Pacific Northwest
This fertile region, encompassing the states of
Washington, Oregon, and
Idaho, is vast and varied. In coastal areas the climate is rainy and mild for most of the year; west of the Cascade Mountains, however, the growing season is short, dry, and windy. All the same, plenty of produce thrives here.
Regional specialties: Fish and shellfish; hazelnuts from Oregon, and Idaho potatoes, which will hit their peak in September and October.
Produce picks:
June
asparagus, cherries, rhubarb and spinach
July
berries, cucumbers, peaches and apricots
August
corn, tomatoes and melons
California
From surfers to wine aficionados, Californians are as diverse as their state. And this single state represents a massive growing region with distinctly different climates. In the southern and central parts, the growing season lasts all year long. Northern California, however, has more in common with the Pacific Northwest. Frosts are rare here, and every part of the state produces an abundance of food.
Regional specialties: California is also known, of course, for its citrus fruits, and for the world-class wineries in Napa Valley and Sonoma County.
Produce picks:
June
avocados, okra, strawberries, peaches and plums
July
green beans and summer squash
August
figs, melons, tomatoes, and tomatillos
Southwest
Much of this region, which includes
Nevada, New Mexico, Arizona, Texas, Utah, and
Colorado, is defined by hot, dry desert conditions. Although growing is done year-round, there’s a greater abundance of produce harvested in the spring and early summer months than in the hottest part of the year.
Regional specialties: No visit to this region is complete without indulging in Tex-Mex fare, including tamales, fresh chorizo, and chiles prepared in every imaginable way.
Produce picks:
June
melons, peaches, and summer squash
July
kale, lettuce, peppers and cucumbers
August
tomatoes, chile peppers, and black-eyed peas
Prairie
The sprawling stretch of
Montana, Wyoming, North and South Dakota, Oklahoma, Nebraska, Kansas, and
Iowa make up this varied region. The climate is diverse, featuring high elevation areas with cold winters and short summers, and lower-lying ones with more moderate temperatures and longer growing seasons.
Regional specialties: The prairie states are known for their beef and pork production, and some of the countries finest meats come from here. Grains—wheat, soybeans and corn in particular—are mainstays, too.
Produce picks:
June
cabbage, beets and spinach
July
summer squash, and green beans
August
peppers, eggplant and cucumbers.
Great Lakes
The states of
Wisconsin, Illinois, Michigan, Indiana, Minnesota, and
Ohio comprise a wide climate range. One of the coldest cities in North America, in fact, is International Falls, Minnesota. But the southern part of the region is considerably milder. The lakes add a temperate, humid influence on much of this part of the country, bringing snowy winters and warm, wet summers.
Regional specialties: This is dairy country, and no visit to Wisconsin would be complete without a good cheese sampler. Another specialty item to look for in the lake states is wild rice, which is traditionally harvested by hand from canoes.
Produce picks:
June
asparagus, peas, and collard greens
July
cherries, strawberries and summer squash
August
blueberries, melons, tomatoes, and peaches
New England
Maine, Vermont, New Hampshire, Rhode Island, Massachusetts, and
Connecticut: home of baseball fans and seafood lovers. This part of the country enjoys four distinct seasons, although summertime is hotter along the coast than inland and at higher elevation. The summer harvest is typically bountiful, except in the coldest areas where the last frost can arrive as late as early June.
Regional specialties: Fish and seafood are major New England industries. Don’t leave the coast of Maine without enjoying a lobster roll, or Boston without a bowl of chowder.
Produce picks:
June
beets, cabbages, radishes, lettuces and arugula
July
peas, peppers and berries
August
tomatoes, melons and summer squash
Mid-Atlantic
With the Atlantic Ocean to the east and mountains to the west, the states of
New York, New Jersey, Pennsylvania, Delaware, Maryland and
West Virginia enjoy a fairly moderate climate with hot, humid summers, especially along the coast. The southernmost states have exceptionally long growing seasons—good news for locavores!
Regional specialties: Maryland blue crabs, Pennsylvania Dutch shoofly pie and, come the first of September, one of New York’s most important contributions to the culinary landscape: apples.
Produce picks:
June
peas, spinach, scallions, and strawberries
July
berries, cantaloupe, corn, and tomatoes
August
watermelon, peppers, eggplant, tomatoes and herbs
Southeast
The eastern portion of the southern United States includes the states of
Virginia, Kentucky, Tennessee, Alabama, Georgia, North and South Carolina, Missouri, Mississippi, Louisiana, Arkansas,and
Florida. The upper part of the region is defined by four distinct, if moderate seasons, while the lower South enjoys long, hot summers and mild to barely perceptible winters.
Regional specialties: Southern delicacies could (and have) filled many books, from Louisiana gulf shrimp to Kentucky bourbon, Virginia ham to low-country South Carolina boiled peanuts.
Produce picks:
June
peaches, corn, and blueberries
July
melons, tomatoes, peppers and summer squash
August
okra and field peas