What’s in Season in Madison

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

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Spring

Wisconsin asparagus: Wisconsin-grown green asparagus runs at the Dane County Farmers' Market on Capitol Square from late April through early June, with peak supply at the Saturday market each week.
Morel mushrooms: Wild morels appear at the Dane County Farmers' Market and on Tory Miller's L'Etoile menu from late April through May, sourced from foragers across the Driftless and southern Wisconsin.
Maple syrup: Wisconsin's maple syrup season runs March and April; small Dane County sugarbushes supply Madison farmers markets with fresh syrup that fills late-spring brunch menus across Mickies Dairy Bar and Marigold Kitchen.

Door County cherries: Sweet and tart cherries from Door County, three hours north, peak in early to mid-July at the Dane County Farmers' Market, with pies at Greenbush Bakery and Madison Sourdough.
Wisconsin sweet corn: Wisconsin sweet corn from local farms peaks late July through August, sold by the dozen at the Capitol Square farmers market every Saturday and folded into menus at Heritage Tavern and Graze.
Lake Mendota perch: Lake Mendota and Lake Monona yellow perch run May through October and appear on Friday fish fries at Tornado Steakhouse and Coopers Tavern, along with cod and walleye.

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Wisconsin apples: Wisconsin apples from orchards in surrounding Dane County peak September and October, sold at the Dane County Farmers' Market and folded into the brunch menus at Lazy Jane's and Marigold Kitchen.
Cranberries: Wisconsin grows about 60 percent of the US cranberry crop. October harvest fills the Dane County Farmers' Market and Willy Street Co-op; cranberry-glazed pork and cranberry cocktails appear on supper club menus through Thanksgiving.
Pumpkin and squash: Wisconsin pumpkin and winter squash arrive at the Capitol Square farmers market in October, with pumpkin pies at Greenbush Bakery, squash soups at Heritage Tavern and roasted-squash plates at Cento.

Wisconsin cheese curds: Fresh squeaky Wisconsin cheese curds, made daily by Cedar Grove and Henning's, run year-round but peak as the canonical Friday fish fry side and supper club bar snack at Tornado Steakhouse and The Old Fashioned.
Friday fish fry: Friday fish fry runs year-round but peaks in winter when Lent observance starts; Tornado Steakhouse, Coopers Tavern and The Old Fashioned all serve perch and cod fries weekly through the season.
Brandy Old Fashioned and supper club season: Wisconsin supper club season peaks November through March, with Tornado Steakhouse and Genna's Lounge serving the brandy Old Fashioned and relish-tray ritual nightly across the city.