Utah Seasonal Fruits & Vegetables

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.

Utah Seasonal Fruits and Veggies

  • 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