Wyoming Seasonal Fruits and Vegetables

A Guide to Wyoming Grocery Shopping in Season

Rainbow Carrots. Photo © Molly Watson

Ever wonder what fruits and vegetables are in season and why it matters? Eating local food tends to taste better when they are naturally ripe and harvested correctly. Seasonal foods increase the nutritional value of fruits and vegetables, benefiting a healthy lifestyle. Getting your bang for your buck is easy with seasonal foods because when fruits are in season prices tend to drop and freshness increases. Getting all of your vitamins is easy when shopping local and in season, and it often helps the environment.

Eating Wyoming Foods in Season

Exact crop availability and harvest times vary year-to-year depending on the season and the location. In Wyoming, this summary of fruits and vegetables below will help you know what to look for and when at the local markets. Additionally, you can also look up produce by seasons (springsummerfallwinter) or region. Utilize the guide below before shopping, listed in alphabetical order.

A and E

  • Apples, July through October
  • Arugula, May through September
  • Asparagus, April through June
  • Basil, July through September
  • Beets, May through October
  • Blackberries, July into August
  • Blueberries, July into August
  • Broccoli, June through October
  • Brussels sprouts, August through November
  • Cabbage, June through November (local harvest available from storage through March)
  • Cantaloupes, August and September
  • 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
  • Cherries, June and July
  • Cilantro, June through September
  • Corn, mid-June through mid-August
  • Cucumbers, July through mid-October
  • Eggplant, July through mid-October

F and J

  • Fava beans, May
  • Fennel, late spring and summer
  • Garlic, August through November
  • Garlic scapes/green garlic, May and June
  • Grapes, August and September
  • Green beans, July through September
  • Green Onions/Scallions, June through September
  • Greens (various), May through November
  • Herbs, various, May through October

K and O

  • Kale, June through November
  • Leeks, August through October
  • Lettuce (various), May through October
  • Melons, July through September
  • 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)

P and T

  • Parsley, May through September
  • Parsnips, April and May and again in October through November (local harvest available from storage through winter)
  • Peaches, July and August
  • Pears, August through October
  • Peas and pea pods, June through August
  • Peppers (sweet), June through September
  • Persimmons, October
  • Plums & pluots, July and August
  • Potatoes, July through November (local harvest available from storage year-round)
  • Pumpkins, September through October
  • Radishes, May through October
  • Raspberries, June into August
  • 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
  • Strawberries, June and July
  • Tomatoes, July through October
  • Turnips, August through November (local harvest available from storage through February)

U and Z

  • Watermelons, August through September
  • Zucchini, July through October
  • Zucchini Blossoms, July and August