The Carolina Produce Calendar
A month-by-month guide to what grows in the Carolinas, and how Charlotte cooks and shoppers can follow the seasons.
North Carolina is one of the most agriculturally diverse states in the country. From mountain apples to Sandhills peaches and coastal seafood, the region offers something fresh almost all year. Menus that print "local" mean the most when they follow this rhythm.
Where to shop
The Charlotte Regional Farmers Market on Yorkmont Road, run by the state's Department of Agriculture, is the city's largest, with farmers selling produce, plants, eggs and meat. Neighbourhood markets pop up across the city on weekends, and many farms run CSA (community-supported agriculture) boxes delivering weekly shares.
Season by season
| Season | Look for |
|---|---|
| Late winter (Jan–Mar) | Collards, kale, turnips, sweet potatoes from storage, citrus from further south |
| Spring (Apr–May) | Strawberries, asparagus, lettuces, peas, spring onions, radishes |
| Early summer (Jun–Jul) | Blueberries, peaches, sweet corn, squash, cucumbers, green beans |
| High summer (Jul–Aug) | Heirloom tomatoes, okra, peppers, watermelon, figs, field peas |
| Autumn (Sep–Nov) | Muscadine and scuppernong grapes, apples, pumpkins, sweet potatoes, peanuts |
| Early winter (Dec) | Greens, cabbage, winter squash, pecans |
Carolina stars
- Sweet potatoes. North Carolina grows more sweet potatoes than any other state. Roast them whole in embers for a smoky, caramelised result.
- Muscadines. Native grapes with thick skins and intense, musky sweetness, ripening in late summer and early autumn.
- Peaches. The Sandhills region is known for juicy summer peaches, wonderful grilled.
- Heirloom tomatoes. Summer's headline. A good heirloom needs little more than salt, olive oil and herbs.
- Apples. Western NC orchards around Hendersonville supply autumn apples to Charlotte markets.
How restaurants use the calendar
Chef-driven restaurants change menus with the seasons. In 2020, for example, VANA's archived lunch menu featured pickled local vegetables, an heirloom tomato salad with herb vinaigrette and local lettuce, and a burger topped with heirloom tomatoes and local greens: dishes that only make sense when produce is at its peak. Read more on our VANA history page.
Cooking seasonally at home
- Shop first, plan second. See what looks best at the market, then decide what to cook.
- Preserve the glut. Pickle summer cucumbers and peppers, freeze peaches, make tomato sauce.
- Use the grill. Most summer produce takes beautifully to charcoal or wood.
- Keep it simple. Peak-season ingredients need little help.
Quick pickled vegetables
Slice cucumbers, carrots, onions or green beans into a clean jar. Bring equal parts water and vinegar to a simmer with a spoon of sugar and a teaspoon of salt per cup of liquid, plus garlic, dill or chilli. Pour over the vegetables, cool, and refrigerate. They are ready the next day and keep a couple of weeks.
Following the Carolina seasons is the simplest way to eat better and support local growers, and it connects every meal to the landscape around the city.
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