The Taste of Summer in Sonoma County

When summer arrives in Sonoma County, it’s not just that the hillsides are kissed by golden sunlight, the air is filled with the scent of ripe grapes, or that the community is alive with exciting outdoor gatherings. Summer brings with it a bountiful harvest of fruits and vegetables that are grown on local farms and that grace menus and tables across the county.  

With some of the most vibrant and delectable produce in the country, along with an array of locally crafted goods, Sonoma County offers an abundance of vibrant late-summer flavors. A few of our favorites? Nectarines bursting with sweetness, sun-warmed figs, crisp apples, juicy heirloom tomatoes, fragrant basil, summer garlic, strawberries, corn, fennel, and earthy beets, each just waiting to be savored with a glass of locally made wine, cider, or beer.

Heirloom Tomatoes

Heirloom tomatoes are a dream in the kitchen, enhancing salads, where their juiciness and tang pair perfectly with creamy mozzarella and fresh basil in a classic Caprese, or thickly sliced on sandwiches for a burst of summer flavor. Heirlooms are also perfect for roasting, grilling, or making sauces. Their robust taste shines in pasta dishes, salsas, gazpacho, or even a simple tomato tart. 

Beets

Beets are incredibly versatile in the kitchen, lending themselves to a wide array of dishes. They can be roasted, boiled, pickled, or even eaten raw, adding a nutritious and colorful element to meals. Popular uses include roasted beet salads, where their sweetness pairs well with tangy goat cheese and nuts, or in hearty soups like borscht.  
 
Beets are also a great addition to smoothies, fresh juices, and even desserts like beet chocolate cake, where their natural sugars and moisture shine. Additionally, their greens are edible and nutritious, often sautéed or added to soups and stir-fries, making beets a truly all-purpose ingredient in California cuisine.

Try them at these restaurants: 

• Spoonbar 
• Valette 
• Glen Ellen Star 
• Spinster Sisters 
• Valley Bar and Bottle 
• John Ash & Co.

Stone Fruit

Stone fruit thrives in sunny climates, well-drained soils, and warm Mediterranean-like climates such as Sonoma County, where plums, nectarines, pluots, peaches, and apricots reach their peak ripeness in summer.  
 
Prized for their sweet and tangy profiles, with each variety offering its own unique taste, stone fruit is delicious in a wide range of dishes from sweet to savory. Often enjoyed sliced into salads, or paired with cheeses and charcuterie, stone fruit can also be baked into cobblers, pies, and tarts; grilled to add a sweet contrast to meats like pork or chicken; or used in salsas and chutneys. Beyond traditional uses, stone fruit can be transformed into jams and preserves, and infused into beverages like iced teas, cocktails, and sparkling wines. 

Expect to see stone fruit, especially plums, nectarines, peaches, and pluots, make an appearance on most local menus during summer. 

Basil

A versatile herb that elevates a wide range of dishes, from classic Italian to Asian cuisines, basil’s fresh leaves are most often used in salads, pastas, and pizzas, while pesto made from Genovese basil, garlic, pine nuts, and Parmesan is a beloved staple in Sonoma County restaurants and kitchens. Thai basil adds a distinctive anise flavor to stir-fries and curries, while lemon basil brings a bright, citrusy note to marinades and beverages.  

Beyond the kitchen, basil can be used to infuse oils, vinegars, and even cocktails, making it a dynamic herb that adds a burst of flavor and fragrance to California cuisine. 

Gravenstein Apples

Gravenstein apples are also incredibly versatile in the kitchen, lending themselves to a wide range of culinary uses. Their firm texture and bright flavor make them ideal for baking, and they are often used in classic apple pies, tarts, and crisps. They also excel in savory dishes, adding a hint of sweetness to salads, pork dishes, and roasted vegetables. Additionally, Gravensteins are a favorite for making applesauce, cider, and apple butter, where their unique flavor profile truly shines.  
 
Beyond traditional dishes, they can also be pressed and/or fermented into refreshing juices and craft ciders or used to craft artisanal vinegars and syrups. 

Best ways to consume:  

• In cider at Tilted Shed in Windsor; Ethic Cider, Horse & Plow, and Golden State Cider in Sebastopol; or Goat Rock Cider in Petaluma. 
• In syrups and vinegars at Gold Ridge Organic Farms.  
• In tarts and desserts on menus and at bakeries all over Sonoma County including Mom’s Apple Pie, Spinster Sisters, Glen Ellen Star, and more. 
• Whole, fresh, and sourced locally at Gold Ridge Organic Farms, Chileno Valley Ranch, EARTHSeed Farm, Bill’s Farm Basket, Front Porch Farm, Olivers’ Markets, Community Market at the Barlow, Dahlia and Sage Community Market and Sonoma County Farmers’ Markets.

Fennel

Grown in sunny, well-drained soils, fennel thrives in the Mediterranean-like climate of Sonoma County, where it reaches peak ripeness in late summer to early fall. Known for its feathery fronds, crisp bulbs, and distinct anise-like flavor, fennel is a versatile vegetable used in a variety of dishes, from Italian to Mediterranean cuisines, where its fresh, licorice-like flavor can elevate both savory and sweet preparations. The bulb can be thinly sliced and added to salads, grilled as a side dish, or roasted with meats and seafood. Its fronds are often used as an herb to garnish soups, stews, and fish dishes, while fennel seeds add a warm, aromatic touch to sausages, baked goods, and spice blends.  
 
Beyond the kitchen, fennel can be steeped in teas, used in natural remedies, and even incorporated into liqueurs. 
 
Look for it in salads and savory dishes or buy it fresh from local farmers’ markets.

Figs

While Sonoma County figs are most commonly used in desserts and salads or paired with cheese, they also complement roasted meats, particularly pork and duck, while their natural sugars make them perfect for jams, chutneys, and glazes. Figs can also be baked into cakes, tarts, and bread, or dried for a concentrated flavor that lasts year-round.  
 
Beyond the kitchen, figs are used to infuse syrups, liqueurs, and even teas. 
 
Try local Sonoma County-grown figs in salads, on sandwiches, accompanying roasted meats, in desserts, and more at the Girl and the Fig, Dry Creek Kitchen, Glen Ellen Star, and many more local restaurants. 

Corn

Grown in sunny, well-drained soils, corn flourishes in the warm climate of Sonoma County, where it reaches its peak ripeness in the height of summer.  
 
Corn is easily integrated into a smorgasbord of dishes from salads and salsas to succotash, or simply grilled or barbecued and topped with butter and herbs for a quintessential summer side dish. Corn can also be transformed into comforting dishes like cornbread, chowders, and tamales, or fritters where its natural sweetness shines.

Summer Squash

Known for its tender flesh and mild, slightly sweet flavor, summer squash varieties like zucchini, yellow squash, and pattypan are celebrated for their versatility and vibrant colors, making them a popular choice among local farmers and home gardeners. 

Summer squash enhances a wide range of dishes, from light summer salads and pastas to hearty main grilled meat courses. Zucchini is often baked into breads or stuffed with a variety of fillings for a satisfying dish, while pattypan and yellow squash add bright, colorful elements to vegetable medleys and stir-fries and can also be pickled, blended into soups or used in sweet baked goods. 

---

Written by Brooke Herron