Apples - They're harvested late summer through fall.
Artichokes - produce a second, smaller crop in the fall that tends to produce small to medium artichokes. Beets - are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Broccoli - Is harvested year round but it is more sweet, less bitter and sharp when harvested in the cooler temperatures of fall in most climates.
Broccoli raabe, rapini - A more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
Brussels sprouts - grow on a stalk, and if you see them for sale that way snap them up - they'll last quite a bit longer than once they're cut.
Cabbage - can be harvested year round but the cooler the weather when it's harvested, the sweeter it tends to taste
Carrots - Locally grown carrots are often available from storage through fall and early winter even in colder climates.
Cauliflower - may be grown, harvested, and sold year-round, but is at its best in fall and winter and into early spring. Celery - is at its best throughout the fall months
Chard - is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.
Chicories - are cool weather crops that come into season in late fall
Chiles - are best at the end of summer and into fall. Dried chiles are, of course, available year-round.
Cranberries -harvested in New England and the Upper Midwest in the fall.
Curly Endive (Frisée) - is a chicory, at its best in fall and winter.
Edamame - are fresh soy beans – look for them in late summer and fall.
Eggplant - (early fall) comes into season towards the end of summer, but bright shiny heavy-feeling specimens stay in season well into fall.
Escarole - is another chicory at its best in fall and winter.
Fennel - natural season is from fall through early spring.
Figs - have a short second season in late fall (the first harvest comes in summer) just in time for Thanksgiving.
Garlic -Fresh garlic is at its plump, sweetest best in late summer and fall but can be found in cold storage during other seasons
Grapes - (early fall) ripen towards the end of summer where they grow best; the harvest continues into fall.
Green beans - from mid-summer into fall Herbs – look for bundles of rosemary, parsley, thyme, and sage.
Horseradish - is at its best in fall and winter. Like so many other root vegetables, however, it stores well and is often available in decent shape well into spring.
Jerusalem artichokes/Sunchokes - are brown nubs, that look a bit like small pieces of fresh ginger. Look for firm tubers with smooth, tan skins in fall and winter.
Kale -from fall to early winter
Kohlrabi -(late fall) comes into season by the end of fall, but stays at its sweet best into winter Mushrooms - Most wild mushrooms are in-season in summer through fall. Onions -come from storage all year round but most onions are harvested in late summer through the fall.
Parsnips - look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
Pears - have a season that runs from mid-summer well into winter, depending on the variety and region.
Peppers - (early fall) - both sweet and spicy- are harvested in late summer and early fall. Potatoes - are excellent storage vegetables, but most varieties are harvested in the fall.
Pumpkins - are the most common winter squash and come into season in September in most areas. Radicchio -like all chicories, radicchio is more sweet and less bitter when the weather is cool.
Radishes (all types) are so fast-growing that they can be sown several times during the growing season in most climates. Fall marks the end of the season for small red radishes and the beginning of the season for larger daikon-type radishes.
Rutabagas - also known as "yellow turnips" and "Swedes" are a sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter.
Shallots are harvested in late summer and into fall, and are at their sweetest when fresh.
Shelling beans - are those beans that can become dried beans but are briefly available fresh, as shelling beans, in mid-summer to early fall
Spinach - best during the summer and fall
Sweet potatoes - They store well and are available from local sources from late summer through winter other places. Turnips - have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
Winter squash - of all sorts comes into season in early fall and usually last well into winter.
Zucchini - have a harvest season from summer into fall in most climates.
Artichokes - produce a second, smaller crop in the fall that tends to produce small to medium artichokes. Beets - are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Broccoli - Is harvested year round but it is more sweet, less bitter and sharp when harvested in the cooler temperatures of fall in most climates.
Broccoli raabe, rapini - A more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
Brussels sprouts - grow on a stalk, and if you see them for sale that way snap them up - they'll last quite a bit longer than once they're cut.
Cabbage - can be harvested year round but the cooler the weather when it's harvested, the sweeter it tends to taste
Carrots - Locally grown carrots are often available from storage through fall and early winter even in colder climates.
Cauliflower - may be grown, harvested, and sold year-round, but is at its best in fall and winter and into early spring. Celery - is at its best throughout the fall months
Chard - is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.
Chicories - are cool weather crops that come into season in late fall
Chiles - are best at the end of summer and into fall. Dried chiles are, of course, available year-round.
Cranberries -harvested in New England and the Upper Midwest in the fall.
Curly Endive (Frisée) - is a chicory, at its best in fall and winter.
Edamame - are fresh soy beans – look for them in late summer and fall.
Eggplant - (early fall) comes into season towards the end of summer, but bright shiny heavy-feeling specimens stay in season well into fall.
Escarole - is another chicory at its best in fall and winter.
Fennel - natural season is from fall through early spring.
Figs - have a short second season in late fall (the first harvest comes in summer) just in time for Thanksgiving.
Garlic -Fresh garlic is at its plump, sweetest best in late summer and fall but can be found in cold storage during other seasons
Grapes - (early fall) ripen towards the end of summer where they grow best; the harvest continues into fall.
Green beans - from mid-summer into fall Herbs – look for bundles of rosemary, parsley, thyme, and sage.
Horseradish - is at its best in fall and winter. Like so many other root vegetables, however, it stores well and is often available in decent shape well into spring.
Jerusalem artichokes/Sunchokes - are brown nubs, that look a bit like small pieces of fresh ginger. Look for firm tubers with smooth, tan skins in fall and winter.
Kale -from fall to early winter
Kohlrabi -(late fall) comes into season by the end of fall, but stays at its sweet best into winter Mushrooms - Most wild mushrooms are in-season in summer through fall. Onions -come from storage all year round but most onions are harvested in late summer through the fall.
Parsnips - look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
Pears - have a season that runs from mid-summer well into winter, depending on the variety and region.
Peppers - (early fall) - both sweet and spicy- are harvested in late summer and early fall. Potatoes - are excellent storage vegetables, but most varieties are harvested in the fall.
Pumpkins - are the most common winter squash and come into season in September in most areas. Radicchio -like all chicories, radicchio is more sweet and less bitter when the weather is cool.
Radishes (all types) are so fast-growing that they can be sown several times during the growing season in most climates. Fall marks the end of the season for small red radishes and the beginning of the season for larger daikon-type radishes.
Rutabagas - also known as "yellow turnips" and "Swedes" are a sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter.
Shallots are harvested in late summer and into fall, and are at their sweetest when fresh.
Shelling beans - are those beans that can become dried beans but are briefly available fresh, as shelling beans, in mid-summer to early fall
Spinach - best during the summer and fall
Sweet potatoes - They store well and are available from local sources from late summer through winter other places. Turnips - have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
Winter squash - of all sorts comes into season in early fall and usually last well into winter.
Zucchini - have a harvest season from summer into fall in most climates.
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