What is in season in Wrocław. and what to order when the market changes.
Spring
- Lower Silesian asparagus: White and green asparagus from the fields east of Wroclaw; Hala Targowa stalls take in daily morning deliveries.
- Wild garlic (czosnek niedzwiedzi): Ramson-style bear garlic from Lower Silesian forests; folded into spring soups, pestos and pierogi.
- Zurek and Mazurek for Easter: Sour rye soup with white sausage and egg, plus the shortbread Mazurek with chocolate and fruit; the Polish Easter staple set.
Summer
- Forest fruit pierogi: Sweet pierogi stuffed with wild blueberries (jagody), small black cherries and raspberries; foraged from the Lower Silesian forests.
- Browar Stu Mostow tap garden: Wroclaw's flagship craft brewery opens its outdoor taps for summer; seasonal IPAs, lagers, fruit beers.
- Forest mushrooms early flush: Borowiki (porcini) and kurki (chanterelles) start the autumn forage early in Lower Silesian forests.
Autumn
- Chanterelle (kurki) and porcini (borowiki) peak: The full mushroom flush at Hala Targowa and Bazar Smakoszy; the city's restaurants build pierogi, soups and sauces around them.
- Goose for Saint Martin's Day (11 November): Roast goose with apples, cabbage and grain stuffing; Polish national-day dish, revived by Slow Food in 2009.
- Plum (sliwka) and dried-plum bigos: Late plums (sliwki weglowki) for plum pierogi (knedle ze sliwkami); dried plums fold into the canonical hunters' bigos.
Winter
- Wroclaw Christmas Market (Jarmark Bozonarodzeniowy): Mulled wine (grzaniec), gingerbread (piernik), grilled oscypek and kielbasa; six weeks of winter food on the Rynek.
- Wigilia (Christmas Eve): Twelve-dish meatless Polish Christmas Eve: red barszcz with uszka, pierogi z kapusta i grzybami, fried carp, sledzie.
- Tlusty Czwartek (Fat Thursday): Polish doughnut day; rose-jam (rozany) paczki and faworki angel-wings. Bakeries queue from sunrise.