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

Spring

  • Strawberries and asparagus: Upstate strawberries from Greer and Pickens come into TD Saturday Market by mid-April. Asparagus follows a few weeks later.
  • Soft-shell crab: May to early June. The South Carolina coast ships up to Upstate kitchens for a short window: Halls Chophouse and Larkin's tend to run a feature plate.

Summer

  • Gaffney peaches: South Carolina grows more peaches than Georgia. The Gaffney Peachoid water tower sits an hour northeast; orchards peak late June through early August. Peach cobbler shows up on most Southern menus.
  • Boiled peanuts: Roadside stands run Memorial Day through Labor Day. Green peanuts boiled in salty brine, sold by the bag.

Autumn

  • Country ham and sweet potatoes: Country ham and sweet potatoes carry through Thanksgiving and beyond. Cured ham from the Appalachian foothills shows up on biscuit menus from October.
  • Apples from the foothills: Hendersonville (a forty-minute drive north into North Carolina) is the apple basket; orchards ship to Greenville markets through October.

Winter

  • Oyster roasts: December through February: backyard oyster roasts are a Lowcountry tradition that travels Upstate via friends-of-friends. Restaurants run oyster specials when the cold snap hits.
  • Collards and hoppin' John: Collards stew slow through winter. New Year's Day is hoppin' John (black-eyed peas and rice) plus collards for the year ahead. OJ's Diner is the Pendleton-Street touchstone.

Book food experiences in Greenville

Greenville: 2-Hour Cocktail Tour

Guided tour2 hours4.0 from 1 reviewsfrom $109

Discover Greenville’s new generation of cocktail creators, taking their craft to the next level. Take a 2-hour guided tour to sample specialty cocktails and inventive ...

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