Charlotte: Fun Chocolate Making Class With a Local Chef
Create handcrafted chocolate treats from scratch in a fun, beginner-friendly cooking class. Learn essential chocolate-making techniques, decorate your creations and en...
What is in season in Charlotte. and what to order when the market changes.
Spring
- Strawberries: North Carolina strawberries come into season in April-May at the Charlotte Regional Farmers Market and the South End Farmers Market at Atherton Mill.
- Soft-shell crabs: Soft-shell crab season runs from late April through June along the Carolina coast and arrives on Charlotte fine-dining menus including Fin and Fino and Stagioni each year.
- Asparagus and ramps: Western North Carolina ramps and asparagus arrive at the Charlotte Regional Farmers Market through April and May, appearing on seasonal menus at Counter- and Rada.
Summer
- Peaches: Carolina peaches from McLeod Farms and the SC Sandhills hit Charlotte farmers markets June through August, the canonical Carolina summer fruit.
- Tomatoes: Carolina heirloom tomatoes peak July to September, central to BLT and pimento cheese sandwich season at counters and restaurants citywide.
- Watermelon: North Carolina-grown watermelon shows up in farmers markets July through August, often served with feta on summer restaurant menus around Charlotte.
Autumn
- Sweet potatoes: North Carolina is the top US sweet-potato producer; the autumn harvest hits Charlotte tables October through December, central to side dishes at Mert's Heart and Soul and beyond.
- Muscadine grapes: Muscadine grapes from North Carolina vineyards arrive in September and October, served as table fruit and in seasonal cocktails and wines at Charlotte bars.
- Apples: Western North Carolina apples arrive at the Charlotte Regional Farmers Market from September through November, often baked into pies and cobblers at Southern kitchens.
Winter
- Collard greens: Collard greens peak in the cold months and anchor the Southern soul-food side at Mert's Heart and Soul, Sweet Lew's BBQ and Haberdish through January and February.
- Country ham: Cold-cured country ham from western North Carolina hits Charlotte tables November through February, often served with biscuits and red-eye gravy at brunch counters.
- Oysters: North Carolina oysters from Stump Sound and the Outer Banks peak November through March, served raw at Fin and Fino and on roasted seafood plates citywide.
Book food experiences in Charlotte
Charlotte: Colorful Bowl Cooking Class With a Local Chef
Turn healthy eating into something genuinely exciting in this interactive grain bowl cooking class in Charlotte.
Charlotte: Markets, Museums, and Parks 2-Hour Segway Tour
Tour the lively city of Charlotte on a fun and pioneering Segway. The ideal way to explore North Carolina’s “Queen City,” the 2-hour guided tour will give you a compre...