July 13–19, 2026 What's Growing Now

Peaches and early heirloom tomatoes side by side. Buy both, slice them together with olive oil and salt, and skip the recipe.

Pasture eggs and the first summer squash. The corn is close behind — ask the growers who's cutting this week.

Whatever West County growers cut that afternoon — berries, early tomatoes, flowers. Go at dusk.

Stone fruit in volume, first tomatoes, sweet corn ramping. The most complete summer table in Santa Rosa.

Corn, squash, and early melons from south-county growers. Come hungry.

River-valley berries and stone fruit. Grab dinner ingredients and eat by the water.

The full summer spread. Tierra Vegetables country is next door — expect chiles and heirloom beans in the mix.

Early Sonoma Valley heirloom tomatoes — warmer inland nights mean the valley fruit comes on fast.

Dry Creek Peach's tree-ripened fruit, in town, without the drive up Yoakim Bridge Road. This is the easiest peak-peach access all week.

Late-cut summer squash, corn, and the first melons off Petaluma-Bloomfield ground.

Dry Creek Peach's Sunday appearance plus Singing Frogs and the West County regenerative growers. The most interesting produce table in the county on a Sunday.

Everything that's mid-summer, at once. Brand new for the year — set the habit while the fruit is at its best.

Peaches at or near their high point — volume peaks July into August. Tree-ripened means fragrant, dripping, picked days ago and not weeks. Buy more than you think you need; the season is short and it is right now. Sold "until supplies last."

Restaurant-grade summer vegetables and florals. The late-morning start is real — don't show up at nine.

Summer vegetables alongside that sourdough. Build a picnic here before a Dry Creek wine day.

High-summer flowers by the armful. Cut your own, then swim.

Fresh chiles and sweet peppers are in, alongside tomatoes, sweet corn, melons, tomatillos, and shelling beans. This is the stand for anyone who cooks with heat and actually cares which pepper. Roast the chiles the day you buy them.

Eggs don't have a season, but pasture eggs in July — from birds eating summer bugs and grass — carry the deepest orange yolks of the year.

Whatever's cut that morning — mid-summer means tomatoes, squash, and cucumbers stacked in the shade.

Honestly? You just missed it. The lavender is past bloom. Note it for next June — and come back for the August evening event instead.

Everything summer at once — plus some of the best remaining coastal strawberries in the county as the season closes out.

Dense, mineral-driven summer vegetables grown in living soil. The tomatoes and cucumbers eat like they mean it.

The last of the true coastal strawberries — smaller, more concentrated, more perfumed than anything in June. Eat them the same day; don't refrigerate.

Boysenberries at their deep, wine-dark peak. This is the fruit for the pie you make once a year.

Nothing — yet. This is the one to plan for. Gravensteins are the first and the best for cooking; they land in three weeks.

Early heirloom tomatoes off warm valley ground — ahead of the coast and West County by a couple of weeks. Eat the first ones raw with salt and nothing else.

The full mid-summer spread from a single farm — tomatoes, squash, peppers, cut flowers, all off Glen Ellen ground.

Summer vegetables at a price that respects the eater. Buy here and feel good about it.

High-summer u-pick and stand produce. Come for the vegetables, stay for how a small farm actually works.

Cut flowers and organic summer produce in a setting that's worth the visit on its own.

Summer-milk cheeses at a working farmstead. Pair the blue with a peach off the Dry Creek stand and you've built the whole season into one plate.

Aged Estero Gold cut against a summer picnic — nutty, deep, and built for the corn and tomatoes you picked up on the way.