Illinois Seasonal Fruits & Vegetables

Greens at Illinois Farmers Market
Red Sorrel. John Burke / Getty Images

Sure, the great restaurants in Chicago may get all the foodie attention, but where do those restaurants get all their delicious fruits and vegetables? Illinois farms, if they're lucky! A proud farming history, along with a tradition of kitchen gardens and otherwise growing your own food translates to stunning farmers markets across the state. Anticipation for fresh produce after harsh winters spurs plenty of interest in eating locally, too. Learn how to make the most of available local produce by knowing what to expect when you get to markets, farm stands, and locally connected stores with this handy guide.

Exact crop availability varies year-to-year, as do harvest times, but this summary will help you know when to look for what at markets near you in Illinois. You can also look up produce by seasons ( spring, summer, fall, winter) if you want to know what's available to eat right now.

Seasonal Illinois Produce From A to Z

Apples: July through November

Arugula: May through September

Asparagus: April through June

Basil: July through September

Beets: May through October

Blackberries: July into August

Blueberries: July into August

Broccoli: June through October

Brussels Sprouts: August through November

Cabbage: June through November (local harvest available from storage through March)

Cantaloupes: August and September

Carrots: May through November (local harvest available from storage through winter)

Cauliflower: August through October

Celeriac/Celery Root: August through October

Celery: August through October

Chard: May through September

Cherries: June and July

Cilantro: June through September

Corn: mid-June through mid-August

Cucumbers: July through mid-October

Eggplant: July through mid-October

Fava Beans: May

Fennel: July through September

Garlic: August through November

Garlic Scapes: May and June

Grapes: August and September

Green Beans: July through September

Green Onions/Scallions: June through September

Greens (various): May through November

Herbs, various: May through October

Horseradish: June through November

Kale: June through November

Leeks: August through October

Lettuce (specific varieties will vary throughout the season): May through October

Melons (of various sorts): July through September

Morels: spring

Mushrooms (cultivated): year-round

Mushrooms (wild): spring through fall, varies tremendously each year

Nectarines: June through September

Okra: June through October (it needs serious heat, so harvest times will vary summer-to-summer)

Onions: August through October (local harvest available from storage year-round)

Parsley: May through September

Parsnips: April and May and again in October through November (local harvest available from storage through winter)

Pea Greens: May and June

Peaches: July and August

Pears: August through October

Peas & Pea Pods: June through August

Peppers (sweet): June through September

Persimmons: October

Plums & Pluots: July and August

Potatoes: July through November (local harvest available from storage year-round)

Pumpkins: September through October

Radishes: May through October

Raspberries: June into August

Rhubarb: April through June

Shelling Beans: September through October (local harvest available dried year-round)

Spinach: May through October

Squash (summer): July through October

Squash (winter): August through November (local harvest available from storage into spring

Strawberries: June and July

Tomatoes: July through October

Turnips: August through November (local harvest available from storage through February)

Watermelons: August and September

Zucchini: July through October

Zucchini Blossoms: July and August