What is in season in Poznań. and what to order when the market changes.
Spring
- Szczaw (sorrel) soup: May and June bring the year's best zupa szczawiowa to Poznań kitchens; the wild sorrel from Wielkopolska forests is at peak acidity.
- Asparagus (szparagi): Greater Poland is one of Poland's biggest asparagus regions; mid-April to mid-June every regional bistro lists a daily szparagi plate.
Summer
- Pomidorówka (tomato soup): August is the tomato month; the Wielkopolska pomidorówka with rice or makaron is the canonical summer lunch.
- Chanterelles (kurki): From late June through August, Wielkopolska forests yield kurki for jajecznica z kurkami and creamy summer pierogi fillings.
Autumn
- Gęsina (goose): From the Friday before St. Martin's Day through November, the Poznań 'Goose for St. Martin's Day' food festival sees participating restaurants build menus around roast and braised goose.
- Rogal świętomarciński: Late October to mid-November is the protected St. Martin's croissant season; the city eats hundreds of tonnes of the white-poppy-seed pastry around 11 November.
Winter
- Karp na Wigilię (Christmas Eve carp): From mid-December the Christmas Eve carp dominates Polish kitchens; Poznań's market stalls sell live and dressed fish from Wielkopolska aquaculture lakes.
- Czernina (duck-blood soup): The Greater Poland duck-blood soup is a winter dish at restaurants like Hyćka and Ratuszova; it appears most reliably from November through February.