What is in season in Oklahoma City. and what to order when the market changes.
Spring
- Morel mushrooms: Eastern Oklahoma's Cross Timbers region produces morel mushrooms from late March through May, foraged from river bottomland forests. Nonesuch and Cheever's Cafe feature them on spring tasting menus and bistro specials; they also appear at the Downtown OKC Farmers Market at Scissortail Park.
- Scissortail Park farmers market opening: The Downtown OKC Farmers Market reopens at Scissortail Park in April with the first spring produce of the season: spring onions, radishes, lettuces, and Oklahoma strawberries from the Ozark foothills. The market runs Saturdays and has become a social anchor for the Midtown dining community.
- Oklahoma asparagus: Wild asparagus grows in the creek bottoms and fence rows of central and western Oklahoma, harvested by foragers from April into May. Cultivated asparagus from local market farms appears at the Scissortail market at the same time; Cheever's Cafe uses it on spring brunch specials.
- Spring peas and greens: Oklahoma's spring arrives early, and by April the farmers market at Scissortail carries fresh peas, spinach, arugula, and mixed greens from farms within 100 miles. Nonesuch incorporates fresh-picked spring greens into the tasting menu rotation when the season starts.
Summer
- Oklahoma peaches: Peaches from the Wichita Mountains and eastern Oklahoma orchards appear at roadside stands and the Scissortail market from late June through August. The Pawnee Bill's Orchard in Pawnee is one of the best-known sources; Cheever's Cafe uses them in summer dessert specials.
- Watermelon from Rush Springs: Rush Springs, Oklahoma bills itself as the Watermelon Capital of the World and the annual Watermelon Festival in August draws visitors from across the state. Rush Springs watermelons are sold at stands along I-44 and at Oklahoma City farmers markets throughout July and August.
- Heirloom tomatoes: Oklahoma's intense summer heat produces richly flavoured heirloom tomatoes from July through September. Cherokee Purple, Mortgage Lifter, and Brandywine varieties appear at the Scissortail market and at the H&H Farmers Market; Paseo Grill features them in seasonal preparations.
- Oklahoma sweet corn: Sweet corn from central Oklahoma farms peaks in July and early August and is sold roadside and at farmers markets by the dozen ears. Grand House Asian Bistro and Vietnamese restaurants in the Asian District feature fresh corn in summer specials.
Autumn
- Oklahoma State Fair food: The Oklahoma State Fair at the Fairgrounds in northeast OKC runs for 11 days in mid-September and is one of the largest state fairs in the US. The food culture is its own institution: Fletcher's-style corn dogs, Indian tacos (fry bread with taco toppings, an Indigenous tradition), deep-fried novelties, and funnel cakes define the annual ritual.
- Eastern Oklahoma pecans: The native pecan is the state tree of Oklahoma, and eastern Oklahoma's river bottomlands produce one of the country's largest pecan harvests from October through December. Native pecans are smaller and more intensely flavoured than improved varieties; they appear at the Scissortail market and in pastry work at Cheever's Cafe and Nonesuch.
- Quail season opening: Oklahoma's quail season opens in mid-November, and upland bird hunting is a significant part of the state's food culture. Wild quail from the western Oklahoma plains appears on Nonesuch's autumn tasting menu as one of the few game meats sourced directly from the state and region.
- Apple cider from the Ozarks: Eastern Oklahoma's Ozark fringe produces tart apples harvested in October, and fresh-pressed cider from orchards near Tahlequah and Sallisaw appears at the Scissortail market in fall. Nonesuch uses fermented Oklahoma cider in its beverage pairings during the autumn menu.
Winter
- Indian taco tradition: The Indian taco, fry bread topped with seasoned beef, beans, cheese, lettuce, and tomato, is an Indigenous food tradition with deep roots in Oklahoma's Cherokee, Choctaw, and Creek nations. It appears year-round at powwows and tribal events, but winter gatherings and the holiday season see the highest concentration of traditional preparations across the Native community in OKC.
- Winter citrus from Texas: Oklahoma City's proximity to the Rio Grande Valley means Texas Ruby Red grapefruit and navel oranges arrive at the Asian District grocery stores and the H&H Farmers Market from December through February. These are the freshest citrus available in the region and are used in winter cocktails at The Jones Assembly and brunch plates at Kitchen No. 324.
- Oklahoma tamale tradition: A distinct Oklahoma tamale tradition exists alongside the more common Tex-Mex version, with Indigenous and Mexican-American families making pork and venison tamales in December. The Asian District Mexican grocery stores stock fresh masa from November through January, and home cooks sell tamales through community markets around the holidays.
- Pho and Vietnamese winter warmers: The Asian District Vietnamese restaurants on N Classen Boulevard are at their busiest in winter, when pho and bun bo Hue become the go-to comfort food for the entire city. The corridor between NW 23rd and NW 39th runs warm-kitchen steam year-round, but winter queues at the best pho shops stretch onto the sidewalk.