Missouri Seasonal Fruits and Vegetables

What's In Season In Missouri?

Peppers at St. Louis Farmers Market
Chile Peppers at Farmers Market. WIN-Initiative/Getty Images

A long and proud farming tradition means that Missouri eating can be mighty fine indeed. Increasing numbers of small organic farms, farmers committed to humanely raised livestock, and other bellwhethers of good food are found throughout the state. Homesteading traditions of putting up the harvest aren't totally gone, either, so look for locally made pickles, jams, and other preserves at markets, too.

Exact crop availability and harvest times vary year-to-year, but this summary will help you know when to look for what at markets near you in Missouri. You can also look up produce by seasons (spring, summer, fall, winter) or region.

Apples, July through October

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

Garlic, August through November

GarlicSscapes/Green Garlic, May and June

Grapes, August and September

Green Beans, July through September

Green Onions/Scallions, June through September

Greens (various), May through November

Herbs, various, May through October

Kale, June through November

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

Peass, 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)

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