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

Spring

  • Strawberries: Central Texas strawberries peak March to May at SFC Farmers' Market and Barton Creek; growers like Sand Creek and Tecolote Farm carry the early-season trays.
  • Texas asparagus and ramps: Ramps and field asparagus appear at the Saturday SFC Farmers' Market March through April; Olamaie and Dai Due build the seasonal menus around them.
  • Spring onions and snap peas: Snap peas, spring onions and pea shoots from Tecolote and HausBar Farms anchor spring tasting menus at Hestia and Barley Swine through May.

Summer

  • Hill Country peaches: Fredericksburg and Stonewall peaches arrive late May through July; Engel's Orchards and Vogel Orchard sell at SFC and Mueller markets through the summer.
  • Sweet corn and watermelon: Texas sweet corn peaks June through August; watermelon from Pearsall and Knippa run cheap at every Austin farmers' market through Labor Day.
  • Texas tomatoes: Vine-ripe Texas tomatoes peak mid-June through mid-July; the Saturday SFC market has heirloom tomato tastings at the height of season.

Autumn

  • Texas pecans: Texas pecans harvest October through December across the Hill Country; native pecans show at Austin farmers' markets and anchor Thanksgiving pie season.
  • Sweet potatoes and butternut squash: Sweet potatoes and winter squashes appear at SFC and Mueller markets September through November; Dai Due's supper club builds the autumn menus around them.
  • Wild game: Texas deer season runs November to January; Dai Due and the New School of Traditional Cookery feature venison, hog and dove dishes through the autumn menus.

Winter

  • Texas Rio Grande grapefruit: Rio Grande Valley Ruby Red grapefruit peaks December through March; Austin grocers and farmers' markets carry bags of the bright-red flesh through winter.
  • Citrus and Meyer lemons: Backyard Meyer lemons and Hill Country satsumas appear at SFC and Mueller markets December through February; bakers like Sour Duck use them in pastries.
  • Collards and root vegetables: Collards, turnips, beets and cabbages run through the cold months; Olamaie and Barley Swine build winter menus around them with Texas-grown pork.

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