West Virginia Seasonal Fruits and Vegetables

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In This Article

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 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.


  • 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


  • Arugula, May through September
  • Asparagus, April through June
  • 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
  • Corn, mid-June through mid-August
  • Cucumbers, July through mid-October
  • Eggplant, July through mid-October
  • Fava beans, May
  • Fennel,
  • 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
  • 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)
  • 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


  • Basil, July through September
  • Cilantro, June through September
  • Parsley, May through September
  • Various Herbs, May through October