What is in season in Asheville. and what to order when the market changes.

Spring

  • Ramps: Western North Carolina's wild ramp season runs late March through May; foragers and chefs work them into sauces, ferments and shaved-raw salads at Rhubarb, The Market Place and Crusco.
  • Rainbow and brook trout: Sunburst Trout Farm in Canton ships year-round, but the spring run is the freshest; The Market Place and Rhubarb feature trout from May into early summer.
  • Strawberries: Henderson County strawberries open the spring market in April and run through May; you-pick farms feed the Asheville City Market and North Asheville Tailgate Market.
  • Morel mushrooms: Foraged morels appear briefly in April; the most-prized find in the WNC mountain larder, used by Asheville's farm-to-table kitchens in seasonal pastas and risottos.

Summer

  • Heirloom tomatoes: Western North Carolina tomato season runs June through August, peaking late July; Sunny Point, Rhubarb and All Souls Pizza work them into salads, galettes and wood-fired pies through the season.
  • Sungold tomatoes: Sungold cherry tomatoes from local farms peak in July and August; the Asheville City Market sells them by the pint, and chefs use them on Italian-leaning summer plates at Crusco and Strada.
  • Henderson County peaches: Henderson County is North Carolina's peach belt; peaches run June through August at the Asheville City Market and the WNC Farmers Market on Brevard Road.
  • Sweet corn and okra: Western North Carolina sweet corn and okra peak July through September; OWL Bakery, Rhubarb and Sunny Point work them into seasonal sides through the summer.

Autumn

  • Henderson County apples: North Carolina is the seventh-largest US apple producer and Henderson County the state's apple belt; apples run September through November, with cider houses opening tasting rooms during the Apple Festival in early September.
  • Sorghum syrup: Mountain sorghum syrup is pressed and boiled October through November in the Blue Ridge; OWL Bakery and Mother work it into pastries, and the WNC Farmers Market sells gallon jars from local producers.
  • Pawpaws: Native American pawpaw fruit ripens September through October; brief season, found at the Asheville City Market and used by chefs in sorbets and quick breads.
  • Cherokee chestnuts and squash: Native chestnuts, butternut, acorn and Cherokee Candy Roaster squash anchor fall menus at Rhubarb, The Market Place and Crusco; available at the Asheville City Market through November.

Winter

  • Country ham: Allan Benton's Tennessee country hams and Carolina-cured hams anchor winter biscuits at Biscuit Head and Early Girl from November through March.
  • Sweet potatoes: North Carolina is the largest US sweet potato producer; sweet potatoes peak November through January and run through winter menus at Sunny Point Café and Rhubarb.
  • Sunchokes and root vegetables: Sunchokes, parsnips, turnips and rutabaga anchor winter menus at The Market Place and Crusco; farms at the Asheville City Market hold root vegetable stock through February.
← Back to Asheville food guide