What’s in Season in Salt Lake City

What is in season in Salt Lake City, and what to order when the market changes.

Spring

Utah asparagus: Wasatch-front asparagus comes up May into early June at the Downtown Farmers Market at Pioneer Park.
Spring lamb: Utah ranchers bring spring lamb to the market through April and May, used on Greek menus around Easter.
Morel mushrooms: Wasatch foragers bring morels to the market in May; Pago and HSL feature them on tasting menus seasonally.

Brigham City cherries: Pacific Garden orchards in Brigham City ship cherries late June into early July, available at the Downtown Farmers Market.
Hatch chiles: Imported Hatch chiles from New Mexico arrive late August through September, fire-roasted at Caputo's and Red Iguana.
Utah peaches: Pacific Garden Brigham City orchard peaches run August through September at every farmers market.
Sweet corn and tomatoes: Wasatch-front sweet corn and tomatoes peak July through September at Pioneer Park's Saturday market.

Utah apples: Wasatch and Cache Valley apple orchards run pressing through October at the Downtown Farmers Market.
Fall squash and pumpkins: Butternut, kabocha, delicata squash arrive September through Thanksgiving across Utah's farms.
Wild game: Wasatch elk and deer season runs October into November, with game on Utah fine-dining menus through autumn.

Utah root vegetables: Cellared carrots, parsnips, beets and turnips stretch from December through March at indoor farmers markets.
Ski-season fondue: Wasatch resort dining peaks with Swiss-fondue evenings at Snowbird and Park City lodges from November to April.
Citrus shipments: California citrus arrives in volume November through March, used at downtown cocktail bars including Water Witch and Bar X.