Indiana Seasonal Fruits and Vegetables

Know When to Find Your Fresh Favorites

ripe multicolored heirloom tomatoes

Brian Yarvin/Getty Images

When you are looking for fresh seasonal produce in Indiana, it helps to know which fruits and vegetables should be available. Indiana has hard frosts, hot summers, and distinct growing seasons. You don't want your heart set on a fresh berry pie in the winter, and it would be good to know when your own garden or fruit trees should be ready for harvest.

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 in Indiana.

If you have a local farmers market, they should have a chart available as to what to expect when as well.

Indiana Seasonal Produce List

  • Apples, July through October
  • 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 November
  • 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,
  • Garlic, August through November
  • Garlic scapes/green garlic, May and June
  • Grapes, August and September
  • Green beans, July through September
  • Green onions or scallions, June through September
  • Greens (various), May through November
  • Herbs, various, May through October
  • Kale, June through November
  • Leeks, August through October
  • Lettuce (various), May through October
  • Melons, July through September
  • Morels, spring
  • Mushrooms (cultivated), year-round
  • Mushrooms (wild), spring through fall, varies tremendously each year
  • 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)
  • Peaches, July and August
  • Pears, August through October
  • Peas and pea pods, June through August
  • Peppers (sweet), June through September
  • Persimmons, October
  • Plums and 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 through September
  • Zucchini, July through October
  • Zucchini blossoms, July and August

You can also look up produce by seasons (springsummerfallwinter) so you can plan a menu based on what should be available. If you preserve food, knowing when things will be in season can help you know when to set aside time and supplies for canning, freezing, or drying. You will then be able to enjoy the bounty throughout the year.