Eating in Season in Washington
Eating seasonally in Washington means letting the calendar — not the grocery store — drive what's on your plate. As part of the Pacific Northwest, Washington's growing year follows a specific rhythm: Mild marine climate west of the Cascades supports a long, cool growing season (220+ days). East of the Cascades is shorter and hotter. Signature crops include hazelnuts, marionberries, Dungeness crab, and apples.
Washington's signature local foods — apples, sweet cherries, hops, Dungeness crab, hazelnuts, and marionberries — define the peak-season high points at farmers markets and farm stands across the state. Growing conditions: varies widely — mild and long west of the Cascades, shorter east of the mountains. Last spring frost typically lands mid-March on the coast to late May east of the Cascades; first fall frost arrives late September east of the Cascades to late November on the coast.
What July Tastes Like
High summer is the peak of the year — tomatoes, sweet corn, stone fruit, melons, peppers, and the vegetables that define what 'local' means at a farmers market. If you're going to commit to eating seasonally, this is the easiest, most abundant window to do it.
Why it matters
Eating seasonally isn't just an aesthetic. Food grown in peak season tastes better (a July tomato at a farmers market is not the same food as a February grocery-store tomato), travels shorter distances, and supports the local growers in your region. The calendar below is a practical tool — bookmark it and check back as seasons shift.