No one likes to get pushed around. Some­how, the early retail pres­ence of all things Thanks­giv­ing, Christ­mas and Hanukkah in Octo­ber feels like we are get­ting nudged. Stop the push­ing.

In the orbit of fresh pro­duce, we take our cues from truly sea­sonal veg­eta­bles and fruits.

Import pur­chases make eat­ing avo­ca­dos, corn and toma­toes a year-​round culi­nary pos­si­bil­ity. There are still a few Amer­i­can grown items that com­pletely set a tone for “here today, gone tomor­row” enjoy­ment. Fresh cran­ber­ries are indeed a sea­sonal har­bin­ger.

Native to North Amer­ica, cran­ber­ries are a pow­er­house of nutri­tion with sub­stan­tial health ben­e­fits. Antioxidant-​rich, they hold the magic for a mul­ti­tude of con­di­tions from pre­ven­tion to rem­edy.

This fall fruit dar­ling is har­vested begin­ning in Sep­tem­ber and goes through mid-​November in states like Wash­ing­ton, Ore­gon and Michi­gan. Wis­con­sin and Mass­a­chu­setts are the two largest pro­duc­ers in the United States.

Cran­ber­ries grow on low-​lying vines in imper­me­able beds lay­ered with sand, peat, gravel and clay. These beds are known as “bogs” or “marshes” and were orig­i­nally cre­ated by glacial deposits.

Com­mer­cial bogs use a sys­tem of wet­lands, uplands, ditches, flumes, ponds and other water bod­ies that pro­vide a nat­ural habi­tat for a vari­ety of plant and ani­mal life.

Most cran­ber­ries are wet har­vested when grow­ers flood their bogs. They then use har­vest­ing machines that loosen the cran­ber­ries from the vines. Air cham­bers in the cranberry’s cen­ter allows it to float to the water’s sur­face. The berries are then cor­ralled and trans­ferred to a truck for transporting.

Cal­i­for­nia farm­ers have been cul­ti­vat­ing grapes for well over two cen­turies. The fresh grape boom struck the golden state in 1839 when a for­mer trap­per from Ken­tucky, William Wolf­skill, planted the state’s first table grape vine­yard in the once Mex­i­can colo­nial pueblo now known as Los Ange­les.

An agri­cul­tural entre­pre­neur, Wolf­skill was the first farmer to ship fresh grapes to North­ern Cal­i­for­nia. From there, the idea was expanded and the first twenty two pound box of Cal­i­for­nia grapes shipped to Chicago in 1869, via the then “new” transcon­ti­nen­tal rail­road.

The gold rush may have ended, but the grape rush con­tin­ues. Today, over 99 per­cent of com­mer­cially grown grapes in the United States come from Cal­i­for­nia.

With over 70 vari­eties grown, and more on the way, these vari­eties include seed­less and seeded grapes in the green, red and blue-​black color cat­e­gories.

The Cal­i­for­nia table grape har­vest sea­son typ­i­cally begins in May, but more than half the crop is shipped from Sep­tem­ber and after­wards. Out of the 65+ com­mer­cial vari­eties of fresh table grapes, 49 of them are avail­able dur­ing the September-​through-​December time period, includ­ing 14 major vari­eties. That’s a lot of late, great grapes.