What is in season in Atlanta. and what to order when the market changes.
Spring
- Vidalia onions: Georgia's sweet Vidalia onions begin shipping mid-April through early September; the 2026 pack date was April 13. Look for them at Peachtree Road Farmers Market and on spring menus across town.
- Georgia strawberries: South Georgia strawberries peak in April; local growers supply the Peachtree Road Farmers Market and Buford Highway markets through May.
- Asparagus and spring greens: Georgia asparagus, arugula and spinach run March through May; chefs at Miller Union and Empire State South build the spring tasting menus around them.
- Blueberries: Georgia blueberries arrive late May and run through July, with the state among top US producers; Peachtree Road Farmers Market gets the first crates from south Georgia growers.
Summer
- Georgia peaches: Georgia peaches peak late June through August; clingstone varieties open the season, freestones run through August, with late June to early July the local sweet spot for sliced fresh-eating fruit.
- Heirloom tomatoes: Tomato season runs late June through September, peaking in July and August at the Peachtree Road and Freedom Farmers markets. Cherokee Purple and Brandywine are the local picks.
- Wild Georgia shrimp: Georgia commercial shrimp season opens mid-June and runs through year-end; brown shrimp first, then white shrimp from September. Watershed and The Optimist serve them at peak.
- Sweet corn and okra: Georgia sweet corn and okra peak July through September. State-fair-style buttery corn shows up at the Marietta Square Farmers Market and on Mary Mac's menu by mid-July.
- Muscadine grapes and figs: Muscadine grapes and Georgia figs hit Atlanta markets through August; muscadines turn into ice creams at Jeni's Westside and onto pastry counters at Bakeshop.
Autumn
- Sweet potatoes: Georgia sweet potatoes ripen September through November; Jewel and Beauregard varieties anchor fall menus at Empire State South and Miller Union, plus Thanksgiving sweet-potato pies citywide.
- Apples and cider: North Georgia apple orchards in Ellijay open September through October; Hillcrest and Mercier Orchards drive Atlanta cider donuts and pie counters at Buttermilk Sky and Holeman & Finch.
- Pecans: Georgia pecans peak November (Georgia is the largest US pecan producer); Pearson Farm and Lane Southern Orchards supply the fall holiday baking at Bakeshop and Holeman & Finch.
- Collards and persimmons: Collards, turnips and Brussels sprouts hit Atlanta markets in October; American persimmons appear briefly through November. Busy Bee Cafe and Mary Mac's run them into braises and side plates.
Winter
- Citrus from south Georgia: Satsuma mandarins and Georgia-grown lemons run December through February. South Georgia satsumas peak in December and stock the Peachtree Road Farmers Market through the holidays.
- Winter greens: Collard, turnip and mustard greens dominate November through February at meat-and-threes like Mary Mac's Tea Room and Busy Bee Cafe; Hoppin' John with Sea Island peas anchors New Year's tables.
- Brunswick stew season: Brunswick stew is the winter and barbecue-season staple across Georgia; Fox Bros. Bar-B-Q, Heirloom Market BBQ and DBA Barbecue ladle it from October through March.
- Coastal oysters: Georgia and South Carolina coastal oysters peak November through April when waters cool; The Optimist and Kimball House run weekly oyster specials through winter.
Seasonal in Atlanta, FAQ
When is the best time to eat in Atlanta?
Peak food season in Atlanta is year-round.
What time do people eat in Atlanta?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Atlanta?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Atlanta?
Ask the next local you meet what they would order. Atlanta rewards trust.