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Phoenix's Sonoran Desert climate features extremely hot summers over 106°F and mild winters around 45°F. Despite the arid conditions with just 8 inches of rain annually, irrigation from the Salt River creates fertile growing areas. The valley's decomposed granite soil, when irrigated, supports two growing seasons: October through May for most crops, and year-round for heat-lovers.
The Hohokam people farmed this valley for 2,000 years using sophisticated canal systems. Modern Phoenix agriculture began with those same canals, growing cotton, citrus, and dates. Today's farms use advanced irrigation techniques and shade structures, with many specializing in desert-adapted crops and sustainable water practices.
Citrus season runs December through April, with grapefruit, oranges, and unique varieties like blood oranges. Spring (February-May) brings excellent strawberries before the heat arrives. Dates ripen in fall, along with pomegranates and figs that love the desert climate. Winter months offer cool-season vegetables like lettuce and broccoli, while summer focuses on melons and Armenian cucumbers that handle heat.
Most farms cluster in the East Valley (30-45 minutes via US-60) and northwest areas like Glendale. Visit early morning October through April, or very early (6-9 AM) during summer months to avoid extreme heat. Always bring water, sunscreen, and hats. Many farms close June through August due to heat. Some offer evening hours in spring and fall when desert sunsets are spectacular.
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