Oregon Produce: A List of Seasonal Fruits & Vegetables

Oregon's farms grow some of the best produce in the country. While the growing season is shorter than in California, the quality for some Oregon produce is considered even higher. The shorter growing season seems to intensify the flavor of the crops. Oregon's climate of warm and dry summers and cool (but not frosty and wet) winters results in happy plants. 

Seasonal Oregon Produce

Listed by product name, this guide outlines the months that each fruit or vegetable is typically grown and harvested from Oregon farms. While different farms likely specialize in specific crops, this list is a perfect overview of the vast array of what is available from Oregon farmers. Each season (spring, summer, fall, winter) results in an abundance of fresh produce. 

• Apples: August through November (cold storage until spring)
• 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
• Cantaloupes: August through October
• Carrots: June through January
• Cauliflower: July through September
• Celeriac/Celery Root: August through November
• Celery: August through November
• Chard: May through February
• Cherries: June and July
• Chiles: August through October
• 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
• Fiddleheads: April and May
• Figs: July and August
• Garlic: August through November (stored year-round)
• Garlic Scapes/Green Garlic: spring
• Grapes: August through October
• Green Beans: July through September
• Green Onions/Scallions: spring through fall
• Greens: May through February
• Huckleberries: August and September
• Jerusalem Artichokes/Sunchokes: July through October
• Kale: May through February
• Kiwi: September through November
• 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
• Nettles: March through May
• New Potatoes: spring
• 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 and pea pods: June and July
• Peppers (sweet): August through October
• Persimmons: fall
• Plums & Pluots: August and September
• Potatoes: year-round
• Pumpkins: October through November
• Quinces: October
• Radicchio: May through November
• Radishes: May through November
• Radishes (daikon, watermelon, other large varieties): June through November
• Raspberries: June through August
• Rhubarb: April through June
• Rosemary: May through December
• Rutabaga: September through February
• Sage: May through December
• Salsify: September through December
• Shallots: September through December (from storage through winter)
• Shelling beans: September and October
• Snap peas/snow peas/pea pods: 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
• Watercress: May through December
• Watermelon: August and September
• Zucchini: June through October
• Zucchini Blossoms: June through October