What’s in season in our region What’s Available

Find out what fruits, vegetables, and farm products are available throughout the year.

This easy to use resource serves as a guide to fruit and vegetable seasonality in our region making it easier for you to understand when produce is at its peak and available. In the process, we hope to foster a deeper understanding and appreciation for what each season has to offer. And of course, the best way to stay up-to-date on what’s in season is by regularly visiting your local market!

Artwork by Aly Miller.

Learn more at FoodPrint.org(this link opens in new window)

This page is an educational resource on seasonal availability, not an indicator of market product availability.

Spring

The much-anticipated spring season signals a vibrant reawakening for our markets and farmers. As the chill of winter recedes, markets begin to come alive with overwintered greens such as broccoli rabe and spinach plus plenty of radishes, spring alliums, asparagus, and rhubarb. And don’t forget to pick up potted herbs and veggie starts for your gardens!

  • Strawberries

    Strawberries are bright red, heart-shaped berries studded in tiny yellow seeds and topped with a cap of green leaves. They're juicy and fragrant and range from tart to exceptionally sweet and candy-like.

  • Sugar Snap Pea

    Sugar snap peas have bright green, plump pods with thick, crunchy walls filled with miniature green peas. They're sweet, juicy, and have that telltale snap to them when you bite in- just remove the fibrous stem and enjoy!

  • Tulips

    Tulips are the quintessential spring flower! Grown from bulbs, tulips have cup-shaped blooms that come in a wide range of colors from deliate pinks to fiery reds and oranges to white and even black.

  • Ramps

    Ramps, or wild leeks, have broad, green leaves stemming out from a white bulb that fattens up as the weather gets warmer. They have pungent, garlicky flavor that mellows when cooked.

  • Rhubarb

    Rhubarb is a vibrant, celery-like stalk that range from light green to a deep, ruby red pink. Their flavor is exceptionally tart and sour. Careful of the leaves as they're toxic!

  • Potatoes

    Potatoes of are starchy, tuberous vegetables that can be found in many colors, shapes, and sizes. There are three main varieties: waxy (low starch, firm, and sweet), starchy (low moisture, smooth, and mild), and all-purpose (moderate starch, thin skin, and versatile).

  • Morel

    A rare, wild mushroom that can only be foraged a few weeks out of the year, morels have a distinctive cone-shaped, honeycomb-like cap with a hollow stem. They have a meaty texture and a savory, woodsy, and nutty flavor prized by chefs.

  • Curly Kale

    Curly kale is perhaps the most common kale variety. A member of the brassica family, it's a hearty green with deeply ruffled leaves and peppery, somewhat bitter flavor that sweetens in the colder months.

  • Eggs

    Chicken, duck, quail, turkey, and even ostrich eggs can be found at the Greenmarket. Chicken, of course, are the most common. Did you know? The color of the egg is determined by the breed of chicken! Find brown, white, and even shades of blues and green eggs

  • Breakfast Radish

    Breakfast radishes have slender, oblong pink roots with a white tip. They have a mild, peppery flavor with a tender, crisp crunch. You can eat the greens, too!

  • Broccoli Rabe

    Broccoli rabe, also known as rapini, is an Italian leafy green with edible stems and small, broccoli-like buds. Typically quite bitter, in the spring, overwintered broccoli rabe is extra sweet and hearty.

  • Carrots

    Crunchy, colorful, and sweet, carrots are a root vegetable that can be found at Greenmarket year-round. In the warmer months, find them freshly harvested by the bunch along with their greens. In colder times, they're kept in cold storage and sold by the pound.

  • Asparagus

    Asparagus are slender spear-like stalks with tightly closed, pointed tips. Their color is typically light green though you can find dark purple and even white asparagus, too! They have a grassy, slightly sweet flavor.

  • Beet – Red

    Beets are edible roots with dusty purple skin and vibrant, crimson flesh that will dye everything, from fingers to cutting boards, red. Their flavor is earthy, mineraly, and sweet (especially when roasted).

Summer

The summer season is a time of immense bounty in the Northeast. Markets overflow with an incredible array of fresh, local produce including but certainly not limited to sun-ripened tomatoes, juicy berries and succulent stone fruits, to all manner of peppers, melons, sweet corn, fresh herbs, and so much more.

  • Strawberries

    Strawberries are bright red, heart-shaped berries studded in tiny yellow seeds and topped with a cap of green leaves. They're juicy and fragrant and range from tart to exceptionally sweet and candy-like.

  • Watermelon

    Watermelons are rotund fruits with hard, green rinds with red, yellow, or orange flesh. From personal to crowd-sized, seeded to unseeded, they're sweet, juicy, crispy, and refreshing.

  • Zephyr squash

    A distinct variety of summer squash, zephyrs have buttery, light yellow skin with a pale green blossom end. They're creamy, sweet, and nutty- as delicious as they are beautiful!

  • Peaches

    The queen of stone fruit, peaches have a fuzzy, orange exterior with juicy, sweet flesh and a telltale pit at their center. Yellow and white varieties abound in the summer. Both are fragrant, sweet, and juicy.

  • Marigold

    There are several varieties of marigolds but the most common cut-flower variety has dense heads of bright, bold, ruffled orange petals. A cheerful flower, marigolds are popular for Diwali and Día de los Muertos celebrations.

  • Corn

    Shuck the green corn husks back to reveal rows of plump kernels that can range from golden yellow, bright white, to the bicolor combo of them both. Sweet corn is just that: sweet sweet sweet!

  • Curly Kale

    Curly kale is perhaps the most common kale variety. A member of the brassica family, it's a hearty green with deeply ruffled leaves and peppery, somewhat bitter flavor that sweetens in the colder months.

  • Eggplant

    Graffitti eggplants, one of many eggplant varieties at the Greenmarket, have a glossy sheen with striking streaks of purple and white. The flesh is creamy and succulent when cooked and tends to be less bitter than other eggplant varieties.

  • Carrots

    Crunchy, colorful, and sweet, carrots are a root vegetable that can be found at Greenmarket year-round. In the warmer months, find them freshly harvested by the bunch along with their greens. In colder times, they're kept in cold storage and sold by the pound.

  • Cherry

    Cherries are the smallest of the stone fruit. Their glossy skin ranges from a deep, dark red to bright crimson and sometimes even yellow. Their flavors range widely as well from sweet to tart and everywhere in between.

  • Basil

    You'll smell basil before you see it! The luscious green bunches fill the air with their distinct herbacious, anise, clove-like scent. There are several varieties, each with their own unique flavor profile.

  • Beefsteak Tomato

    Beefsteaks are the classic "slicing" tomato. Bright red, plump, and round, these tomatoes are juicy, meaty (some might say beefy!), and boast big tomato flavor.

  • Beet – Red

    Beets are edible roots with dusty purple skin and vibrant, crimson flesh that will dye everything, from fingers to cutting boards, red. Their flavor is earthy, mineraly, and sweet (especially when roasted).

  • Blueberries

    It's in the name: these berries are blue as can be! There are many varieties, some electrifyingly tart, some dizzingly sweet, and others more mellow and subdued.

Fall

The fall is the harvest season and a time of both abundance and seasonal change. As the days shorten and nights get colder, markets slowly transition from hot weather-loving fruits and vegetables to a bounty of winter squash, root vegetables, leafy greens, apples, grapes, and more.

  • Apples

    Apples are a tree fruit native to the region. In fact, New York State is the second largest producer of apples in the country as evidenced by the hundreds of apple varieties at the Greenmarket. Fall is the peak harvest time but, thanks to state of the art storage techniques, apples are available year round.

  • Strawberries

    Strawberries are bright red, heart-shaped berries studded in tiny yellow seeds and topped with a cap of green leaves. They're juicy and fragrant and range from tart to exceptionally sweet and candy-like.

  • Sunchoke

    Sunchokes, or Jerusalem artichokes, are the tubers for a type of sunflower that is native to North America. With their knobby appearance, they're often mistaken for ginger. They have the taste and texture of a water chestnut and, when cooked, becomes nutty and tender.

  • Watermelon Radishes

    Much like a watermelon, a watermelon radish is light green on the outside and vibrant pink on the inside. They're crisp with a mild, peppery, and slightly sweet flavor.

  • Rutabaga

    Rutabagas are root vegetables that are a cross between a turnip and cabbage. The skin is two-toned with purple and yellowish-brown. When cooked, they're rich, buttery, and creamy.

  • Seckel Pear

    Seckel pears are olive green, miniature, teardrop-shaped pears with a red, brassy blush. Also called sugar pears, these are among the sweetest of all the pear varieties.

  • Potatoes

    Potatoes of are starchy, tuberous vegetables that can be found in many colors, shapes, and sizes. There are three main varieties: waxy (low starch, firm, and sweet), starchy (low moisture, smooth, and mild), and all-purpose (moderate starch, thin skin, and versatile).

  • Granny Smith Apple

    Granny Smiths are a firm, dense apples with vibrant, green skin and bright, white flesh. They pack a sour punch and make for a superb baking and eating apple.

  • Grapes Concord

    Concords are blueish-black seeded grapes often coated in a powdery bloom and found in tapered, loose clusters. With “true grape flavor,” they’re sweet, musky, and tangy.

  • Kabocha Winter Squash

    Kabocha squash have a round, flattened shape and a hard, textured rind that allows it to store well in winter. Find dark green, pale, blueish-gray, or a bright, red-orange varieties. Their vibrant yellow orange flesh is, once cooked, creamy, sweet, and decadent with notes of chestnuts and sweet potato.

  • Marigold

    There are several varieties of marigolds but the most common cut-flower variety has dense heads of bright, bold, ruffled orange petals. A cheerful flower, marigolds are popular for Diwali and Día de los Muertos celebrations.

  • Curly Kale

    Curly kale is perhaps the most common kale variety. A member of the brassica family, it's a hearty green with deeply ruffled leaves and peppery, somewhat bitter flavor that sweetens in the colder months.

  • Delicata Squash

    Delicatas are oblong, yellow squashes with stripes of green or orange and thin, edible skin. They’re sweet, nutty, and taste like a cross between a butternut and sweet potato. Don't forget to roast the seeds!

  • Breakfast Radish

    Breakfast radishes have slender, oblong pink roots with a white tip. They have a mild, peppery flavor with a tender, crisp crunch. You can eat the greens, too!

  • Broccoli

    Broccoli looks like miniature trees with branching florets that grow in tight clusters. Both purple and green varieties are earthy, grassy, and mildly bitter with a subtle sweetness enhanced by cooking.

  • Broccoli Rabe

    Broccoli rabe, also known as rapini, is an Italian leafy green with edible stems and small, broccoli-like buds. Typically quite bitter, in the spring, overwintered broccoli rabe is extra sweet and hearty.

  • Brussels Sprouts

    Brussels sprouts look like miniature cabbages and taste like them, too! Find them in purple or green and loose or on the stalk.

  • Carrots

    Crunchy, colorful, and sweet, carrots are a root vegetable that can be found at Greenmarket year-round. In the warmer months, find them freshly harvested by the bunch along with their greens. In colder times, they're kept in cold storage and sold by the pound.

  • Cauliflower

    Cauliflowers are cruciferous vegetables with a large head of tightly clustered, immature flower buds called the “curd.” They come in white, purple, orange, and green and have a mild, earthy, slightly sweet flavor.

  • Beet – Red

    Beets are edible roots with dusty purple skin and vibrant, crimson flesh that will dye everything, from fingers to cutting boards, red. Their flavor is earthy, mineraly, and sweet (especially when roasted).

Winter

While winter offers a period of rest for many farmers’ fields, our markets remain abundantly stocked with storage crops such as winter squash, potatoes, apples, beets, onions, and carrots. Experiment with unique root vegetables like celeriac and sunchokes and satisfy your need for something fresh with greenhouse grown baby greens.

  • Sunchoke

    Sunchokes, or Jerusalem artichokes, are the tubers for a type of sunflower that is native to North America. With their knobby appearance, they're often mistaken for ginger. They have the taste and texture of a water chestnut and, when cooked, becomes nutty and tender.

  • Watermelon Radishes

    Much like a watermelon, a watermelon radish is light green on the outside and vibrant pink on the inside. They're crisp with a mild, peppery, and slightly sweet flavor.

  • Rutabaga

    Rutabagas are root vegetables that are a cross between a turnip and cabbage. The skin is two-toned with purple and yellowish-brown. When cooked, they're rich, buttery, and creamy.

  • Poinsetta

    Poinsettias are a species of flowering shrub with colorful foilage that make them a popular as Christmas decor. Their leaves, which often are mistaken for flowers, come in crimson red, light green, cream, and various shades of pink. They're said to symbolize hope and good fortune.

  • Potatoes

    Potatoes of are starchy, tuberous vegetables that can be found in many colors, shapes, and sizes. There are three main varieties: waxy (low starch, firm, and sweet), starchy (low moisture, smooth, and mild), and all-purpose (moderate starch, thin skin, and versatile).

  • Kabocha Winter Squash

    Kabocha squash have a round, flattened shape and a hard, textured rind that allows it to store well in winter. Find dark green, pale, blueish-gray, or a bright, red-orange varieties. Their vibrant yellow orange flesh is, once cooked, creamy, sweet, and decadent with notes of chestnuts and sweet potato.

  • Eggs

    Chicken, duck, quail, turkey, and even ostrich eggs can be found at the Greenmarket. Chicken, of course, are the most common. Did you know? The color of the egg is determined by the breed of chicken! Find brown, white, and even shades of blues and green eggs

  • Carrots

    Crunchy, colorful, and sweet, carrots are a root vegetable that can be found at Greenmarket year-round. In the warmer months, find them freshly harvested by the bunch along with their greens. In colder times, they're kept in cold storage and sold by the pound.

  • Beet – Red

    Beets are edible roots with dusty purple skin and vibrant, crimson flesh that will dye everything, from fingers to cutting boards, red. Their flavor is earthy, mineraly, and sweet (especially when roasted).

Year Round

No matter the time of year, you can always count on our farmers and producers to keep your fridge, freezer, and pantry stocked with eggs, sustainably-raised meat, locally caught fish, dairy products, maple syrup, honey, and preserves!

  • Maple Syrup

    Maple syrup is a sweet syrup made from the sap of the sugar maple tree. The trees are tapped in the early spring and the sap is boiled down into a concentrated syrup ranging from a light golden color to dark brown. It takes 45 gallons of sap to make 1 gallon of maple syrup!

  • Fish – Black Sea Bass

    Black sea bass is a beautiful fish with silvery, blueish-black skin and firm, white flesh. It's mild, delicate, and sweet and not at all "fishy" in flavor.

  • Carrots

    Crunchy, colorful, and sweet, carrots are a root vegetable that can be found at Greenmarket year-round. In the warmer months, find them freshly harvested by the bunch along with their greens. In colder times, they're kept in cold storage and sold by the pound.

  • Cheese

    Cheese is made by separating the curds that form when rennet, a natural enzyme mixture, is added to milk. Those curds are pressed, shaped, and aged into cheese. Greenmarket farmers make cheese from animals they raise themselves! You can find cheese made with milk from cows, sheep, goats, and even water buffalo.

  • Cider

    Hard cider is an effervescent drink that has been enjoyed by humans for millenia and is made by fermenting the juice from apples and crabapples. There are a wide range of flavors from sweet to dry, tannic, citrusy, and woodsy. It's naturally gluten-free and the alcohol content generally ranges from 4-8%.

  • Blue Oyster Mushrooms

    Blue oyster mushrooms, with smooth blueish-gray, oyster-shaped caps and branching, gilled stems are stunning to behold. They are meaty, juicy, and tender with a mild, earthy flavor.

  • Bread

    Greenmarket bakers are required to source 25% of their grain locally! From sourdough, to whole wheat, loaves both sliced and whole, baguettes, bagels, buns, and brioche, rye, pumpernickle, challah, and pullman, the Greenmarket has your bread needs covered.

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