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BY KAITLIN HARRIS
Seasonal Eats: Your Guide To Local Food
Sometimes, the best part about a vacation are the new and interesting meals you get to try. As you’re enjoying this attraction or that museum, your taste buds embark on a journey all their own. So for your next Club Wyndham vacation, let your stomach be your travel guide. Pick your destination based on what you like to eat and when you want to travel. Then seek out the area’s featured seasonal food to truly eat local. Whether it’s local-grown or local-caught, these tasty seasonal eats deserve a place on your foodie bucket list.
Only an hour south of Pompano Beach, winter in Miami Beach means warm weather and feasting on freshly caught stone crab. Joe’s Stone Crab, only open seasonally, is a century-old, iconic establishment known for its signature claws and seafood menu.
It’s oyster season, and there’s no better place to indulge in the delicacy than South Carolina’s Lowcountry. Make Charleston your home base and visit The Darling to satisfy your oyster fix — you’ll find six types of oysters at the raw bar.
Pick your own in-season strawberries at one of the Sunshine State’s many U-Pick farms. Plant City, an hour’s drive from Clearwater Beach or Orlando, hosts a Strawberry Festival each March. It’s the perfect day trip for berry lovers!
During spring in New Orleans, devour a seasonal Louisiana favorite: boiled crawfish. There are dozens of fantastic spots to grab crawfish in Crescent City — Frankie and Johnny’s is much loved by locals for their award-winning, spicy crustaceans.
Pineapples are always available in the Aloha State, but they reach their full juicy sweetness in late spring. On Oahu, visit the Dole Plantation near Honolulu for a tour. Their famous Dole Whip is the perfect refreshing treat on a sunny day.
Summer is peak peach season. Head south from Atlanta and visit Dickey Farms for some family fun. Aside from the fresh, fuzzy fruit itself, they offer a variety of peach-flavored treats, from old-fashioned preserves to ice cream.
Hatch green chiles are only grown in the southern part of New Mexico and harvested in late summer. The sweet and smoky flavor — typically in the medium-to-hot range of the spicy meter — is unlike that of any other pepper.
In New England, picking apples at an orchard is a favorite fall tradition. Dozens of pick-your-own spots are scattered throughout the region, and they feature festive extras from hayrides to hot cider. Closest to your resorts, try apple picking in the Berkshires or near Newport, Rhode Island.
Known as the World Pumpkin Capital, Half Moon Bay — about 30 miles south of San Francisco — hosts an annual Pumpkin Festival, featuring tasty pumpkin treats ranging from pancakes and pies to churros and chili.
Chesapeake Bay Blue Crabs are one of Maryland’s main attractions, and November is the last chance to get your fill for the season. The picnic tables at Cantler’s in Annapolis are the perfect place to crack into some locally sourced crustaceans.
Visit an olive orchard in northern California for a tour and tasting, to see the harvest in action. Kiler Ridge harvests and cold presses their olives within hours in December, releasing limited-edition, extremely fresh “Olio Nuovo.”