A Monthly Guide to the Northeast's Seasonal Fruits and Vegetables

Everything you need to know for eating local

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 12/22/22
Spring vegetables and fruit

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The Northeast region of the United States—spanning New York, Connecticut, Maine, Massachusetts, and New Hampshire—usually yields a shorter growing season and a later, a longer harvest of cool-weather crops than the rest of the country. Because Maine is higher up, it has an even shorter and later season than its Northeastern brethren.

The exact availability and harvest times of specific fruits and vegetables will vary region-to-region and year-to-year. Many factors such as rain levels, frost dates, and pests can impact seasonal harvests.

  • 01 of 07

    April

    Fresh Ramps

    Diana Rattray / The Spruce

    April is the start of seasonal harvest in the Northeast. Depending on a number of growing factors, the season could start early or late in the month. The following produce is usually available for picking at this point in the year:

    • Fiddleheads, April and May
    • Parsnips, April and May; October through December
    • Pea Greens, April through June
    • Ramps, April through June
  • 02 of 07

    May

    Yorkshire Rhubarb - Recipes - Rhubarb Recipes

    Division / Getty Images

    As spring progresses, the month of May brings along more greens. May's typical harvest includes the following:

    • Arugula, May through September
    • Asparagus, May and June
    • Chard, May through November
    • Fava Beans, May and June
    • Green Onions/Scallions, May through September
    • Lettuce, May through October
    • Mint, May through August
    • Nettles, May and June 
    • Parsley, May through November
    • Radishes, May through September
    • Rhubarb, May through July
    • Spinach, May through September
    • Thyme, May through September
  • 03 of 07

    June

    Fresh Ripe Strawberries

    Deborah Pendell / Getty Images

    As the temperatures rise and the days lengthen, June's harvest adds more color and variety to the markets. Much of the fruits and vegetables that are harvested this month will be available all summer long, including:

    • Beets, June through December
    • Broccoli, June through November
    • Cabbage, June through October
    • Carrots, June through September 
    • Corn, June through August
    • Kale, June through November
    • Kohlrabi, June and July; September and October
    • Morels, June through October
    • Mushrooms, June through October
    • Oregano, June through October
    • Strawberries, June
    • Zucchini Blossoms, June and July
  • 04 of 07

    July

    Zucchini

    Maximilian Stock Ltd / Getty Images

    The typical harvests of July tend to be more vibrant, with more fruit available. This is when juicy tomatoes, flavorful cherries, and fuzzy peaches all begin to appear at the farm stands and local markets.

    • Apples, July through October
    • Basil, July through September
    • Blueberries, July and August
    • Cherries, July
    • Cucumber, July through October
    • Eggplant, July through October
    • Garlic, July through October
    • Green beans, July through September
    • Melons, July through October
    • Onions, July through October
    • Peaches, July through September
    • Peas and pea pods, July through October
    • Peppers (sweet), July through October
    • Potatoes, July through October
    • Raspberries, July through September
    • Squash (summer), July through September
    • Tomatoes, July through September
    • Zucchini, July through September
    Continue to 5 of 7 below
  • 05 of 07

    August

    Williams Pears

    Franck Bichon / Getty Images

    Deep into summer, August harvests yield a variety of fruits and vegetables. Typical produce available during this time of year includes:

    • Broccoli raab, August through November
    • Cantaloupes, August and September
    • Cauliflower, August through November
    • Celery, August through October
    • Leeks, August through December
    • Nectarines, August and September
    • Pears, August through December
    • Plums and Pluots, August and September
    • Rutabagas, August through November
    • Squash (winter), August through December
    • Turnips, August through November
    • Watermelons, August through October
  • 06 of 07

    September

    Brussels Sprouts Ready to Cook

    Molly Watson / The Spruce

    With September comes the start of autumn. There is still much to harvest in the Northeast, including the following:

    • Brussels sprouts, September through November
    • Celeriac, September through November
    • Chicory, September and October
    • Escarole, September and October
    • Grapes, September and October
    • Pumpkins, September through November
    • Radicchio, September and October
    • Shelling Beans, September through November
  • 07 of 07

    October

    Fresh Cranberries

    Deborah Pendell / Getty Images

    October is the last month of harvests for the Northeast. Some of this hardier produce can be put in cold storage throughout the winter months. The last goods of the growing season include:

    • Cranberries, October through December
    • Fennel, October and November