackberries, and blueberries.
• Stone Fruit: Apricots and early cherries.
• Vegetables: Fava beans, fennel, leeks, radishes, spring peas, and early asparagus. 

Summer (June - August)

• Stone Fruit: Peaches, nectarines, plums.
• Melons & Berries: Watermelon, cantaloupe, honeydew, and raspberries.
• Vegetables: Corn, cucumbers, eggplant, sweet peppers, green beans, and tomatoes.
• Figs: Peak harvest occurs in June and August. 

Fall (September - November)

• Apples & Pears: Asian pears and various apple varieties.
• Specialty: Pomegranates, persimmons, and dates (e.g., Medjool).
• Vegetables: Pumpkins, winter squashes, dry onions, and okra. 

Year-Round Staples
Because of the continuous growing season, a few local staples are almost always available at their peak, including avocados, kale, Swiss chard, cilantro, and parsley. 
To find what's specifically at its peak right this moment, refer to the detailed Seasonal Produce Guide from Edible LA.