New Mexico Seasonal Fruits and Vegetables

What's in season in New Mexico?

Dried Chiles and Fruit in New Mexico
Danita Delimont/Getty Images

Find these fruits and vegetables (and nuts!) in New Mexico. Depending on your area of the state, growing seasons and crop availability from your immediate locality will vary. Northern New Mexico has a shorter growing season than do Central and Southern New Mexico, although cool weather crops like arugula and lettuce are available for longer periods in the north. In the warmest areas, seasons start earlier and last longer (some items like greens, carrots, beets, and radishes may be harvested year-round in the most temperate areas); in colder areas harvest times start later and end sooner. You can also look up produce by seasons: spring, summer, fall, winter.

Apples, August through November (cold storage until spring)

Apricots, June through August

Arugula, September through June

Asparagus, February through May

Basil, year-round

Beets, April through November

Blackberries, June through September

Black-eyed Peas, June through November

Bok Choy, fall through spring

Broccoli, year-round but best in fall and winter

Broccoli Raab, August through November

Brussels Sprouts, September through November

Cabbage, June through September

Cantaloupes, July through November

Carrots, June through November

Cauliflower, September through November

Celeriac/Celery Root, September through November

Celery, August through November

Cilantro, year-round

Chard, September through June

Cherries, June and July

Chicories, September through November

Chiles, July through November

Collard Greens, September through June

Corn, June through November

Cucumbers, June through November

Eggplant, June through November

Escarole, September through December

Fennel, August through December

Figs, June through September

Garlic, June through August (stored year-round)

Garlic Scapes/Green Garlic, March and April

Grapes, July through November

Green Beans, June through November

Green Onions, June through November

Herbs, year-round

Kale, September through June

Kohlrabi, July through November

Leeks, July through December

Lettuce, year-round

Melons, July through November

Mint, year-round

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring and fall

Nectarines, June through September

New Potatoes, April through June

Okra, June through October

Onions, June through November (stored in winter)

Oregano, year-round

Parsley, year-round

Parsnips, September through December (available from storage through winter)

Peaches, June through September

Pears, September through November

Pea Greens, February through April

Peas and pea pods, February through July

Pecans, September through November

Peppers (sweet), June through October

Pistachios, September through November

Plums & Pluots, June through September

Potatoes, June through December (available from storage year-round)

Pumpkins, September through November

Radicchio, September through November

Radishes, September through June

Rapini, September through June

Raspberries, June through September

Rhubarb, April andMay

Rosemary, year-round

Rutabagas, September through December (available from storage through winter)

Sage, year-round

Scallions, June through November

Shallots, June through November (from storage through winter)

Shelling Beans, June through November

Snap Peas February through June

Spinach, February through July

Squash (summer), May through October

Squash (winter), September through December

Sweet potatoes, July through December

Thyme, year-round

Tomatillos, June through November

Tomatoes, June through November

Turnips, July through December (from storage through winter)

Watermelons, July through September

Winter Squash, September through December

Zucchini, May through October

Zucchini Blossoms, May through August