Spring: baby artichokes; asparagus; peas; medjool dates; strawberries; leg of lamb; soft-shell crabs; fava beans
Summer: veggie-packed salads; herbed goat cheese; berry smoothies; gazpacho; salsas fresh figs; nectarines; apricots; melons; garbanzo beans; all kinds of basil; avocados; heirloom tomatoes
Fall: roasted garlic; olives; new-crop almonds and walnuts; all kinds of chile peppers; beets; boletus mushrooms; roasted red peppers; Fuyu persimmons
Winter: Dungeness crab; blood oranges; Meyer lemons; olive oil; wine and wine vinegars; dried figs; fennel; broccoli; purple potatoes
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