New York Seasonal Fruits and Vegetables

illustration showing seasonal fruits and vegetables of new york state

The Spruce / Julie Bang

Eating local in New York can mean a lot of things—locally brewed beer, locally baked bread from locally grown grain, locally roasted coffee (though the beans themselves are not, obviously, grown in the Empire State). Here, we limit ourselves to locally grown fruits and vegetables.

A later harvest, a shorter growing season, and a long harvest of cool-weather crops as winter creeps from Upstate down defines New York seasonality. Exact crop availability and harvest times vary region-to-region and year-to-year, but this summary will help you know when to look for what at New York farmers markets near you.

You can also look up produce by general/national seasons (spring, summer, fall, winter).

Seasonal New York Produce From A to Z

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, 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 through 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

Ramps, March into June

Raspberries, July through September

Rhubarb, May through July

Rutabagas, August through November

Scallions, May through September

Shelling Beans, September through November

Spinach, May through September

Spring Onions, May and June

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