Curious about what's in season in Hawaii and when to enjoy it?
From October to January, it's peak season for squash, pumpkin, avocado, and citrus. Broccoli, leafy greens, cilantro, and other brassicas thrive from October to April, thanks to the cooler temperatures. October and November bring a variety of persimmons, starting with Maru, followed by Fuyu, and finishing with Hachiya all from Kula, Maui. November through December graces us with the sweet-tart burst of lilikoi (passionfruit), while ginger shines from December through January, adding warmth to the season's harvest.
See more seasonal favorites by visiting our Fresh Picks page.
A note from our CEO
The mind boggling selection in the produce section of a typical grocery store is a testament to the wonders of modern technology. Having worked for a decade at a national grocery chain, I can attest to the many planes, trains, boats, and 18-wheelers that move food around the globe to bring you this diet of fresh food on tap, regardless of the season.
The shadow side to this cornucopia is that a lot of these fruits and vegetables have been bred to withstand long transit times, rather than taste the best. And all that transportation racks up a lot of carbon emissions. Plus, the further you are away from the source, the harder it is to know how the people and land growing your food are being treated.
The 100% local selection on the Farm Link marketplace is not only beautifully abundant but also reflects a very different supply chain.
Sourcing from many small and medium scale farmers, ranchers, and makers across Hawaiʻi nei means that we are bound by nature’s logic (and whims!). So we only have mangos when the trees in Hawaiʻi are fruiting. And when a big rain floods the fields in Waiʻanae, we’re likely going to be low on organic greens for a few weeks. Fortunately, Hawaiʻi is home to most of the world’s climate zones, allowing us to grow an incredible variety of crops and enjoy fresh local produce year round … just not always the same items every day.
Given that we live in an island archipelago, there are still some boats and planes involved in moving local food to market, but transit times are very short. This ensures that our produce is fresh, delicious, and nutritionally dense, and that it has a long shelf-life in your fridge – if you can resist eating it immediately!
While it’s easy to become accustomed to accessing all produce, all year long, I humbly suggest that it’s even better to enjoy fresher food grown by folks you know in ways that keep our community green, our reefs healthy, and our water clean.
Here’s to embracing the bounty of the season.
Bon appétit! Itadakimasu!
Claire
CEO, Farm Link Hawaiʻi