Pennsylvania Seasonal Fruits and Vegetables

Pennsylvania has plenty of rich, lovely farmland and a range of crops to match. See what's in season when in Pennsylvania so you can eat locally and seasonally.

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. Rather than eating fruit and vegetables imported from a great distance, you can buy locally grown products.

If you are looking for a specific fruit or vegetable to use in dishes or to preserve, this list will help you pinpoint when it is likely to be available at a farmers market, farm stand, or in local stores. The list can help you plan seasonal menus if you want to focus on local foods when they are available and at their peak of flavor. You'll also know when to set aside time for canning, freezing, and preserving local foods to enjoy throughout the year.

Pennsylvania Seasonal Fruit and Vegetable Availability

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

  • Apples, July through October (cold storage until spring)
  • Arugula, May through September
  • Asparagus, May, and June
  • Basil, July through September
  • Beets, June through December
  • Blackberries, late July through mid-August
  • 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/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, wild spring through fall
  • Nectarines, August and September
  • New Potatoes, May
  • Okra, August, and September
  • 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, June, and July
  • 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
  • Raspberries, July through September
  • Rhubarb, May through July
  • Rutabagas, August through November
  • 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