What is in season in Nashville. and what to order when the market changes.
Spring
- Tennessee strawberries: Local strawberries hit Nashville farmers markets late April through May. Berries from Portland, Tennessee growers are the standard.
- Spring greens and ramps: Wild ramps from East Tennessee hills arrive in late March. Spring greens and asparagus dominate menus at Husk and Audrey through April and May.
- Soft-shell crab: Gulf soft-shell crab season runs April through July; Henrietta Red puts them on the menu when available, fried or in sandwiches.
Summer
- Tennessee tomatoes: July through September is peak Tennessee tomato. Tomato Art Fest in early August celebrates the harvest; farmers markets run sliced tastings.
- Sweet corn: Tennessee sweet corn arrives mid-July and runs through August. Lockeland Table and Folk both build summer menus around corn.
- Stone fruit: Tennessee peaches start in early July; the late-season Cresthaven and O'Henry varieties run through September at every farmers market.
Autumn
- Persimmons: Native American persimmons drop in late September to early October. Persimmon pudding is the traditional Tennessee preparation, occasional menu item.
- Pawpaws: The pawpaw, North America's largest native fruit, ripens in September. Limited supply; check the Nashville Farmers Market for a quick window.
- Apples and cider: Apple orchards in middle Tennessee bring crisp varieties to markets September through November. Cider donuts at Loveless mark the season.
Winter
- Country ham season: Country ham producers release the year's aged hams from October through December. Loveless and Husk source heavily from Edwards (Virginia) and Newsom's (Kentucky).
- Collard greens: Winter cooking greens (collards, turnip greens, mustard greens) anchor meat-and-three menus November through February at Arnold's and Monell's.
- Tennessee whiskey and warming drinks: Hot toddies with Tennessee whiskey peak in winter. Bourbon-driven cocktails dominate menus at Patterson House and Bastion's bar through December.