Later harvest, shorter growing season, and more dependence on cool-weather and storage crops mark Upper-Midwestern seasonality. 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. You can also look up produce by seasons (spring, summer, fall, winter) or region. Or, check out this General Guide to Seasonal Fruits & Vegetables for national seasons.
Apples, August through October
Asparagus, May through August.
Beets, June through October
Blueberries, July into August
Broccoli, June through October
Brussels Sprouts, August through mid-November. If you see Brussels sprouts being sold on their giant stalks, snap them up for easy transport home!
Cabbage, June into November
Cantaloupes, August and September
Carrots, June through October. Note that the local harvest is likely to be available from storage through winter.
Cauliflower, August through November
Celery, August through October
Chard, July through September
Corn, mid-June through mid-August
Cucumbers, July through mid-October
Eggplant, July through mid-October
Garlic, August through November
Green Beans, July through September
Green Onions, June through September
Greens (various), June through October
Herbs, July through October
Leeks, August through October
Lettuce (various), June through September
Melons, August and September
Mint, April through October
Onions, August through October (local harvest available from storage year-round)
Parsnips, April and May and again in October through November (local harvest available from storage through winter)
Pea Greens, June and July. The big, tangled bunches cook down to almost nothing, so buy more than you think you'll need!
Peas, July through August
Peppers (sweet), July through September
Potatoes, July through October (local harvest available from storage year-round)
Radishes, May through October
Raspberries, June into August
Rhubarb, May through June
Rutabagas, October through November (available from storage into spring)
Shelling Beans, September through October. These are the kinds of beans that get dried for long-term storage.
Spinach, May through October
Summer Squash, July through October
Strawberries, June and July
Tomatoes, July through early October. Look for dry-farmed tomatoes for the best flavor.
Turnips, August through November (local harvest available from storage through February)
Watermelons, August through September
Wild Rice, local harvest available from storage year-round
Winter Squash, August through October (local harvest available from storage through February)
Zucchini, July through October
Zucchini Blossoms, June through August