What’s in Season

The following is a list of fruits & veggies and when they are generally available at market throughout the year. Please keep in mind that weather and other factors can change the availability of a particular crop, sometimes drastically. This list is adapted from a third party website and is meant to be a basic guide, not a definitive list of what each farmer will have at market.

    • Apples: August through November
    • Apricots: June and July
    • Artichokes: September and October
    • Arugula: May through December
    • Asparagus: April through June
    • Basil: June through November
    • Beets: June through January
    • Blackberries: July through September
    • Blueberries: June through September
    • Boysenberries: June through August
    • Broccoli: June through September
    • Brussels sprouts: September through January
    • Cabbage: June through February
    • Carrots: June through January
    • Cauliflower: July through September
    • Celery: August through November
    • Chard: May through February
    • Cherries: June and July
    • Collard greens: May through February
    • Corn: August through October
    • Cucumber: July through October
    • Edible flowers: April through September
    • Eggplant: August through November
    • Fava beans: April through June
    • Fennel: Year-round
    • Garlic: August through November (stored year-round)
    • Grapes: August through October
    • Green beans: July through September
    • Green onions and scallions: spring through fall
    • Greens: May through February
    • Herbs: various year-round
    • Kale: May through February
    • Kohlrabi: August through October
    • Leeks: September through March
    • Lettuce: May through November
    • Marionberries: July
    • Melons: August through October
    • Mint: May through December
    • Morels: May
    • Mushrooms (cultivated): Year-round
    • Mushrooms (wild): Spring through fall
    • Nectarines: Summer
    • Onions: June through October (stored in winter)
    • Oregano: May through December
    • Parsley: May through December
    • Parsnips: September through February
    • Pears: August and November
    • Pea greens: May
    • Peas (shelling, snap, and sweet): June and July
    • Peppers (hot & sweet): August through October
    • Plums and pluots: August and September
    • Potatoes: Year-round
    • Pumpkins: October through November
    • Radicchio: May through November
    • Radishes: May through November
    • Raspberries: June through August
    • Rhubarb: April through June
    • Rosemary: May through December
    • Rutabaga: September through February
    • Sage: May through December
    • Shallots: September through December
    • Shelling beans: September and October
    • Snap peas: June and July
    • Sorrel: May through November
    • Spinach: May through December
    • Squash (summer): June through October
    • Squash (winter): September through February
    • Strawberries: June and July
    • Thyme: May through December
    • Tomatoes: July through October
    • Turnips: June through January
    • Zucchini and zucchini blossoms: June through October

Source: https://www.thespruceeats.com/pacific-northwest-seasonal-fruits-and-vegetables-2217163