On Tuesday morning, grocers in Jackson Heights stacked fresh blackberries and raspberries alongside apples and bananas. The sight has become routine, but only in recent decades have berries been so widely available in New York, regardless of season.
Much of this change is driven by Driscoll’s, the California-based company that dominates the berry market. Their logistics and breeding programs allow strawberries, blueberries, and more to appear in supermarkets and restaurants from January through December.
The impact is visible across the city. On Monday, pastry chef Carla Nguyen at a Midtown café prepared shortcakes with ripe, glossy strawberries. She noted that prices have stayed stable this summer, despite heat waves affecting local produce. "We count on reliable shipments," Nguyen said. "Customers expect berries now, all year."
Some chefs recall when local berries were fleeting, peaking for a few weeks in late June. Now, menus at diners and high-end bakeries alike list berry desserts even during winter. According to the Union Square Greenmarket, locally grown berries are still available, but imported options from Driscoll’s and others fill the gaps the rest of the year.
For now, New Yorkers can expect berries in their smoothies, salads, and pastries whether it’s July or January. The shift from seasonal treat to staple continues to shape the city’s food culture.