Missouri Seasonal Fruits and Vegetables

Peppers at St. Louis Farmers Market
WIN-Initiative/Getty Images

A long and proud farming tradition means that Missouri eating can be mighty fine indeed. Increasing numbers of small organic farms, farmers committed to humanely raised livestock, and other bellwethers of good food are found throughout the state. Homesteading traditions of putting up the harvest aren't totally gone, either, so look for locally made pickles, jams, and other preserves at markets, too.

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 Missouri. You can also look up produce by seasons (spring, summer, fall, winter) or region.

  • 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
  • Garlic, August through November
  • Garlic Scapes/Green Garlic, 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
  • 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, 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 through September
  • Zucchini, July through October
  • Zucchini Blossoms, July and August