Signature toolUpdated August 25, 2026

Seasonal Harvest Calendar

Forty source-anchored crop records connect regional season, harvest signal, storage direction, and the first useful meal.

A harvest calendar pinned beside baskets of seasonal vegetables

Use this calendar to begin a conversation with a grower, market manager, or local Extension office. Each region is tied to a named university source, and each record carries the crop from harvest cue to storage and kitchen use. The seasons stay qualitative because weather, elevation, cultivar, and farm practice can move a real window.

40crop records

4regional anchors

6season labels

10fields per record

RegionSeasonCrop search

40 of 40 crop records shown

Region / season	Crop	Harvest signal	Storage direction	Kitchen use	Row sources
Upper Midwestspring	Salad greens	Cut tender leaves before heat or bolting reduces quality	Cool promptly and protect from drying; use soon	salad, sandwich, or quick wilt	University of Minnesota crop planning toolsWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Upper Midwestspring	Radishes	Pull when roots reach the useful size for the variety before they become pithy	Remove tops and refrigerate; check item-specific guidance	slice, roast, or pickle with a tested method	University of Minnesota crop planning toolsWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Upper Midwestspring	Snap peas	Pick while pods are crisp and peas are only partly developed	Chill promptly and use while sweetness and texture hold	eat raw, sauté, or fold into grains	University of Minnesota crop planning toolsWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Upper Midwestearly summer	Carrots	Pull baby roots when useful or wait for the variety's full size	Remove tops and follow cool storage guidance	roast, grate, or simmer with beans	University of Minnesota crop planning toolsWisconsin Extension vegetable harvest guideIowa State storage guide
Upper Midwestearly summer	Broccoli	Cut compact heads before flower buds open; side shoots may follow	Cool promptly and keep dry enough to prevent decay	steam, roast, or chop into soup	University of Minnesota crop planning toolsWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Upper Midwesthigh summer	Green beans	Pick pods before seeds swell and repeat through the harvest window	Chill and use quickly or freeze with a tested method	blanch, sauté, or make a bean salad	University of Minnesota crop planning toolsWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Upper Midwesthigh summer	Tomatoes	Pick fully colored firm fruit for fresh use or sound mature fruit before frost	Hold ripe fruit for prompt use; refrigerate cut tomatoes	soup, toast, sauce, or a roasted tray	Iowa State harvest guideUniversity of Minnesota crop planning toolsWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Upper Midwesthigh summer	Sweet corn	Check for filled kernels with milky juice and fresh green husks	Cool immediately and cook soon for best quality	boil, grill, or cut kernels into soup	University of Minnesota crop planning toolsOregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Upper Midwestlate summer	Peppers	Cut firm fruit at the green stage or after varietal color develops	Keep cool and dry; use before soft spots spread	roast, stuff, or chop into relish	University of Minnesota crop planning toolsOregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Upper Midwestautumn	Winter squash	Harvest mature fruit when the rind resists a thumbnail and before freezing	Cure and store according to variety; inspect regularly	roast, mash, or make textured soup	Iowa State harvest guideIowa State storage guideUniversity of Minnesota crop planning toolsOregon State vegetable gardening guide
Northeastspring	Asparagus	Cut closed tender spears at the size recommended for the planting	Chill promptly and keep from drying; use soon	roast, grill, or shave into salad	Penn State harvest calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Northeastearly summer	Strawberries	Pick fully red berries with sound caps during the local window	Refrigerate unwashed and remove damaged fruit	eat fresh, spoon over oats, or freeze	Penn State harvest calendarFoodKeeper storage guidance
Northeastearly summer	Peas	Harvest green full pods before peas become starchy	Chill promptly and shell near cooking time	stir into pasta, rice, or a spring soup	Penn State harvest calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Northeastearly summer	Broccoli	Cut tight heads before yellow flowers open	Cool promptly and use while stems remain firm	roast, steam, or turn into slaw	Penn State harvest calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Northeasthigh summer	Cucumbers	Pick at the intended eating or pickling size before seeds toughen	Chill and use promptly; avoid damaged fruit	salad, chilled soup, or tested pickles	Penn State harvest calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Northeasthigh summer	Tomatoes	Choose fruit at the color and firmness suited to the recipe	Keep sound ripe fruit visible and use promptly	sandwich, soup, sauce, or tray roast	Penn State harvest calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Northeasthigh summer	Peaches	Ask about variety and pick fruit with developed color and gentle give	Keep cool when ripe and separate bruised fruit	eat fresh, grill, bake, or freeze	Penn State harvest calendarFoodKeeper storage guidance
Northeastlate summer	Peppers	Harvest firm fruit green or at mature color according to variety	Refrigerate dry fruit and inspect for soft spots	roast, sauté, stuff, or preserve safely	Penn State harvest calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Northeastautumn	Apples	Check variety timing and pick sound fruit that releases with a gentle lift	Keep cool and separate bruised fruit from storage fruit	eat fresh, make sauce, or bake	Penn State harvest calendarFoodKeeper storage guidance
Northeastautumn	Cabbage	Cut when heads are firm before splitting or severe weather damage	Cool and store as current crop guidance directs	slaw, braise, soup, or tested ferment	Penn State harvest calendarWisconsin Extension vegetable harvest guideNational Center for Home Food Preservation fermentation guideFoodKeeper storage guidance
Southeastwinter	Collard greens	Harvest mature lower leaves or whole plants while leaves remain sound	Cool promptly and protect leaves from drying	braise, shred into soup, or quick-sauté	NC State Central North Carolina planting calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Southeastspring	Lettuce	Cut crisp leaves or firm heads before heat triggers bolting	Cool promptly and keep clean leaves dry enough to hold	salad, wraps, or a quick wilt	NC State Central North Carolina planting calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Southeastspring	Radishes	Pull at the variety's useful root size before heat makes texture coarse	Remove tops and refrigerate; use soon	slice, roast, or add to a grain bowl	NC State Central North Carolina planting calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Southeastspring	Strawberries	Pick fully colored sound berries during the local season	Refrigerate unwashed and use damaged fruit first when safe	eat fresh, spoon over yogurt, or freeze	NC State Central North Carolina planting calendarFoodKeeper storage guidance
Southeastearly summer	Cucumbers	Pick frequently at the size suited to fresh use or a tested pickle recipe	Chill and protect from bruising; use promptly	salad, yogurt sauce, or tested pickles	NC State Central North Carolina planting calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Southeastearly summer	Summer squash	Cut young fruit while skin is tender and harvest repeatedly	Refrigerate and use before skin or flesh deteriorates	sauté, grill, grate, or roast	NC State Central North Carolina planting calendarOregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Southeasthigh summer	Okra	Pick small tender pods frequently before they become fibrous	Cool carefully and use quickly	roast, stew, sauté, or pickle safely	NC State Central North Carolina planting calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Southeasthigh summer	Tomatoes	Harvest at the color and firmness suited to immediate use or short holding	Use ripe fruit promptly and refrigerate cut tomatoes	sandwich, soup, salsa, or sauce	NC State Central North Carolina planting calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Southeastautumn	Sweet potatoes	Dig mature roots before cold injury and handle skins gently	Cure and store with crop-specific temperature guidance	bake, mash, roast, or make soup	NC State Central North Carolina planting calendarIowa State storage guideFoodKeeper storage guidance
Southeastautumn	Broccoli	Cut compact heads before buds open; watch fall plantings as weather shifts	Cool promptly and use while stems remain firm	roast, steam, or add to a grain bowl	NC State Central North Carolina planting calendarWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwestspring	Asparagus	Cut closed tender spears and stop when the planting needs to rebuild	Chill promptly and protect from moisture loss	roast, grill, or fold into eggs	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwestspring	Snap peas	Pick when pods are crisp and peas are only partly developed	Cool promptly and use while sweet	eat raw, sauté, or serve with beans	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwestspring	Radishes	Pull roots at the useful size for the variety before texture turns pithy	Remove tops and keep cool	slice, roast, or use in a spring salad	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwestearly summer	Lettuce	Harvest crisp leaves or firm heads before bolting	Cool quickly and protect from drying	salad, lettuce cups, or a quick wilt	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwesthigh summer	Green beans	Pick tender pods before seeds swell and return often	Chill promptly or freeze with a tested method	blanch, sauté, or pair with tomatoes	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwesthigh summer	Tomatoes	Pick fully colored firm fruit; protect sound mature fruit as cool weather returns	Use ripe fruit promptly and avoid prolonged cold before cutting	toast, soup, sauce, or salad	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwesthigh summer	Summer squash	Cut young fruit while the skin is tender and harvest repeatedly	Refrigerate and use before softening	grill, sauté, grate, or roast	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwestlate summer	Sweet corn	Look for filled milky kernels and a firm fresh husk	Cool promptly and cook near harvest	grill, steam, or cut into chowder	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideFoodKeeper storage guidance
Pacific Northwestautumn	Winter squash	Harvest mature fruit when the rind resists a thumbnail and cold approaches	Cure and store by variety in a suitable dry place	roast, mash, or make soup	Oregon State vegetable gardening guideIowa State storage guideFoodKeeper storage guidance
Pacific Northwestautumn	Carrots	Pull at the desired size before soil freezes or winter damage threatens	Remove tops and use crop-specific cool storage guidance	roast, grate, braise, or add to soup	Oregon State vegetable gardening guideWisconsin Extension vegetable harvest guideIowa State storage guide

Orientation only. Confirm the current crop, cultivar, weather, and storage method with local guidance. FoodKeeper and the linked Extension sources remain the authority for item-specific handling.

1 / Place

Choose the closest anchor.

The four labels are source anchors, not promises that every county shares one season. Start with the nearest pattern, then use county Extension or a grower's current update for the actual week.

2 / Cue

Read readiness, not a date.

A harvest signal describes texture, color, pod fill, rind, or another crop cue. It is more portable than a calendar day and still needs the variety in front of you.

3 / Hold

Plan the handoff.

Cooling, curing, dryness, and damage checks shape how long quality lasts. The direction here is conservative; follow the linked item-specific source before preserving or storing at length.

4 / Table

Give the crop a first meal.

The kitchen use is deliberately short. It turns availability into a next action while leaving room for culture, appetite, budget, and the rest of the market basket.

Sources and further reading