The Central Valley often gets accused of only having two seasons — unbearably hot, then foggy and cold. But each season has its own unique flavor and feeling. And while the seasons can be fleeting, the memories they evoke last a lifetime.

The work is different each season

I know the dairy guys are always working and the citrus folks are busy with harvest this time of year. (And, I really appreciate their work. There is nothing like a glass of fresh squeezed San Joaquin Valley orange juice.) But, for an old row crop guy like me, this is a quiet time of the year. Sure, there is always something to do on the farm, but it is not always a three-alarm disaster. Now that I think about it, I better get to re-blading that orchard mower and completing the pruning, so they don’t sneak up on me. The weather will start warming up soon. Things are calmer after harvest. At least I am not getting shot out of the cannon like I do during the fall rush.

The weather is different

Frankly, I like the seasons here in the Valley (except, maybe for July.) It is scarf season now, and I like the cold and foggy days. There’s no snow to shovel, which is a plus. I know, a lot of people disagree about this. My point is it is easier to stay warm outside in the winter than it is to stay cool in the summer. There are only so many articles of clothing I can take off before getting arrested, and no one ever offered to pay me to stay neck deep in a swimming pool on a hot summer day.

Spring and fall are treasures here in the Valley. California looks pretty in green and the bloom period is amazing. When they told me they were going to start a Blossom Trail and people would drive here to tour the area, I thought they were nuts. But we live in an almond orchard and for a few weeks every spring, it’s like living in a fairyland or a work of art. Amazing. Fall is fabulous too. I spent a lot of October evenings watching the sunset as the cotton pickers were doing their laps in the fields.

 The food is different

Just as there is seasonal work, there is also seasonal food. This time of year, it’s split pea soup. Summer is pasta salad made with veggies from the Valley. Dark beer in the winter; ales, etc. in the summer. Guinness is just too heavy on a hot summer day. A Sierra Nevada Pale Ale, on the other hand, hits the spot. I look forward to Fresno State sweet corn every spring. Have you tried the corn agnolotti at the Annex? (It’s like ravioli, only spelled different.) That is a treat you cannot find anywhere else. And that butter sauce, Mmmmmm. Did I mention fresh figs? OMG! When I was a kid all we got were Fig Newtons. But now, each spring I can’t wait for the figs. Fresh figs with some mascarpone cheese? Again, Mmmmmm.

It’s winter, but springtime is coming. By the time you read this, almond bloom will be weeks away. A new season will be upon us. For now, I will enjoy the moment of winter.

Blessings on you and yours this New Year.

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Farmer, writer and educator, Paul Betancourt is a lecturer at Fresno State and written books on Swiss political history and environmental policy.