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Spring (March – May)

• Leafy Greens: Spinach, lettuce, kale, arugula, chard
• Root Vegetables: Radishes, green onions, turnips
• Other: Asparagus, peas, rhubarb, fiddleheads 

Summer (June – August)

• Berries: Strawberries, blueberries, raspberries, blackberries, boysenberries
• Stone Fruits: Cherries, apricots, peaches, nectarines, plums
• Other Fruits: Melons (cantaloupe, watermelon), figs
• Vegetables: Corn, tomatoes, cucumbers, zucchini, green beans, peppers, eggplant 

Fall (September – November)

• Apples: A wide variety of apples are abundant during this time.
• Pears: Several varieties of pears are also in season.
• Winter Squash: Acorn, butternut, hubbard, and other varieties are readily available.
• Root Vegetables: Carrots, potatoes, beets, parsnips, onions, garlic
• Other Vegetables: Brussels sprouts, cabbage, cauliflower, broccoli, celery, chiles, kale, collard greens, pumpkin 

Winter (December – February)

• Root Vegetables: Stored potatoes, carrots, onions, garlic, beets, parsnips
• Winter Squash: Hardier varieties like acorn, butternut, and hubbard are still available.
• Greens: Some hardier greens like kale and collard greens may be available. 

Year-round

• Some Herbs: While many herbs are seasonal, certain varieties can be found year-round.
• Fennel: This versatile vegetable is available throughout the year. 

• Visit your local Farmers Market: Many towns in Eastern Washington host farmers markets where you can find fresh, locally grown fruits and vegetables directly from the producers.
• Check with local farms and orchards: Some farms offer on-farm sales or u-pick opportunities.

• Look for roadside stands: Like Rest Awhile Country Market