What is in season in Boston. and what to order when the market changes.
Spring
- Soft-shell clams (steamers): Ipswich and Essex steamers peak May to June; deep-fry whole-belly or steam open with melted butter.
- Asparagus: Pioneer Valley asparagus runs early May through June; charred at Oleana or shaved raw at Pammy's.
- Rhubarb: Western Massachusetts rhubarb appears at Copley Square Farmers Market in May and June; into pies, compotes and tarts.
- Shad and shad roe: Connecticut River shad runs late April through May; pan-fried roe with bacon at the city's seafood rooms.
- Maple syrup: Vermont maple sap boils through March and April; the season finishes by mid-April. Flour Bakery's maple sticky buns peak through May.
Summer
- Maine lobster: Lobster season peaks July through October; new-shell July to September is the sweetest. Neptune Oyster and Pauli's roll the hot-buttered lobster roll.
- Cape Cod oysters: Wellfleet flats oysters peak May through September; Duxbury Bay row 34 runs year-round but tastes best summer.
- Massachusetts tomatoes: Pioneer Valley heirloom tomatoes peak August through mid-September; the Brandywine and Cherokee Purple are the picks.
- Striped bass: Cape Cod and Buzzards Bay striped bass run May through October; the whole-roast fish is the seafood-room special.
- Native corn: Verrill Farm and Wilson Farm sweet corn hits markets mid-July through September; eat the day you buy.
Autumn
- Sea scallops: Day-boat New Bedford scallops peak September through December; raw on crudo at Saltie Girl or seared at Row 34.
- Apples: Massachusetts apples ripen mid-September through November; Honey Crisp, Macoun, McIntosh from Bolton and Stow orchards.
- Squash and pumpkin: Hudson Valley butternut, blue Hubbard and Long Island cheese pumpkin land late September; the chef pick is the kabocha.
- Cranberries: South Shore cranberries harvest October to mid-November; Plymouth cranberry bogs are a day-trip food destination.
- Wild mushrooms: Western Massachusetts chanterelles and hen-of-the-woods peak October; the New England forage supplies Oleana and Pammy's kitchens.
Winter
- Bay scallops: Nantucket bay scallops, a New England delicacy, run November through March; eat raw or barely seared, never overcooked.
- Cod and haddock: North Atlantic cod and haddock peak December through March; the fish-and-chips and broiled scrod months.
- Brussels sprouts: Pioneer Valley sprouts on the stalk run November through February; charred at Oleana, fried at Coppa.
- Concord grapes and cider: Massachusetts cider season runs October through January; Carlson Orchards and Tower Hill Botanic Garden are the producers.
- Maine winter oysters: Damariscotta River oysters from Maine peak January through March; cold water, sweet briny finish at Neptune Oyster.
Seasonal in Boston, FAQ
When is the best time to eat in Boston?
Peak food season in Boston is year-round.
What time do people eat in Boston?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Boston?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Boston?
Ask the next local you meet what they would order. Boston rewards trust.