Your Ultimate Guide to What's in Season Right Now

Although beets are fresh and in season from fall through spring, they can be enjoyed any time of year as they can be kept in storage for up to five months.

Florida is the main U.S. grapefruit producer, with Texas and California in distant second and third places. These juicy gems are best procured between November and June, with peak production (i.e. deliciousness) between December and April.

Known as a cold weather crop, leeks can be grown year-round in California, but are freshest from September through April.

Although oranges are grown year-round, the seasonal specialties that Florida is known for start to peak in January. By March, many are still going strong on the shelves, including navel and blood oranges.

Parsnips are available from October through May. Known as a cold weather crop, they can be left in the ground for winter and harvested in the spring.

Several varieties of domestically grown pears are available in March, including Anjou, Bosc, and Concorde.

Idaho and Washington produce over half of the potatoes grown in the U.S. They grow year-round and store remarkably well, with major harvests happening from mid-summer through late fall.

A winter storage crop, rutabagas are available from October through March. Be sure to peel the waxed skin off before cooking.

Harvested in the fall, sweet potatoes store well and are generally available year-round. North Carolina produces 60% off all sweet potatoes grown in the U.S.

Winter squash is harvested in summer and fall, but stores so well that it’s generally available until at least April.

Most of the apples consumed in the U.S. are grown in Washington, Michigan, or New York. Precise climate controlled storage environments allow us to have fresh, domestic apples year-round.

California produces almost 80% of the fresh asparagus that is grown domestically. Harvests start in February, peak in March, and dwindle by June.

Avocado season in California runs from February through September. Although peak harvests don’t happen until summertime, March is when these fruits really start ripening.

Broccoli is available year-round, but as a cool weather crop, its peak season is between October and April, when temperatures are lower.

Another cool weather crop, cabbage is produced in the fall through spring months in the South and in the summer and fall months in northern states, leading to year-round availability. The biggest cabbage producing states are California, Florida, New York, Texas, and Wisconsin.

Carrots, usually a summer and fall crop, are grown year-round in California. Over 80% of domestically grown carrots are grown in California, with Michigan and Texas also producing significant yields.

Celery thrives in cooler conditions and is grown year-round in the U.S., with Michigan and California leading in production.

Collards are available year-round, but have a peak first harvest between January and April, as they grow best in cooler weather.

Over 90% of the commercial garlic in the U.S. is grown in California. This storage crop is available all year.

Like many cool weather greens, kale is grown year-round in California. In 2012, California grew more than any other state in the U.S., with Georgia coming in second and New Jersey third.

California grows most of the domestic kiwis available in the U.S. While they ripen in late fall, cold storage keeps them available into mid-spring.

The standard variety Eureka lemons are available year-round, but peak production is between late winter and early summer. Meyer lemons are in season now, peaking between November and March.

Like many leafy greens, lettuce is a cool season crop that can be grown year-round in California. Arizona also produces a large percentage of U.S. leaf lettuce.

As mushrooms can be cultivated indoors, year-round, they are available fresh any time of year. Pennsylvania, California, and Florida are the main producers of mushrooms in the U.S.

Commercial onions are grown domestically in over 20 states, and they are available year-round as storage vegetables.

While winter storage radish varieties are still on store shelves, spring varieties are available fresh starting in March.

Although prime rhubarb season runs from April through June, some harvests hit the shelves in late March. Washington, Oregon, and California are the main producers of rhubarb nationwide.

Spinach is grown year-round in California–the largest spinach producing state in the U.S–with other major producers being Arizona, New Jersey, and Texas.

Chard, a cool weather green, grows year-round in many areas, including California.

Turnips are generally in season from October through March. Although they can be grown year-round, they are freshest in the fall and spring.

Kohlrabi, a relative of broccoli and cabbage, is available year-round but its peak season is fall through spring.

Available year-round but freshest in spring, dandelion greens get bitter as the season progresses. It’s best to buy them between January and May.

Pea shoots are harvested after just two to four weeks of growth. They are available from spring into early summer.