Utah Seasonal Fruits & Vegetables

What's In Season In Utah?

Fresh picked vegetables
Michael Piazza / Getty Images

The dry climate of much of Utah offers a surprising diversity of crops. Exact harvest windows will change from year to year as rainfall and temperatures throughout the growing season vary. Even as the precise harvest season varies, though, fruits and vegetables have general seasons, and those are listed below. Use this alphabetical listing of fruits and vegetables to know what to look for when you go to the farmers market, or even as a guide to what may be from local sources at the store.

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

Apples, August through October (cold storage until spring)

Apricots, mid-August through mid-September

Arugula, available year-round (from hothouses in winter) but best in spring and fall in warmer areas, summer and fall in cooler areas

Asparagus, May

Basil, June through September

Beets, July through October

Blackberries, August and September

Blueberries, June and July

Broccoli, July through October

Broccoli Raab, September and October

Cabbage, August into November

Cantaloupes, mid-August through mid-October

Carrots, August through November

Cauliflower, August through October

Celeriac/Celery Root, September and October

Celery, mid-July into October

Chard, July through October

Cherries, June

Chicories, September through November

Chiles, August into October

Collard Greens, August through October

Corn, mid-July into October

Cucumbers, mid-July into October

Eggplant, mid-August into October

Escarole, September into November

Fava Beans, May

Fennel, June through September

Garlic, July through September (stored year-round)

Green Garlic, May and June

Grapes, September into October

Green Beans, Mid-July through September

Green Onions/Scallions, June through October

Herbs, July through October

Kale, August into November

Leeks, August through March (available from storgae year-round)

Lettuce, June into November

Melons, mid-August into October

Mint, May through October

Morels, April through June

Mushrooms (wild), spring through fall

Nettles, April through June

New Potatoes, June and July

Onions, August through March (available year-round from storage)

Oregano, August and September

Parsley, June through October

Parsnips, September through November

Peaches, August and September

Pears, September and October

Pea Greens, spring

Peas, spring and early summer

Peppers (sweet), August into October

Plums & Pluots, August

Potatoes, harvested July through November but available from storage year-round

Pumpkins, September and October

Radicchio, August through November

Radishes, May through November

Raspberries, August into October

Rhubarb, May through September

Rutabagas, October and November

Shallots, July through October (from storage through winter)

Shelling Beans, September

Spinach, May through October

Sprouts, year-round (from hothouses)

Squash (summer), August into October

Squash (winter), August into December

Strawberries, June into October

Sweet Onions, August through October

Tomatoes, July into October

Turnips, October into December

Watermelons, September into October

Winter Squash, September into November

Zucchini, August into October

Zucchini Blossoms, August