What’s In Season?

Find out what fruits and vegetables are available seasonally. Use this page to plan your shopping and incorporate more seasonal local foods into your meals! Some crops are available only for a certain amount of time within their season window and some crops’ harvest season may vary based on varieties. If you are outside of the Southern Appalachia region, seasonality may vary. For a month by month list, view this Product Seasonality Chart.

SPRING: April–June

As markets begin to open, farms typically have root vegetables and cold-hardy greens, like kale, chard, and mustard greens. Towards the end of April or in early May, you might spot strawberries. Specialties like ramps and asparagus have a short window of availability, so get them while you can! By late May or early June, look for snap peas and summer squash.

SUMMER: July–September

Early summer brings an abundance of fruits and berries,with raspberries and blueberries up first, followed by stone fruits like peaches, plums, and cherries. By mid July, you’ll find a bounty of tomatoes, peppers, eggplant, beans, and potatoes. corn and melons will show up in August. Greens fade away in the hottest months, but will return as temperatures cool off.

FALL: October–December

Apples and pears will start to arrive at the end of August, followed by winter squash and pumpkins. Cruciferous vegetables like broccoli, cauliflower, and cabbage thrive in these cooler months, as do leafy greens. Some farms will have ginger available in the fall!

WINTER: January–March

Winter is a great time to explore greens, as some farmers are able to harvest throughout the colder months. Beyond standbys like spinach and collard greens, look for Asian varieties like boy choy or tatsoi, or chicories like escarole or radicchio. Storage crops, like potatoes, sweet potatoes, and apples, will typically be available all winter.