Why Buy Seasonal Produce?
Shopping seasonally at farmers markets means getting produce at its peak flavor, highest nutritional value, and lowest price. When fruits and vegetables are in season locally, farmers harvest them at the right time rather than picking early for long-distance shipping. The result is food that tastes better and costs less.
Use this calendar as a general guide — exact availability varies by region and climate. Your local farmers market is the best source of information about what is currently in season in your area.
Spring (March - May)
March
Early spring brings the first signs of the growing season. Look for overwintered greens and early harvests.
- Vegetables: Spinach, kale, leeks, green onions, radishes, turnips
- Herbs: Chives, parsley, cilantro
- Tip: This is a great time to buy seedlings and starts for your home garden.
April
Spring is in full swing. Tender greens and early vegetables arrive.
- Vegetables: Asparagus, peas, lettuce, arugula, rhubarb, artichokes
- Fruits: Strawberries (in warmer regions)
- Tip: Asparagus season is short — buy plenty and freeze extras by blanching and spreading on sheet pans.
May
The market tables start to fill up as warm-weather crops come in.
- Vegetables: Snap peas, fava beans, new potatoes, spring onions
- Fruits: Strawberries, cherries (late May)
- Tip: Fresh peas are a farmers market treasure — they are rarely found this fresh in grocery stores. Eat them raw or barely cooked.
Summer (June - August)
June
Peak season begins. Expect abundant variety and the best prices of the year.
- Vegetables: Zucchini, cucumbers, green beans, bell peppers, sweet corn (late June)
- Fruits: Cherries, blueberries, peaches, apricots, strawberries
- Tip: Stock up on berries for freezing — spread them in a single layer on a sheet pan, freeze, then transfer to bags.
July
The height of summer brings the most iconic farmers market produce.
- Vegetables: Tomatoes, sweet corn, eggplant, summer squash, okra, hot peppers
- Fruits: Peaches, nectarines, plums, watermelon, cantaloupe, blackberries, raspberries
- Tip: Heirloom tomatoes are worth every penny. Ask farmers about their favorite varieties.
August
Late summer is preservation season. Markets overflow with produce perfect for canning and freezing.
- Vegetables: Tomatoes (peak), peppers, corn, beans, beets, carrots
- Fruits: Peaches, pears, figs, grapes, melons
- Tip: Buy tomatoes by the bushel for making sauce, salsa, or canned tomatoes that will last through winter.
Fall (September - November)
September
The transition to fall brings hearty root vegetables alongside the last of summer's bounty.
- Vegetables: Winter squash, sweet potatoes, broccoli, cauliflower, Brussels sprouts
- Fruits: Apples, pears, grapes, cranberries
- Tip: Winter squash stores for months in a cool, dry place. Stock up now for winter meals.
October
Fall harvest is in full swing with hearty crops and cool-weather favorites.
- Vegetables: Pumpkins, turnips, parsnips, celery root, leeks, kale
- Fruits: Apples (peak), pears, persimmons, quince
- Tip: Visit an apple grower and ask about cider varieties — they are often different from eating apples and make incredible fresh-pressed cider.
November
Late fall markets feature storage crops and cold-hardy greens.
- Vegetables: Root vegetables, winter greens, cabbage, onions, garlic
- Fruits: Late apples, pears, citrus (in southern states)
- Tip: Root vegetables like carrots, beets, and turnips keep for weeks in the refrigerator. Buy extra for Thanksgiving cooking.
Winter (December - February)
December - February
Winter markets are smaller but worth visiting. Many regions have year-round markets with greenhouse-grown produce, stored crops, and preserved goods.
- Vegetables: Storage potatoes, onions, garlic, carrots, beets, winter greens, greenhouse lettuce and herbs
- Fruits: Citrus (in southern and western states), stored apples
- Other: Honey, maple syrup, jams, baked goods, eggs, meat, cheese
- Tip: Winter markets are often indoors and less crowded — a great time to chat with farmers and build relationships.
Storage Tips to Make the Most of Seasonal Buying
- Freezing: Blanch vegetables before freezing to preserve color and texture. Spread items on sheet pans before bagging to prevent clumping.
- Root cellaring: Store potatoes, onions, garlic, winter squash, and root vegetables in a cool (50-60 degrees F), dark, dry place.
- Canning: High-acid foods like tomatoes, pickles, and fruit preserves are great for water-bath canning. Use tested recipes from the USDA or Ball for safety.
- Drying: Herbs, hot peppers, apple slices, and tomatoes all dry well using a food dehydrator or low oven.
Shopping seasonally at your local farmers market is one of the simplest ways to eat better, save money, and support the farmers in your community.