Seasonal Produce of Seattle

Because of the myriad microclimates of this region, there does not exist a perfect timeframe for the availability of fruits, vegetables and fungi. Fortunately, farmers sometimes travel over the Cascades, or take the ferry in from the Olympic Peninsula, or come up from Willamette Valley, or head down from Skagit Valley, so that the consumer of the farmers markets hardly notices it. This list is based both on research and my experience in Seattle, beginning in 2011.

A-Z

Apples – July – March (proper storage extends harvest into winter)
Apricots – June – August
Artichokes – April – July, September-October
Arugula – June – November
Asian pears – August – January  (proper storage extends harvest into winter)
Asparagus – May – June

Beans, Black – year-round (harvested in autumn and winter, and saved)
Beans, Fava – July-December
Beans, green – July – October
Beets (red, gold, Chiogga) – May – December
Blackberries – August – September
Blueberries – June – September
Bok choy – year-round
Borage flowers – May – June
Boysenberries – July – August
Broccoli – year-round
Brussels sprouts – November – February

Cabbage (green, red, savoy, etc.) – year-round
Cardoons – April – June
Carrots – May – March (maroon and golden in July and August)
Cauliflower – year-round
Celeriac (or, Celery Root) – September – December
Celery – August – November
Chard (Swiss, rainbow) – year-round
Cherries (Rainier, Red) – June – July
Cilantro – June – October
Collards – year-round
Corn – July – October
Cranberries – October – November
Cucumbers – June – November
Cucumbers (Japanese) – May – July
Currants – August

Dandelion greens – March – June (they can be harvested later, and even in autumn, though the leaves will be more bitter)
Dill – June – October

Eggplant – July – August
Elderflower – June

Fennel – July – December
Fiddlehead Ferns – April – June
Figs – June – October

Garlic – Year-round (depending on heirloom varieties and amount in storage)
Garlic Greens – May-July
Goose Tongue (Plantago maritima) – June
Grapes – August – October

Herbs – April – September
Huckleberries, blue  – August – December
Huckleberries, red – July

Jerusalem Artichokes (or Sunchokes) – September-February; April – June

Kale (green, red, lacinato/dino, etc.) – year-round
Kiwi – September – December
Kohlrabi – September – January

Leeks – August – February
Lettuce – May – February
Lovage – May – June

Mache – August – December
Melons – August – November
Miner’s lettuce – April – May
Mulberries – July – August
Mushrooms, domesticated (crimini, oyster, portabello, shiitake, white button) – year-round
Mushrooms, Black Trumpet – December – February; April – May
Mushrooms, Chanterelle (or, Golden Chanterelle) – late August – December
Mushrooms, Coral – June
Mushrooms, Hedgehog – October – December
Mushrooms, Morel – April – June
Mushrooms, Porcini (King Bolete) – May – June
Mushrooms, wild, dried – year-round

Nectarines – July – August
Nettles – February – May (leaves get bitter toward the end, as plants go to seed — I pick them through June)

Okra – July – September
Onions (Walla Walla Sweet, Yellow, Red) – June – December
Onions, Green (or, Scallions) – June – December

Parsley – May – September
Parsnips – October – early spring
Peaches – July – August
Pears – August – February (proper storage extends harvest into winter)
Pea shoots – May
Peas – June – fall
Peppers – June – September
Persimmons – October – November
Plums – August – September
Potatoes – May – March (proper storage extends harvest into winter)
Pumpkin – October – December
Purslane – June – September

Quince – October – December

Radishes (red, daikon, white, black, etc.) – Year-round
Ramps (Allium tricoccum) – April – May
Raspberries – June – October
Rhubarb – April – September
Romanesco (or Romanesco Cauliflower) – August – November
Rutabaga – October – March

Salmonberries – May – June
Sea Beans – May – June
Shallots – August – December
Sorrel, French – May – December
Sorrel, Wood – April – May
Spinach – year-round
Squash, summer – June – November/December
Squash, winter – September – March (proper storage extends harvest into winter)
Strawberries – May – October
Sweet Potatoes – November – December

Tomatillos – July – September
Tomatoes (slicing, roma, plum, heirloom, etc) – June – October (hothouse available into December)
Turnips (including baby white) – September – January

Watercress (wild) – April – June

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