Tennessee Seasonal Fruits and Vegetables

Group of fresh fruits, vegetables, and greens

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Tennessee has plenty of delicious fruits and vegetables grown within its boundaries. Depending on how east or west you are, growing seasons and crop availability will vary. They will also vary from year to year, but the list below will give you some decent perimeters of when to start looking for what at farmers markets, farm stands, and any stores that carry local produce near you.

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

In-Season Produce

  • Apples: August through February (cold storage until spring)
  • Arugula: available year-round but best in spring and fall
  • Asparagus: spring
  • Basil: May through November
  • Beets: year-round
  • Blueberries: May into July
  • Broccoli: May and again in October and November
  • Broccoli raab: October into December
  • Brussels sprouts: October through December
  • Butter beans: July and August
  • Cabbage: May through December
  • Cantaloupes: July and August
  • Carrots: year-round
  • Cauliflower: October through December
  • Celeriac/celery root: October through January
  • Celery: September through November
  • Cilantro: year-round
  • Chard: March into December
  • Cherries: late spring and summer
  • Chicories: October through December
  • Chiles: August and September
  • Collard greens: March into December
  • Corn: June through August
  • Cucumbers: June through November
  • Eggplant: June through August
  • Escarole: September through December
  • Fennel: fall through spring
  • Garlic: July and August (stored year-round)
  • Garlic scapes/green garlic: March and April
  • Grapes: August into October
  • Green beans: June through September
  • Greens: March into December
  • Green onions: March through November
  • Herbs: various year-round
  • Kale: March into December
  • Kohlrabi: October through March
  • Leeks: year-round
  • Lettuce: year-round
  • Melons: June through August
  • Mint: year-round
  • Morels: spring
  • Mushrooms (cultivated): year-round
  • Mushrooms (wild): spring through fall
  • Nectarines: June through September
  • Nettles: March and April
  • New Potatoes: March and April
  • Okra: August
  • Onions: year-round
  • Oregano: year-round
  • Parsley: year-round
  • Parsnips: October into December
  • Peaches: June through September
  • Pea Greens: March and April
  • Peas and pea pods: June through August
  • Peppers (sweet): June through August
  • Potatoes: July (available from storage year-round)
  • Pumpkins: September and October
  • Radicchio: September through December
  • Radishes: March into November
  • Sage: year-round
  • Scallions: March through November
  • Shallots: summer and fall (from storage through winter)
  • Shelling beans: August and September
  • Snap peas (snow peas/pea pods): June and July
  • Sorrel: year-round
  • Spinach: year-round
  • Squash (summer): May through September
  • Squash (winter): fall and winter
  • Strawberries: April through June
  • Sweet potatoes: year-round
  • Thyme: year-round
  • Tomatoes: July into October
  • Turnips: September into March
  • Watermelons: June through August
  • Winter squash: September into January
  • Zucchini: May through September
  • Zucchini blossoms: May through July