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

Spring

  • Wisconsin morels: Sourced through Green City Market and West Loop kitchens in April and May.
  • Asparagus: Local-grown asparagus at the Sunday markets through May and early June.
  • Lake perch: First fresh runs from the Great Lakes through April. Friday-fish-fry tavern menus rotate to fresh.
  • Rhubarb: Pies and compotes appear at Spinning J and Lula Cafe through May and June.
  • Ramp greens: Foraged Illinois ramps land at West Loop tasting menus and Green City Market in April.

Summer

  • Sweet corn: Mick Klug Farm Michigan corn at Green City Market from late July.
  • Michigan stone fruit: Peaches and plums hauled from Klug Farm in Berrien County peak in July and August.
  • Elote in a cup: Pilsen and Little Village paleterias and pushcarts run from June through September.
  • Heirloom tomatoes: Saturday Green City Market peaks Klug Farm and Mick Klug in August.
  • Patio season: Lula Cafe garden, Hopleaf back room, Big Star patio: May through October.

Autumn

  • Apple-cider doughnuts: Lost Larson and Long Grove Confectionery run cider doughnuts from late September.
  • Concord grapes: Concord grape pies at Spinning J each October.
  • Bourbon County Stout Day: Goose Island releases the year's Bourbon County Stout the day after Thanksgiving (Black Friday).
  • Pumpkin: Illinois grows 80 percent of America's processing pumpkins; whole pies appear at every bakery in October.
  • Wild mushrooms: Wisconsin chanterelles and hen of the woods at the late-September markets.

Winter

  • Oysters: Shaw's Crab House and The Publican peak oyster service from November through February.
  • Paczki: Polish-style filled doughnuts at Weber's Bakery, Bobak's and every Avondale Polish counter on Fat Tuesday.
  • Hot pot: Chinatown hot pot rooms peak in January and February with Sichuan and Hakka style broths.
  • Beef-on-jus winter sandwiches: Mr. Beef and Al's Beef heat up January traffic with hot-pepper-and-cold-weather warming sandwiches.
  • Wisconsin cheese boards: Big Cheese Day at Pastoral and Bistronomic; aged Wisconsin Sharp cheddar and Pleasant Ridge Reserve.

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