What’s in Season in St. Louis

What is in season in St. Louis, and what to order when the market changes.

Next up in St. Louis

Taste of Soulard

30-31 Jan 2027Soulard restaurants

Spring

Morel mushrooms: Missouri's spring woods yield wild morels in April and May, which appear on menus at foraging-minded kitchens and at farmers markets across the metro.
Asparagus and spring greens: Soulard and the Tower Grove market fill with local asparagus, ramps and tender greens through April and May, the first real produce after winter.
Strawberries: Missouri strawberries arrive in May, sold by the flat at farmers markets and folded into pies, shortcakes and frozen-custard concretes.

Pork steaks: Grilled pork shoulder steaks basted in Maull's barbecue sauce are the signature St. Louis backyard cookout dish, peaking through the summer months.
Sweet corn and tomatoes: Local sweet corn and heirloom tomatoes pile up at the Tower Grove and Soulard markets from July, the heart of the Missouri growing season.
Frozen custard: Summer is concrete season at Ted Drewes and the city's custard stands, when the thick, upside-down shakes draw their longest lines.
Toasted ravioli on patios: Warm evenings bring The Hill's patios to life, where toasted ravioli and chilled Italian wine are the order before a Cardinals game.

Apples and pawpaws: Missouri orchards bring apples to market in autumn, alongside the native pawpaw, a custardy wild fruit that turns up at foraging-driven kitchens.
Schlafly Pumpkin Ale: Autumn marks the return of Schlafly's seasonal Pumpkin Ale, one of the city's most anticipated craft releases and a beer-garden staple.
Gooey butter cake: The dense local cake is a year-round bakery staple, but autumn holidays push gooey butter cake to the front of cases across the city.

The slinger: Cold late nights are slinger weather, when diners and Fleur STL pile eggs, hash browns, a burger patty, chili and cheese into one warming plate.
Bosnian comfort food: Winter is the season for Bevo Mill's hearty Bosnian cooking, from grilled cevapi to layered burek and slow-cooked stews that warm the south side.
Italian holiday baking: The Hill's bakeries and salumerias hit their stride before the holidays, with cookies by the pound, panettone and cured meats for the table.