A Year of Seasonal Produce in the U.S.

Produce in season tends to taste better, often costs less and is more likely to be grown closer to home. Exact timing varies across the country, so treat this as a general guide and check your local farmers market or the USDA farmers market directory for what is growing near you.

Spring (March to May)

Asparagus, peas, spring onions, radishes, artichokes
Spinach, arugula and other tender greens
Strawberries toward late spring

Spring cooking is quick and fresh. Try our smashed avocado and egg toast with a pile of peppery arugula, or toss tender greens and fresh herbs into a quinoa tabbouleh.

Summer (June to August)

Tomatoes, zucchini, bell peppers, eggplant, corn, cucumbers
Berries, peaches, cherries, watermelon
Fresh herbs like basil, mint and cilantro

Summer is the season for not cooking much at all. Ripe tomatoes and red peppers shine in a roasted red pepper and tomato soup, and stuffed zucchini boats use up a garden surplus.

Fall (September to November)

Apples, pears, grapes
Sweet potatoes, winter squash, pumpkin
Cauliflower, broccoli, Brussels sprouts, kale

As the weather cools, the oven comes back on. Roasting brings out the sweetness of fall vegetables. Try the tahini cauliflower bowl or apple baked oatmeal cups.

Winter (December to February)

Citrus: oranges, grapefruit, lemons, clementines
Beets, carrots, parsnips, cabbage
Hardy greens like kale and collards

Winter cooking is about soups, stews and bright citrus. A roasted beet and orange salad brings color to grey days, and lemon chicken orzo soup is pure comfort.

Buying and storing tips

Buy what you will use in a few days, especially for delicate fruit and greens.
Store tomatoes, bananas and stone fruit at room temperature until ripe.
Keep leafy greens wrapped in a towel in the fridge crisper.
When something is cheap and abundant, freeze extra for later, such as berries, corn or chopped peppers.

Frozen counts too

Frozen fruits and vegetables are usually picked and frozen at their peak, so they are a great choice out of season. Keep a few bags in the freezer and you will always have something colorful to add to a meal.

Published August 28, 2026, reviewed October 19, 2026. General kitchen information only; not medical or nutrition advice.