Seasonal and year-round markets

A farmers market is a calendar as much as a shop. What is on the tables in June bears little relation to November.

Spring

The thinnest months. Leafy greens, asparagus, rhubarb, early herbs, eggs and stored roots. Bakers, cheesemakers and preserve makers carry the market until the growing catches up.

Summer

Peak abundance. Berries, stone fruit, tomatoes, beans, sweetcorn and flowers. The busiest markets of the year, with the largest number of stalls and often music.

Autumn

Apples, pears, squash, roots and the last tomatoes. The best month for buying in bulk to store or preserve, and usually the best prices of the year.

Winter and indoor markets

Many markets move indoors or drop to monthly. Stored roots, brassicas, preserves, meat, cheese, bread and baked goods dominate. Smaller, quieter and much easier to talk to growers.

How to shop the season

Walk the whole market once before buying, ask what the grower would cook this week, and build the meal around what is piled highest, because that is what is in season and cheapest.