Pennsylvania Seasonal Fruits and Vegetables

What's In Season in Pennsylvania?

Pennsylvania has plenty of rich, lovely farmland and a range of crops to match. See what's in-season when in Pennsylvania so you can eat locally and seasonally.

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. Rather than eating fruit and vegetables imported from a great distance, you can buy locally-grown products.

How to Enjoy Local Seasonal Fruit and Vegetables in Pennsylvania

If you are looking for a specific fruit or vegetable to use in dishes or to preserve, this list will help you pinpoint when it is likely to be available at a farmers market, farm stand, or in local stores. The list can help you plan seasonal menus if you want to focus on local foods when they are available and at their peak of flavor. You'll also know when to set aside time for canning, freezing, and preserving local foods to enjoy throughout the year.

Pennsylvania Seasonal Fruit and Vegetable Availability

You can also look up produce by general/national seasons (spring, summer, fall, winter).

Apples, July through October (cold storage until spring)

Arugula, May through September

Asparagus, May, and June

Basil, July through September

Beets, June through December

Blackberries, late July through mid-August

Blueberries, July and August

Broccoli, June through November

Broccoli Raab, August through November

Brussels Sprouts, September through November

Cabbage, June through October

Cantaloupes, August and September

Carrots, June through September (local harvest available from storage through March)

Cauliflower, August through November

Celeriac/Celery Root, September through November

Celery, August through October

Chard, May through November

Cherries, July

Chicories, September, and October

Corn, June through August

Cranberries, October through December

Cucumbers, July through October

Currants, August

Eggplant, July through October

Escarole, September, and October

Fava Beans, May, and June

Fennel, October, and November

Fiddleheads, April and May

Garlic, July through October (stored year-round)

Garlic Scapes/Green Garlic, May and June

Grapes, September and October

Green Beans, July through September

Green Onions/Scallions, May through September

Kale, June through November

Herbs, April through September

Kohlrabi, June and July, September and October

Leeks, August through December

Lettuce, May through October

Melons, July through October

Mint, spring, and summer

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring through fall

Nectarines, August and September

Nettles, spring

New Potatoes, May

Okra, August, and September

Onions, July through October (stored in winter)

Oregano, June through October

Parsley, May through November

Parsnips, April and May and again October through December

Peaches, July through September

Pears, August through December

Pea Greens, April through June

Peas and Pea Pods, June, and July

Peppers (sweet), July through October

Plums & Pluots, August and September

Potatoes, July through December (available from storage year-round)

Pumpkins, September through November

Radicchio, September, and October

Radishes, May through September

Raspberries, July through September

Rhubarb, May through July

Rutabagas, August through November

Shelling Beans, September through November

Spinach, May through September

Squash (summer), July through September

Squash (winter), August through December

Stinging Nettles, spring

Strawberries, June

Thyme, May through September

Tomatoes, July through September

Turnips, August through November (local harvest available from storage through the winter)

Watermelons, August through October

Winter Squash, August through December

Zucchini, July through September

Zucchini Blossoms, June and July