What is in season in New York City. and what to order when the market changes.
Spring
- Ramps: Wild leeks from the Catskills hit Greenmarket stalls late April through May; pickled, grilled, in pasta.
- Asparagus: Hudson Valley green and purple asparagus runs late April to early June; charred or shaved raw into salads.
- Fiddleheads: Ostrich fern fiddleheads land at Union Square Greenmarket for two weeks in May; blanch before sauteing.
- Rhubarb: Hudson Valley rhubarb sets up the late-spring pastry counter in pies and compotes through June.
- Shad roe: Hudson River American shad runs late March to early May; pan-fried roe with bacon is the seasonal plate.
Summer
- Long Island corn: Silver Queen sweet corn off the North Fork hits markets early July; eat the day you buy.
- Heirloom tomatoes: Hudson Valley and Jersey tomatoes peak August through mid-September; the Brandywine and Cherokee Purple are the picks.
- Stone fruit: Locust Grove peaches and plums run July to September from Red Jacket Orchards and Frog Hollow.
- Blue claw crabs: Long Island Sound blue crabs run June through August; steam with Old Bay or boil with vinegar.
- Sungold cherry tomatoes: August sungolds from Eckerton Hill at Union Square Greenmarket are the chef-shopping cult buy.
Autumn
- Hudson Valley apples: Honeycrisp, Macoun, Empire and heirloom Newtown Pippins land mid-September through November in Greenmarket bins.
- Concord grapes: Concord grapes from the Finger Lakes run September; into jam, jelly and a dark autumn juice.
- Pumpkin and butternut squash: Hudson Valley pumpkin and butternut land late September; the chef-shopping squash is the Long Island cheese pumpkin.
- Wild mushrooms: Catskills chanterelles, porcini and hen-of-the-woods peak October; the chef supply runs through Smallhold and Bulich Mushroom Co.
- Cider doughnuts: Pick-your-own farms an hour north sell hot cider doughnuts through October at Stone Ridge Orchards and Apple Hill Farm.
Winter
- Bay scallops: Peconic Bay scallops, a Long Island delicacy, run November through March; eat raw or barely seared.
- Brussels sprouts: Hudson Valley sprouts on the stalk run November through February; charred in the oven with bacon and balsamic.
- Wild striped bass: Hudson and Long Island Sound striped bass runs November to early winter; the season's best whole-fish roast.
- Citrus from Florida: Citrus is the produce winter exception: blood oranges and Cara Cara navels arrive January at Whole Foods and the Greenmarket.
- Cabbage and root vegetables: January and February Greenmarket pivots to storage crops: cabbages, turnips, parsnips, carrots, kohlrabi from Hudson Valley root cellars.