West Virginia Seasonal Fruits and Vegetables

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West Virginia is still a state of family-owned farms rather than corporate farms, with 95 percent family-owned. There are dozens of farmers markets throughout the state as well as a chance to buy fresh local produce at supermarkets and from farm stands. But it helps to know what crops to expect to find and when you can find them in the season.

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 in the West Virginia. You can also look up produce by seasons (spring, summer, fall, winter) or region.

How to Use Seasonal Fruit and Vegetables

If you want to develop a seasonal menu driven by what you can buy that is locally-grown, check the availability of ingredients during different months. You may also want to use this list to see when it's best to buy local produce for canning, freezing, or preserving so you can set time aside for those projects.

West Virginia Seasonal Fruit and Vegetable List


Apples, July through October

Blackberries, July into August

Blueberries, July into August

Cantaloupes, August and September

Cherries, June and July

Grapes, August and September

Melons, July through September

Peaches, July and August

Pears, August through October

Persimmons, October

Plums & pluots, July and August

Raspberries, June into August

Strawberries, June and July

Watermelons, August through September

Vegetables, Herbs, and Mushrooms

Arugula, May through September

Asparagus, April through June

Basil, July through September

Beets, May through October

Broccoli, June through October

Brussels sprouts, August through November

Cabbage, June through November (local harvest available from storage through March)

Carrots, May through November (local harvest available from storage through winter)

Cauliflower, August through November

Celeriac/celery root, August through October

Celery, August through October

Chard, May through September

Cilantro, June through September

Corn, mid-June through mid-August

Cucumbers, July through mid-October

Eggplant, July through mid-October

Fava beans, May


Garlic, August through November

Garlic scapes/green garlic, May, and June

Green beans, July through September

Green Onions/Scallions, June through September

Greens (various), May through November

Herbs, various, May through October

Kale, June through November

Leeks, August through October

Lettuce (various), May through October

Morels, spring

Mushrooms (cultivated), year-round

Mushrooms (wild), spring through fall, varies tremendously each year

Onions, August through October (local harvest available from storage year-round)

Parsley, May through September

Parsnips, April and May and again in October through November (local harvest available from storage through winter)

Peas and pea pods, June through August

Peppers (sweet), June through September

Potatoes, July through November (local harvest available from storage year-round)

Pumpkins, September through October

Radishes, May through October

Rhubarb, April through June

Shelling Beans, September through October (local harvest available dried year-round)

Spinach, May through October

Squash (summer), July through October

Squash (winter), August through November (local harvest available from storage into spring

Tomatoes, July through October

Turnips, August through November (local harvest available from storage through February)

Zucchini, July through October

Zucchini Blossoms, July, and August