In Season

Every day, a satisfying aroma travels throughout a Lincoln neighborhood like a fresh cup of coffee.

All those warm days in September paid off for one of California's signature crops. The almonds rolled in – plump, dry and on time.

Nutrition: One ounce of almonds – about 22 to 30 nuts, depending on size – contains about 160 calories, mostly from fat contained in the nut's oil. (The good news: It's primarily "good" unsaturated fat.) That oil also make almonds a very good source of Vitamin E.

Some are real tear-jerkers; others just sweethearts, made for golden rings (or atop burgers).

Native to the Americas, summer squash are varieties of Cucurbita pepo, the same species that gives us pumpkins and gourds. "Pepo" refers to its fruit, a special kind of berry.

Nutrition: Summer squash is mostly fiber and water. One cup of raw squash contains 18 to 23 calories, depending on the kind.

What would summer be without squash? A lot less filling. And now is prime summer squash season. Hot weather brings out its best.

This is the kind of peach season that makes David Mas Masumoto's mouth water.

They're cute little blue powerhouses, packed with antioxidants and flavor. Eat them by the handful or pop them into pancakes and muffins. And kids love them, too.

For artichoke lovers, life is sweet with a slightly nutty flavor.

These are the kind of days when Stockton makes Martha Stewart green with envy.

Asparagus is naturally lean and green. Five average stalks contain only 25 calories. This vegetable is high in vitamins C, K and folic acid. It's also an important source of potassium.