What’s in Season around here?

Onions, late July 2018

Some people show up at our market in May hoping for tomatoes. Or they want lettuce in July. The truth is, eating local food means eating seasonal food, and that means you get what is growing when it wants to grow!

Here is a list of many popular fruits and vegetables which grown in the Midwest, and the approximate dates when they become available or die out. Since we are at the southern end of the Midwestern zone, you may find some crops are available earlier here than the list states. The best thing bout eating seasonally is that what you buy at our market is grown locally and picked just a day or two before you eat it! the difference in flavor is unforgettable.

Fruits and Vegetables by Season in the Midwest

  • Apples, July through September
  • Arugula, May through September
  • Asparagus, April through June
  • Basil, July through September
  • Beets, May through October
  • Blackberries, July into August
  • Blueberries, July into August
  • Broccoli, June through October
  • Brussels sprouts, August through November
  • Cabbage, June through November (local harvest available from storage through March)
  • Cantaloupes, August and September
  • Carrots, May through November (local harvest available from storage through winter)
  • Cauliflower, August through November
  • Celeriac/celery root, August through October
  • Celery, August through October
  • Chard, May through September
  • Cherries, June and July
  • Cilantro, June through September
  • Corn, mid-June through mid-August
  • Cucumbers, July through mid-October
  • Eggplant, July through mid-October
  • Fava beans, May
  • Fennel, spring
  • Garlic, August through November
  • Garlic scapes/green garlic, May and June
  • Grapes, August and September
  • Green beans, July through September
  • Green Onions, June through September
  • Greens (various), May through November
  • Herbs, various, May through October
  • Kale, June through November
  • Kohlrabi, August through October
  • Leeks, August through October
  • Lettuce (various), May through October
  • Melons, July through September
  • Morels, spring
  • Mushrooms (cultivated), year-round
  • Mushrooms (wild), spring through fall, varies tremendously each year
  • Onions, August through October (local harvest available from storage year-round)
  • Parsley, May through September
  • Parsnips, April and May and again in October through November (local harvest available from storage through winter)
  • Peaches, July and August
  • Pears, August through October
  • Peas and pea pods, June through August
  • Peppers (sweet), June through September
  • Persimmons, October
  • Plums & Pluots, July and August
  • Potatoes, July through November (local harvest available from storage year-round)
  • Pumpkins, September through October
  • Radishes, May through October
  • Raspberries, June into August
  • Rhubarb, April through June
  • Shelling Beans, September through October (local harvest available dried year-round)
  • Scallions, June through September
  • Spinach, May through October
  • Squash (summer), July through October
  • Squash (winter), August through November (local harvest available from storage into spring
  • Strawberries, June and July
  • Tomatoes, July through October
  • Turnips, August through November (local harvest available from storage through February)
  • Watermelons, August through September
  • Zucchini, July through October
  • Zucchini Blossoms, July, and August

(This list was excerpted from The Spruce Eats: https://www.thespruceeats.com/midwestern-seasonal-fruits-and-vegetables-2217161)