Spotlight: The Pacific Northwest's Fresh Food Calendar

Mild winters, cool summers, and plenty of rain make the Pacific Northwest one of the most productive and diverse growing regions anywhere. Here's what to look for through the year.

Spring The season opens with tender greens, asparagus, peas, radishes, and the first rhubarb. Foraged treasures like morel mushrooms and nettles appear for those who know where to look.

Summer Berries are the region's glory — strawberries, raspberries, blueberries, marionberries, and blackberries in waves. Cherries and other stone fruit follow, along with tomatoes, beans, and summer squash.

Autumn Apples and pears take over, with the Northwest supplying much of the country's crop. Wild mushrooms like chanterelles come into season, along with winter squash, potatoes, and hardy greens.

Winter The mild climate keeps things growing: kale, chard, leeks, cabbage, and root vegetables stay available, and stored apples and pears last well into the new year.

Make the most of it - Buy berries in bulk at summer peak and freeze what you can't eat fresh. - Try the region's specialty mushrooms in their short seasons. - Lean on the year-round greens that the temperate climate keeps coming.

The Northwest rewards curious eaters — few places offer this much variety across all four seasons.