Massachusetts Produce: A List of Seasonal Fruits and Vegetables

What's in Season in Massachusetts?

Woman shopping at farmers market
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Due to it's New England location, Massachusetts farmers usually experience a later harvest, a shorter growing season, and the 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 years, harvest times start later and end sooner.

Massachusetts Seasonal Produce

Listed by product name, this guide outlines the month that each fruit or vegetable is typically grown and harvested from Massachusetts farms.  Each season (springsummerfallwinter) yields a vast array of fresh produce. Local farmer's markets can be found across the entire state; speaking with farmers and vendors is the best way to know when each type of fruit or vegetable can be expected. 

  • 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
  • Snap peas/snow peas/pea pods, June through September
  • 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