What's in season in the Northeast — a restaurant buying calendar
Buying in season isn't just a menu philosophy — it's a food cost lever. When a Northeast crop peaks, supply is high and the wholesale price drops. Here's a rough calendar for NYC kitchens, and why it matters on your invoice.
Spring (March–May)
Asparagus, ramps, peas, radishes, rhubarb and early greens come into the Northeast. Prices on these ease as local and regional supply builds after the winter import premium.
Summer (June–August)
The cheap, abundant window: berries peak in June, sweet corn and tomatoes hit their stride in July–August, alongside zucchini, peppers, stone fruit and eggplant. In-season tomatoes and corn are usually at their lowest wholesale price of the year here.
Fall & winter (September–February)
Apples, squash, root vegetables, brassicas and hardy greens carry the colder months. Winter shifts much produce to imports and storage, so prices on summer crops climb — which is exactly when checking the daily price pays off.
Why season drives price
Season is one of the biggest forces on wholesale produce price. Building specials around what's peaking — and checking today's wholesale price before you commit a menu — is the simplest way to keep food cost in line through the year.
Frequently asked questions
Does buying in season actually lower food cost?
Usually, yes. Peak supply pushes wholesale prices down, so in-season items cost less per pound — which is why menus that flex with the season tend to hold food cost better.
When are tomatoes cheapest wholesale in NYC?
Typically mid-to-late summer (July–August), when Northeast and regional supply peaks. Check the current wholesale price before building a summer special.