Nevada Seasonal Fruits and Vegetables

Nevada is a state with extremes of temperature and dryness, which affects what can be grown and when it can be harvested. Depending on where you live, which seasonal fruits and vegetables are grown and when they are available from local producers will vary. Much of the state is in USDA zones 5 to 7, while the southern tip (including the Las Vegas area) is in zones 8 and 9.

Use this alphabetical listing of seasonal fruits and vegetables grown in Nevada and their harvest seasons. If you have a local farmers market, check with them for a chart of what is available and when.

Nevada Seasonal Produce List

• Apples, August through October (cold storage until spring)
• Apricots, mid-August through mid-September
• Arugula, available year-round (from hothouses in winter) but best in spring and fall in warmer areas, summer and fall in cooler areas
• Asparagus, May
• Basil, June through September
• Beets, July through October
• Blackberries, August and September
• Blueberries, June and July
• Broccoli, July through October
• Broccoli raab, September and October
• Cabbage, August into November
• Cantaloupes, mid-August through mid-October
• Carrots, August through November
• Cauliflower, August through October
• Celeriac/celery root, September and October
• Celery, mid-July into October
• Chard, July through October
• Cherries, June
• Chicories, September through November
• Chiles, August into October
• Collard greens, August through October
• Corn, mid-July into October
• Cucumbers, mid-July into October
• Eggplant, mid-August into October
• Escarole, September into November
• Fava beans, May
• Fennel, June through September
• Garlic, July through September (stored year-round)
• Green garlic, May and June
• Grapes, September into October
• Green beans, Mid-July through September
• Green onions/scallions, June through October
• Herbs, July through October
• Kale, August into November
• Leeks, August through March (available from storage year-round)
• Lettuce, June into November
• Melons, mid-August into October
• Mint, May through October
• Morels, April through June
• Mushrooms (wild), spring through fall
• Nettles, April through June
• New Potatoes, June and July
• Onions, August through March (available year-round from storage)
• Oregano, August and September
• Parsley, June through October
• Parsnips, September through November
• Peaches, August and September
• Pears, September, and October
• Pea greens, spring
• Peas and pea pods, spring and early summer
• Peppers (sweet), August into October
• Plums and pluots, August
• Potatoes, harvested July through November but available from storage year-round
• Potatoes (new), June and July
• Pumpkins, September and October
• Radicchio, August through November
• Radishes, May through November
• Raspberries, August into October
• Rhubarb, May through September
• Rutabagas, October and November
• Scallions/green onions, May through October
• Shallots, July through October (from storage through winter)
• Shelling beans, September
• Snap peas/snow peas/pea pods, May through July
• Spinach, May through October
• Sprouts, year-round (from hothouses)
• Squash (summer), August into October
• Squash (winter), August into December
• Strawberries, June into October
• Sweet onions, August through October
• Tomatoes, July into October
• Turnips, October into December
• Watermelons, September into October
• Winter squash, September into November
• Zucchini, August into October
• Zucchini blossoms, August

Using a Seasonal List

This list can help you decide what you can put together for a seasonally-based menu. It is also good to know when the harvest will be ready so you can set aside time for preserving food by freezing, canning, pickling, and drying. While you may not be able to get every type of produce locally, it can help to learn what is generally available in stores in spring, summer, fall, winter.