Connecticut Seasonal Fruits and Vegetables

Later harvest, shorter growing season, and longer harvest of cool-weather crops define Connecticut 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 general/national seasons (spring, summer, fall, winter) or region.

• Apples, July through October (cold storage until spring)
• Arugula, May through September
• Asparagus, May, and June
• Basil, July through September
• Beets, June through December
• 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
• 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, July through October
• 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
• Scallions/Green Onions, May through September
• 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