Complete Guide to Seasonal Produce

One of the greatest pleasures of shopping at farmers markets is eating with the seasons. When you buy produce at its peak ripeness, harvested within days or even hours of purchase, you experience flavors that supermarket produce simply cannot match. A sun-ripened August tomato bears little resemblance to its pale, mealy winter counterpart.

Seasonal eating also makes nutritional sense. Produce picked at peak ripeness contains higher levels of vitamins, minerals, and antioxidants than items harvested early for long-distance shipping. And because seasonal produce is abundant, it is often more affordable than out-of-season items that must be imported from distant regions.

This guide will help you navigate the seasonal bounty at your local farmers market. Note that exact availability varies by region - a farmers market in Florida will have different offerings than one in Minnesota. Use this guide as a starting point, and get to know your local farmers to learn what grows best in your area.

Spring (March - May)

Spring at the farmers market is a time of anticipation and renewal. After months of storage crops and greenhouse greens, the first tender vegetables of the new growing season begin to appear. Spring produce is often delicate and quick to wilt, so plan to use it within a few days of purchase.

March

Early spring offerings depend heavily on your climate. In warmer regions, you may already see spring greens and early vegetables. In colder areas, markets may still feature storage crops from the previous season.

• Greens: Spinach, arugula, lettuce, kale, chard
• Alliums: Green onions, leeks, early garlic scapes
• Root vegetables: Radishes, turnips, parsnips (storage)
• Herbs: Chives, parsley, cilantro

April

April brings the first truly exciting spring produce. Asparagus season begins in most regions, and the delicate spears are worth seeking out at their freshest.

• Asparagus: The star of April - look for firm, bright green spears
• Peas: Snow peas and sugar snaps begin appearing
• Greens: Baby lettuces, mesclun mix, watercress
• Rhubarb: Tart stalks perfect for pies and preserves
• Morels: Prized wild mushrooms (in some regions)

May

May marks the transition from spring to summer produce. Strawberries arrive in most regions, and the variety at markets expands significantly.

• Strawberries: Local berries are incomparably sweet
• Artichokes: Peak season for these thistle-family vegetables
• Fava beans: Fresh favas require shelling but reward the effort
• New potatoes: Small, thin-skinned, and buttery
• Spring onions: Milder than storage onions, great for grilling

Summer (June - August)

Summer is the season of abundance at farmers markets. Tables overflow with tomatoes, corn, peppers, and stone fruits. This is the time to eat as much fresh produce as possible and to preserve the surplus for winter months.

June

June brings the first summer fruits and the beginning of tomato season in warmer regions. Markets are busy and selections are expanding rapidly.

• Cherries: Sweet cherries are fleeting - buy them while you can
• Blueberries: Beginning of the berry bonanza
• Early tomatoes: First heirlooms appear in warm climates
• Zucchini: The first of many summer squash
• Cucumbers: Crisp and refreshing
• Green beans: Fresh beans need minimal cooking

July

July is peak farmers market season in most of the country. The variety is overwhelming, and prices often drop as supply increases.

• Tomatoes: Peak season - buy extra for canning and sauce
• Peaches and nectarines: Fragrant stone fruits at their best
• Corn: Sweet corn should be eaten the day you buy it
• Melons: Watermelon, cantaloupe, honeydew
• Peppers: Sweet and hot varieties in every color
• Eggplant: Asian and Italian varieties
• Blackberries and raspberries: Delicate berries at peak

August

August continues the summer bounty with the addition of early fall crops. This is the last month for many summer favorites, so enjoy them while you can.

• Tomatoes: Still peak season - now is the time to preserve
• Figs: Fresh figs are a rare treat
• Plums: Diverse varieties from sweet to tart
• Grapes: Table grapes begin appearing
• Summer squash: Zucchini, yellow squash, pattypan
• Early apples: First varieties of the season

Fall (September - November)

Fall brings the harvest season, with hard squashes, apples, and root vegetables that will store through winter. Markets take on a different character as vendors shift from delicate summer produce to hearty fall crops.

September

September straddles summer and fall, with late tomatoes alongside the first winter squash. Apple season kicks into high gear.

• Apples: Dozens of varieties - explore beyond Red Delicious
• Pears: Bartlett, Bosc, and Asian varieties
• Winter squash: Butternut, acorn, delicata beginning
• Late tomatoes: Last chance for fresh tomatoes in most areas
• Grapes: Peak season for table and wine grapes
• Broccoli: Fall broccoli is sweeter than summer

October

October is pumpkin season, but farmers markets offer far more than jack-o-lanterns. This is the time to stock up on storage crops.

• Pumpkins: Cooking varieties like Sugar Pie
• Winter squash: Full selection now available
• Sweet potatoes: Freshly dug and delicious
• Brussels sprouts: Best after first frost
• Cauliflower: White, orange, and purple varieties
• Cranberries: Fresh cranberries for holiday cooking
• Late apples: Storage varieties like Fuji and Granny Smith

November

November markets wind down in northern regions but offer excellent deals on storage crops. In warmer climates, cool-weather greens are at their peak.

• Root vegetables: Carrots, beets, turnips, parsnips, rutabaga
• Winter greens: Kale, collards, chard (improved by frost)
• Leeks: Perfect for soups and gratins
• Cabbage: Fresh heads for sauerkraut and coleslaw
• Onions and garlic: Cured and ready for storage
• Nuts: Fresh walnuts, pecans, hazelnuts

Winter (December - February)

Winter farmers markets are smaller but still offer valuable products. Storage crops, greenhouse greens, preserved foods, and meat products keep markets going through the cold months. In warmer regions, winter is actually prime growing season.

December

December markets in cold climates feature storage crops and holiday specialties. Southern and California markets have excellent winter produce.

• Citrus: Oranges, grapefruits, tangerines (warm climates)
• Winter squash: Stored squash remains excellent
• Potatoes: Multiple varieties from storage
• Carrots: Cold-stored carrots are extra sweet
• Greenhouse greens: Lettuce, spinach, herbs
• Preserved foods: Jams, pickles, fermented vegetables

January

January is the quietest month at most farmers markets, but dedicated vendors continue to offer products. This is a good time to explore preserved foods and meat products.

• Root vegetables: Carrots, beets, turnips from storage
• Citrus: Peak season in warm growing regions
• Winter greens: Kale and chard from covered production
• Meat and eggs: Local producers year-round
• Honey: Local honey from the previous season
• Dried beans: Locally grown and dried

February

By February, the first signs of spring appear at markets. Early greens sprout in cold frames, and anticipation builds for the new growing season.

• Early greens: First spinach and lettuce of the year
• Sprouts and microgreens: Year-round from indoor growers
• Storage crops: Last of the winter squash and root vegetables
• Citrus: Continuing through late winter
• Maple syrup: Sugaring season begins in the Northeast

Tips for Seasonal Shopping

Selecting the Best Produce

• Ask farmers what is at peak ripeness that day
• Look for vibrant colors and firm textures
• Smell fruits - ripe stone fruits and melons should be fragrant
• Do not be afraid of imperfect-looking produce - flavor matters more than appearance
• Buy extra of your favorites when prices drop at peak season

Storing Your Haul

• Most vegetables store best in the refrigerator crisper drawer
• Tomatoes and stone fruits should stay at room temperature until ripe
• Do not wash produce until ready to use
• Root vegetables can store for weeks in a cool, dark place
• Freeze, can, or dry excess produce for winter use

Cooking Seasonally

• Let seasonal produce shine - simple preparations often work best
• Build meals around what looks best at the market
• Learn preservation techniques to extend the seasons
• Try new vegetables when farmers offer samples
• Ask farmers for their favorite recipes and cooking tips