Minnesota Seasonal Fruits and Vegetables

Two bowls of fresh blueberries
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A later harvest, a shorter growing season, and more dependence on cool-weather and storage crops mark Minnesota seasonality when it comes to produce. Exact crop availability and harvest times will vary year-to-year, but this summary will help you know when to look for what at markets and farmers markets near you. You can also look up produce by seasons (springsummer, fall, winter) or region. Or, check out this General Guide to Seasonal Fruits & Vegetables for national seasons.

Some keys to eating locally grown food in Minnesota besides knowing when things are in season include embracing storage items such as apples and a wide array of root vegetables. It requires seeking out crops that fair well in cooler weather such as cruciferous vegetables (kale, cauliflower, broccoli, brussels sprouts), and exploring the range of tastes offered up by canned, dried, or otherwise preserved items. 

  • Apples, August through October
  • Asparagus, May, and June
  • Basil, August, and September
  • Beets, June through October
  • Bitter melon, August through October
  • Blueberries, July into August
  • Broccoli, June through October
  • Brussels Sprouts, August through mid-November
  • Cabbage, June into November
  • Cantaloupes, August and September
  • Carrots, June through October (local harvest available from storage through winter)
  • Cauliflower, August through November
  • Celery, August through October
  • Chard, July through September
  • Corn, mid-June through mid-August
  • Cucumbers, July through mid-October
  • Eggplant, July through mid-October
  • Garlic, August through November
  • Grapes, September
  • Green Beans, July through September
  • Green Onions, June through September
  • Greens (various), June through October
  • Herbs, July through October
  • Leeks, August through October
  • Lettuce (various), June through September
  • Melons, August and September
  • Mint, April through October
  • Onions, August through October (local harvest available from storage year-round)
  • Parsnips, April and May and again in October through November (local harvest available from storage through winter)
  • Pea Greens, June, and July
  • Peas, July through August
  • Peppers (sweet), July through September
  • Potatoes, July through October (local harvest available from storage year-round)
  • Pumpkins, October
  • Radishes, May through October
  • Raspberries, June into August
  • Rhubarb, May through June
  • Rutabagas, October through November (available from storage into spring)
  • Shelling Beans, September through October (local harvest available dried year-round)
  • Spinach, May through October
  • Summer Squash, July through October
  • Strawberries, June and July
  • Tomatoes, July through early October
  • Turnips, August through November (local harvest available from storage through February
  • Watermelons, August through September
  • Wild Rice, local harvest available from storage year-round
  • Winter Squash, August through October (local harvest available from storage through February)
  • Zucchini, July through October
  • Zucchini Blossoms, June through August