A Seasonal Texas Produce Guide

Texas has two real growing seasons (spring and fall) and a pair of brutal shoulder months in summer when the heat shuts most farms down. Cooking with the calendar means leaning hard into March-through-June and again from October through December.

March: snap peas, baby lettuces, radishes, strawberries arrive late month. April: asparagus, spring onions, the first strawberries in real volume, fava beans. May: stone fruit begins, tomatoes start, summer squash arrives. June: peak peach, tomato, melon, corn.

July & August: think Mediterranean — eggplant, peppers, okra, basil, and watermelon that tastes like candy. September: late-summer holdovers plus the first winter squash. October: apples, pears, persimmons, the first sweet potatoes. November & December: greens, citrus from the Valley, pecans.

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