Isn’t it still quite warm, around 16ºC - 20ºC (61ºF-68ºF) in CA? You should still have many leaves vegetables and of course the roots, they are many ways to make them delicious.
Doing pickles and jam in summer time is a way to preserve vegetables in winter. When I see how the Nordic chefs are capable of doing wonderful winter vegetable dishes using local produce, I stop complaining.
If I eat local (Ile-de-France), I have cereals (mainly wheat), turnips, cabbages, carrots, button mushrooms, yellow onions, dandelion, herbs, apples, grapes, pears, citrus fruits, beef, lamb, chicken (Houdan, Gâtinalis), ham of Paris (not too sure if the pigs come from this region) and honey. There are a few cheese I can eat: Brie de Melun, Brie de Meaux, Brilliant Savarin, Coulommiers, Brie de Montereau, Brie de Nangis, Fougerus, Boursault, Fontainebleau and Délice de St Cyr. There is even some wine and beer.
Not too bad!
No seafood and duck though.