How to Eat Local Year Round in New York

There are many things that have become obsolete in the 21st century; typewriters, landlines, fax machines, phonebooks…and seasons. At least when it comes to produce. Almost every grocery store in the United States carries strawberries in January, apples in July, and mangos all year round. And for most people — particularly north-easterners who would otherwise be deprived of fresh fruit for half of the year — that’s good news. But as anyone who has bitten into a freshly picked cherry tomato can attest, there is something to be said for celebrating and prioritizing local produce. So here is a (not totally comprehensive) calendar of produce availability in New York.

May: April showers bring May flowers. They also brings radishes, rhubarb, scallions, spinach, summer squash, lettuce, and asparagus.

June: Everything’s coming up green. Look out for broccoli, cabbage, herbs, peas, swiss chard, and beets.

July: It’s berry picking season. Fresh blueberries, raspberries, and strawberries are available. Other juicy July options include cherries, peaches, plums.

August: Time to turnip for blackberries, cantaloupe, eggplant, celery, and cauliflower.

September-October: Some new fall items include brussel sprouts, kale, and pumpkins just in time for jack-o-lanterns and pumpkin pie.

November: You can still harvest cauliflower, carrots, cabbage, brussel sprouts, broccoli, beets and collard greens.

December to April: It’s too cold for outdoor living but foods that can be stored are still available such as carrots, onions, parsnips, potatoes, apples, and winter squash. Planting will begin when it starts to warm up in March.