New York’s Greenmarkets shape how the city eats, and a bagel is the perfect canvas for peak-season produce. The rule is simple: one great ingredient leads, and everything else plays supporting roles—fat for richness, acid for lift, herbs for fragrance, crunch for contrast.
Spring leans green. Build on an everything base with vegan lemon-herb schmear, shaved radish, cucumber ribbons, and dill. The lemon zest in the schmear echoes the season’s brightness while radish brings peppery snap. A pinch of flaky salt pulls it together. Gluten-free? Our GF everything does this combo proud; we bake on dedicated trays and pack separately.
Summer is tomato time. A sesame bagel with chive schmear, thick tomato slices, olive oil, and black pepper is a New York love letter. Basil or dill on top makes the whole kitchen smell like Saturday morning. Want a plant-based twist? Swap in hummus and add capers for brine that pops against sun-warm sweetness.
Fall means roasty-sweet. Try whole wheat with hummus or plain schmear, a spoon of roasted squash, pickled onions, and pumpkin seeds for crunch. The interplay of creamy, sweet, and tangy feels like sweater weather in a bite. If you’re packing a picnic, go flagel-style (flattened bagel) if available for extra surface area and seed coverage.
Winter asks for comfort and clarity. A poppy base with smoked salmon, plain schmear, capers, black pepper, and a lemon squeeze tastes clean and bracing—like cold air and bright light. Vegan route: tahini drizzle over lemon-herb schmear, avocado, and dill—rich but not heavy.
Order your bases for local pickup, swing through the market, and let one star ingredient lead. When produce is dialed, the bagel simply amplifies what’s already perfect.
