Connecticut Seasonal Fruits and Vegetables

Sweet Corn at the Market
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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 though 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