Virginia Seasonal Fruits and Vegetables

What's In Season In Virginia?

Heirloom Tomatoes. Photo © Molly Watson

Virginia's tourist office may have us all believe that it's a state for lovers, but locals know it's for farmers and eaters, too. Virginia farms grow a wonderfully wide variety of fruits and vegetables. Depending on your area in the state, growing seasons and crop availability will vary, as it will year-to-year. You can also look up produce by seasons: spring produce guide, summer produce guide, fall produce guide, winter produce guide.

Apples, August through February (cold storage until spring)

Arugula, available year-round, but best in spring and fall when its peppery flavor is at its best but not overly pungent, which can happen in the heat

Asparagus, spring—look for firm spears, whether thick or thin

Basil, May through November

Beets, year-round—look for bunch sold with the green still attached starting in late spring

Blueberries, May into July

Broccoli, May and again in October and November

Broccoli Raab, October into December—broccoli's leafier, more bitter associate, try blanching it before cooking to tame its bitter edge

Brussels Sprouts, October through December—if your market sells the on the stalk, that's great, but know they will store best if removed from the stalk, in a loose bag in the fridge

Butter Beans, July and August

Cabbage, May through December

Cantaloupes, July and August

Carrots, year-round

Cauliflower, October through December

Celeriac/Celery Root, October through January—look for firm bulbs with no soft spots

Celery, September through November

Cilantro, year-round

Chard, March into December

Cherries, late spring and summer

Chicories, October through December

Chiles, August and September

Collard Greens, March into December

Corn, June through August

Cucumbers, June through November

Eggplant, June through August

Escarole, September through December

Fennel, fall through spring

Garlic, July and August (stored year-round)

Garlic Scapes/Green Garlic, March and April

Grapes, August into October

Green Beans, June through September

Greens, March into December

Green Onions, March through November

Herbs, various year-round

Kale, March into December

Kohlrabi, October through March

Leeks, year-round

Lettuce, year-round

Melons, June through August

Mint, year-round

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring through fall

Nectarines, June through September

Nettles, March and April

New Potatoes, March and April

Okra, August and September—look for firm pods with as little brown at the stem end as possible

Onions, year-round

Oregano, year-round

Parsley, year-round

Parsnips, October into December

Peaches, June through September

Pea Greens, March and April

Peas & Pea Pods, June through August

Peppers (sweet), June through August

Potatoes, July (available from storage year-round)

Pumpkins, September and October—if you want to cook it, ​make sure it's a baking pumpkin, not a field pumpkin

Radicchio, September through December

Radishes, March into November

Sage, year-round

Scallions, March through November

Shallots, summer and fall (from storage through winter)

Shelling Beans, August and September

Snap Peas/Snow Peas/Pea Pods, June and July

Sorrel, year-round

Spinach, year-round

Strawberries, April through June

Summer Squash, May through September—zucchini, crookneck, and more!

Sweet Potatoes, year-round—look for sweet potato leaves/greens too

Thyme, year-round

Tomatoes, July into October

Turnips, September into March

Watermelons, June through August

Winter Squash, September into January

Zucchini, May through September

Zucchini Blossoms, May through July