What is in season in Minneapolis. and what to order when the market changes.
Spring
- Minnesota maple syrup: Minnesota maple sap runs February through April; the season tails into May. Maple producers in southern Minnesota stock the Minneapolis Farmers Market through spring.
- Asparagus and ramps: Minnesota asparagus runs late April through early June; wild ramps from the Driftless region appear briefly in May at the Mill City Farmers Market. Owamni and Spoon and Stable use both.
- Spring greens and radishes: Cold-frame spring greens, radishes and pea shoots hit Minneapolis Farmers Market and Mill City Farmers Market from April; Bachelor Farmer and Tilia build the spring tasting menus around them.
- Morel mushrooms: Wild morels peak May through early June; foragers supply the Minneapolis Farmers Market and a handful of restaurants directly. Spoon and Stable runs them as a special when available.
Summer
- Minnesota sweet corn: Minnesota sweet corn peaks July through September; the Northstar of the season. Birchwood Cafe and Hai Hai run it through chowders, salads and grilled-corn plates.
- Wild rice: Manoomin (Minnesota wild rice) is harvested late August through September by Ojibwe communities canoeing the shallow lakes. The state grain anchors Owamni and Sioux Chef menus.
- Walleye: Minnesota walleye (the state fish) peaks May through September; the most-sought game fish in the state. Lakeside restaurants run pan-fried walleye with lemon butter through summer.
- Minnesota Honeycrisp peaches and berries: Minnesota strawberries peak in June; raspberries July through August; blueberries late June through August. The Minneapolis and Mill City farmers markets stock all three at peak.
- Tomatoes and stone fruit: Heirloom tomatoes hit Minneapolis Farmers Market and Mill City Farmers Market mid-July through September; Wisconsin and southern Minnesota peaches arrive late July through early September.
Autumn
- Honeycrisp and Minnesota apples: Minnesota Honeycrisp apples peak late September; Haralson and SweeTango run through October at the Minneapolis Farmers Market and U-pick orchards within an hour of the city.
- Wild rice harvest finale: Manoomin wild rice harvest tails into early October; the new-crop rice anchors fall menus at Owamni and Cafe Cerés through October and November.
- Squash and pumpkins: Butternut, kabocha and acorn squash hit Minneapolis Farmers Market in October; restaurants like Tilia and Hai Hai build seasonal menus around the cool-weather pickups.
- Lake fish at peak (smoked whitefish): Lake Superior whitefish, herring and trout are smoked through autumn; Ingebretsen's Scandinavian Foods on East Lake Street is the canonical place to buy them.
Winter
- Lutefisk and Scandinavian winter: Lutefisk dinners run October through February in Minneapolis Lutheran churches and Scandinavian restaurants; Norway House and Ingebretsen's serve the canonical Christmas-season plate.
- Stored apples and root vegetables: Cold-cellar Minnesota apples (Honeycrisp, Haralson) and root vegetables (carrots, beets, parsnips) anchor Minneapolis Farmers Market and restaurant menus November through March.
- Tot hotdishes and comfort cooking: Tater-tot hotdish, the canonical Minnesota winter casserole, peaks at supper clubs and home tables November through February. Find an updated version at Tilia and Saint Dinette across the river.
- Hot drinks and glogg: Swedish glogg (mulled spiced wine) is the December staple at Fika at the American Swedish Institute and at Norway House; the canonical winter visitor drink in Minneapolis.
Seasonal in Minneapolis, FAQ
When is the best time to eat in Minneapolis?
Peak food season in Minneapolis is year-round.
What time do people eat in Minneapolis?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Minneapolis?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Minneapolis?
Ask the next local you meet what they would order. Minneapolis rewards trust.