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.

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