The West Coast states have some of the best local markets in the country. They resemble the better daily markets in Europe, in terms of seasonality and the fresh produce they provide. Two of my absolute favorites are the incomparable San Francisco Ferry Plaza Market held three days a week at the Ferry Building and the Pike Place Market in Washington. Seattle’s legendary market is open every day—believe it or not—and does cater to both tourists and locals.
Given the time I have spent at both of them, and many others, I would like to propose a short list of list of some of the most seasonal fruits and vegetables you can nab at West Coast markets, and other regional ones, throughout the year.
1. Tomatoes, Tomatoes, Tomatoes
There is nothing like them fresh off the farm. Pay attention to their type of varietal, as you would with wine, and how they are grown. Early girls are one of my favorite types that just burst with flavor, you can amp that up if they are also dry farmed. Tomatoes, like grapes, and other plants can be farmed without the addition of water which causes the roots to struggle and provides more intense flavors.
2. Jerusalem artichokes
Topinambur. Hue. Vietnam. (Photo by: Giovanni Mereghetti/Education Images/Universal Images Group via … [+]
Jerusalem artichokes, also called sunchokes, have a short season in the fall. They are nothing like artichokes despite the name, but are crunchy tubers best roasted with garlic and served as a side dish. Heads up that they can cause flatulence but many farmers say they function as a probiotic.
3. Saturns
Saturn peaches are shaped like squashed frisbees and take the name of the planet that they resemble. Grown right they are sweet beyond comparison and juicy. Buy them ripe or give them a day or two to soften.
.Zucchini flowers, fiori di zucca, are a Mediterranean staple and in Italy can be found served as … [+]
4. Zucchini flowers
Zucchini flowers, the little yellow bulbs that grow off the end of a zucchini are tasty. I first encountered them in Rome, where they are stuffed with cheese and sometimes anchovies. They are perfect containers for spreads, cheese and particularly rise to the occasion when fried gently in a pan of, ideally vegetable, oil.
5. Watermelon radishes
Watermelon radishes resemble the fruit on the inside with their pink hue. They are delicious, crunchy and make any salad you add them to look like a million bucks.
6. Pea shoots
Pea shoots: the little curlicues that jut off the edge of pea pods have an incredibly short season in late winter (sometimes into spring). If you don’t move fast you will only see them in better Chinese restaurants sautéed in garlic. They are stringy, crisp and have intense pea flavors.
Bowl full of ripe Green Gage plums
7. Green gage plums
Green gage plums were my father’s favorite and are thought to have originated in Armenia. They run a fair bit more bitter than your average plum and are refreshing eaten on their own and delicious in salads.
8. Walla Walla sweets
Walla Walla sweets: these onions from Eastern Washington State are spectacular. The Vidalia fans will need to pipe down once and for all. These big chunky onions can be simmered into sauce, satated and canned. If you can’t find them at your farmer’s market or if they cost $10 for a tiny onion, order them in summer from Locati Farms and have them shipped.
9. Garlic scapes
A vertical shot of Bok choys forming pattern
Garlic scapes: these delights have a short season from late spring to early summer and are delicious in stir fries and soups. Use them in a pesto or air fry them.
10. Bok choy
The joys of Choy: these crisp green vegetables are delicious on their own or with meats and noodles.