What's in Season in Massachusetts? A Monthly Fruit and Vegetable Guide

Find out what's growing near you


Molly Watson

Due to its New England location, Massachusetts farmers usually experience a shorter growing season and a later, longer harvest of cool-weather crops. Exact crop availability and harvest times vary year-to-year and are based on a number of different factors, including rain levels, frost, pests, and more. In the warmest years, seasons start earlier and last longer; in colder ones, they'll begin later and end sooner. Here's what a typical harvest year will yield throughout the year.

  • 01 of 06


    Kirk Mastin / Getty Images

    Massachusetts harvests usually begin in April, when the frost finally melts and plants begin to yield their bounty. Depending on the year, the first produce could be available at the beginning or end of the month.

    • Fiddleheads, April and May
    • Nettles, April through June
    • Parsnips, April and May, again October through December
    • Pea greens, April through June
  • 02 of 06


    Bunch of Asparagus Spears

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    In Massachusetts, May harvests typically bring more greens and beans to the market. These early plants are a sure sign that spring has arrived:

    • Arugula, May through September
    • Asparagus, May and June
    • Chard, May through November
    • Fava beans, May and June
    • Garlic scapes, May and June
    • Green onions/scallions, May through September
    • Lettuce, May through October
    • Morels, May and June
    • Mushrooms, May through October
    • New potatoes, May
    • Parsley, May through November
    • Radishes, May through September
    • Rhubarb, May through July
    • Spinach, May through September
    • Stinging Nettles, May and June
    • Thyme, May through September
  • 03 of 06


    Corn - Growing Sweet Corn

    Stephanie Berghaeuser

    As the days get longer and the weather warms up, June's harvest will yield more vegetables as summer officially kicks off. Expect to see the following during this month:

    • Beets, June through December
    • Cabbage, June through October
    • Carrots, June through September
    • Corn, June through August
    • Kale, June through November
    • Kohlrabi, June and July, September and October
    • Oregano, June through November
    • Strawberries, June
  • 04 of 06


    Zucchini and Other Summer Squash

    Image Source / Getty Images

    With summer in full swing, the harvest of July will bring about a wide variety, including juicy cherries and ripe melons.

    • Apples, July through October
    • Basil, July through September
    • Blueberries, July and August
    • Cherries, July
    • Cucumbers, July through October
    • Eggplant, July through October
    • Garlic, July through October
    • Green beans, July through September
    • Melons, July through October
    • Onions, July through October
    • Peaches, July through September
    • Peas and pea pods, July through October
    • Peppers (sweet), July through October
    • Potatoes, July through December
    • Raspberries, July through September
    • Squash (summer), July through September
    • Tomatoes, July through September
    Continue to 5 of 6 below.
  • 05 of 06


    Plums image fruit recipes food cooking receipts

    Patricia Granlund / Getty Images

    Deep in the heart of summer, the hot days of August continue to produce a vast array of fruits and vegetables. Expect to see the following during August:

    • Broccoli raab, August through November
    • Cantaloupes, August and September
    • Cauliflower, August through November
    • Celery, August through October
    • Currants, August
    • Leeks, August through December
    • Nectarines, August and September
    • Plums and pluots, August and September
    • Rutabagas, August through November
    • Squash (winter), August through December
    • Turnips, August through November 
  • 06 of 06


    Radicchio di Treviso

    Maximilian Stock Ltd. / Getty Images

    September is the last month of new crops in the Bay State. Many of the fresh products will continue to grow throughout the fall and the heartier vegetables can be put in cold storage throughout the winter.

    • Brussels sprouts, September through November
    • Celeriac, September through November
    • Chicory, September and October
    • Cranberries, September through December
    • Escarole, September and October
    • Fennel, September and October
    • Grapes, September and October
    • Pumpkins, September through November
    • Radicchio, September and October
    • Shelling beans, September through November