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.
Seasonal in New York City, FAQ
When is the best time to eat in New York City?
Peak food season in New York City is year-round.
What time do people eat in New York City?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in New York City?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in New York City?
Ask the next local you meet what they would order. New York City rewards trust.