Living in New York also means discovering local products sometimes different from those found in France. To eat fresher, tastier, and often cheaper, knowing the seasonal fruits and vegetables is a real advantage. New York’s highly popular farmers’ markets follow a very specific calendar.
In spring, it’s time for asparagus, radishes, spinach, lettuce, peas, strawberries, and rhubarb. An ideal period for light and fresh plates.
In summer, abundance is the key: tomatoes, cucumbers, zucchini, corn, eggplant, peaches, melons, cherries, blueberries… This is the most generous season, perfect for salads and quick dishes.
In autumn, the markets fill up with pumpkins, squash, sweet potatoes, apples, pears, cabbage, carrots, and beets. The flavors become richer, ideal for comforting recipes.
In winter, even if the variety decreases, you can still find kale, carrots, onions, stored apples, winter squash, and root vegetables. Indoor markets help maintain good diversity.
By following these seasons, you fully enjoy local flavors, while adopting a more natural and economical diet in your New York daily life.
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