Newfoundland and Labrador Seasonal Fruits and Vegetables

What's In Season in Newfoundland and Labrador?

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The growing season in Newfoundland and Labrador is very short but all the sweeter for it. The province is vast, and much of it is not in agricultural production. This guide focuses on the produce available in Newfoundland to give you a general sense of what to expect when. From year to year, the harvests will come at different weeks due to the weather conditions throughout the growing season.

Buying in Local Canadian Provincial Produce in Season

Knowing what is in the season can help guide your selections at the market so you are more likely to find local food rather than produce imported from other locations.

If you visit farmers markets or farm stands, you will know what to expect. You can also plan seasonal menus around this list.

Preserving Food in Season in Newfoundland and Labrador

In areas with short growing seasons such as Newfoundland and Labrador, it was important for families to use canning and other preserving techniques when the harvest was ready. Freezing, canning, and drying fruits and vegetables when they are in season can ensure you have local fruit and vegetables year-round. You may use the guide to set a date for these projects.

Newfoundland and Labrador Seasonal Produce - What and When

Apples, August through October (available from cold storage until spring)

Asparagus, June, and July

Basil, July through September

Beets, July through October (available from cold storage through spring)

Blackberries, late August

Blueberries, late July through August

Broccoli, July into October

Brussels Sprouts, September into November

Cabbage, July into October (available from cold storage into spring)

Cantaloupes, August and September

Carrots, June into November (available from cold storage all year)

Cauliflower, September into November

Chard, July into October

Cherries, June and July

Corn, end of July through September

Cranberries, October through December

Cucumbers, August and September

Eggplant, end of July through September

Fiddleheads, April and May

Garlic, August through October (stored year-round)

Garlic Scapes, May and June

Grapes, September and October

Green Beans, August and September

Green Onions, May through October

Herbs, various spring through fall

Kale, July through October

Leeks, August through November

Lettuce, May through October

Melons, August and September

Mint, June through October

Morels, spring

Mushrooms - Cultivated, year-round

Mushrooms - Wild, spring through fall

Nettles, spring

Onions, August through October (available from cold storage into spring)

Parsnips, October and November (available from cold storage through spring)

Pears, August into October

Pea Greens, May, and June

Peas and pea pods, June into August

Peppers (sweet), August and September

Potatoes, August through October (available from cold storage all year)

Pumpkins, October (available from cold storage into winter)

Radishes, May into September

Raspberries, late July through early August, second crop at the end of September

Rhubarb, May, and June

Rutabagas, October and November (available from cold storage into spring)

Spinach, June, second crop start send of August into October

Squash - Summer, July through September

Squash - Winter, September into November (available from cold storage through spring)

Strawberries, end of June into July

Tomatoes, July into October

Turnips, September and October (available from cold storage through spring)

Watermelons, August and September

Winter Squash, September into November (available from cold storage through spring)

Zucchini, July through September

Zucchini Blossoms, June through September