Newfoundland and Labrador Seasonal Fruits and Vegetables

A cluster of pomegranate seeds

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The growing season in Newfoundland and Labrador is very short but all the sweeter for it. The province is vast, and much of it is not in agricultural production. This guide focuses on the produce available in Newfoundland to give you a general sense of what to expect when. From year to year, the harvests will come at different weeks due to the weather conditions throughout the growing season.

Buying in Local Canadian Provincial Produce in Season

Knowing what is in the season can help guide your selections at the market, so you are more likely to find local food rather than produce imported from other locations. If you visit farmers markets or farm stands, you will know what to expect. You can also plan seasonal menus around this list.

Preserving Food in Season in Newfoundland and Labrador

In areas with short growing seasons such as Newfoundland and Labrador, it was important for families to use canning and other preserving techniques when the harvest was ready. Freezing, canning, and drying fruits and vegetables when they are in season can ensure you have local fruit and vegetables year-round. You may use the guide to set a date for these projects.

Newfoundland and Labrador Seasonal Produce

  • Apples, August through October (available from cold storage until spring)
  • Asparagus, June, and July
  • Basil, July through September
  • Beets, July through October (available from cold storage through spring)
  • Blackberries, late August
  • Blueberries, late July through August
  • Broccoli, July into October
  • Brussels Sprouts, September into November
  • Cabbage, July into October (available from cold storage into spring)
  • Cantaloupes, August and September
  • Carrots, June into November (available from cold storage all year)
  • Cauliflower, September into November
  • Chard, July into October
  • Cherries, June and July
  • Corn, end of July through September
  • Cranberries, October through December
  • Cucumbers, August and September
  • Eggplant, end of July through September
  • Fiddleheads, April and May
  • Garlic, August through October (stored year-round)
  • Garlic Scapes, May and June
  • Grapes, September and October
  • Green Beans, August and September
  • Green Onions, May through October
  • Herbs, various spring through fall
  • Kale, July through October
  • Leeks, August through November
  • Lettuce, May through October
  • Melons, August and September
  • Mint, June through October
  • Morels, spring
  • Mushrooms - Cultivated, year-round
  • Mushrooms - Wild, spring through fall
  • Nettles, spring
  • Onions, August through October (available from cold storage into spring)
  • Parsnips, October and November (available from cold storage through spring)
  • Pears, August into October
  • Pea Greens, May, and June
  • Peas and pea pods, June into August
  • Peppers (sweet), August and September
  • Potatoes, August through October (available from cold storage all year)
  • Pumpkins, October (available from cold storage into winter)
  • Radishes, May into September
  • Raspberries, late July through early August, second crop at the end of September
  • Rhubarb, May, and June
  • Rutabagas, October and November (available from cold storage into spring)
  • Spinach, June, second crop start send of August into October
  • Squash - Summer, July through September
  • Squash - Winter, September into November (available from cold storage through spring)
  • Strawberries, end of June into July
  • Tomatoes, July into October
  • Turnips, September and October (available from cold storage through spring)
  • Watermelons, August and September
  • Winter Squash, September into November (available from cold storage through spring)
  • Zucchini, July through September
  • Zucchini Blossoms, June through September