The Seasonal Fruits and Vegetables of the Northeast

Harvest Months for Produce in the Northeast

Apples at the Farmers Market
Basket of Apples. Roderick Chen/Getty Images

The Northeast region of the United States (including New York, Connecticut, Maine, Massachusetts, and New Hampshire) usually experiences a later harvest, a shorter growing season, and a longer harvest of cool-weather crops when compared to the rest of the country. The exact availability and harvest times of specific fruits and vegetables will vary region-to-region and year-to-year. Many factors including rain levels, frost dates, and pests can impact seasonal harvests.

Due to its northerly location, Maine has a slightly shorter and later season than those listed below.

Seasonal Fruits and Vegetables of the Northeast

This comprehensive list serves as a general guideline for when fruits and vegetables are harvested in the Northeast region. For the most accurate information, visit local farms or farmers' markets. The farmers and vendors can share harvest information and specific details on each crop they grow. 

  • 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
  • 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/Scallions, 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 and summer
  • Morels, spring
  • Mushrooms (cultivated), year-round
  • Mushrooms (wild), spring through fall
  • Nectarines, August and September
  • Nettles, spring
  • Onions, July through October (stored in winter)
  • Oregano, June through October
  • Parsley, May through November
  • Parsnips, April and May; 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 through June
  • Raspberries, July through September
  • Rhubarb, May through July
  • Rutabagas, August through November
  • Scallions/Green Onions, May through September
  • Shelling Beans, September through November
  • Spinach, May through September
  • 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