Vegetables
Arugula
Add some zing to your salad with this peppery green! Arugula works well raw or sauteed, and can easily be mixed in with casseroles and pastas or used to top pizzas. A cool season crop, Connecticut farmers are able to get one harvest in the spring and another in fall; however this crop’s growing season can easily be extended nearly year-round.
Harvest: May to June, September to October
Extended Season: November to April
Asparagus
Crunchy spears of asparagus are one of Connecticut’s first crops of the year, and are available fresh starting in the spring. Asparagus was once a leading Connecticut crop, with farms all along the Connecticut River Valley growing enormous quantities, and it has since been regaining popularity among local growers. Asparagus works well as its own dish, and can be roasted, sauteed, or grilled.
Harvest: April to June
Beans
As an easy-to-grow crop, beans are widely available from Connecticut farmers. Snap beans (also known as green beans or string beans) are long, skinny, and delicious either raw or steamed. Lima beans (also known as butter beans) feature large edible seeds that work well plain or mixed into soups.
Harvest: July to October
Beets
Known for their distinctive red color, beets are a highly versatile vegetable; they also grow well in protected environments, allowing them to be harvested year-round. The root can be prepared in a wide variety of ways, such as roasting, pickling, and juicing. Beet greens can also be eaten, and are a great addition to salads!
Harvest: July to October
Extended Season: November to June
Bok choy
A type of Chinese cabbage which has seen growing popularity in Western cuisine, bok choy is an excellent choice for stir-fry. Its mild flavor, similar to cabbage, also works well in soups and salads.
Harvest: June to October
Extended Season: April to May
Broccoli
Part of the cabbage family, broccoli is beloved for its edible flowering head; you can also prepare its stalks and leaves! Snack on broccoli raw, steam or roast it as a side dish, or mix it into dishes like stir-fry. Connecticut’s climate is well-suited for broccoli’s cool weather needs, allowing farmers to get two yields of this crop each year.
Harvest: May to June, September to November
Extended Season: March to April
Broccoli rabe
Broccoli rabe, or rapini, looks like a tinier version of broccoli, but is more closely related to turnip or bok choy. While its buds yield a nutty flavor, the stems and leaves have a more bitter taste. Sauteed broccoli rabe is particularly popular in Mediterranean cooking.
Harvest: May to November
Brussels sprouts
Looking like tiny cabbages, Brussels sprouts emerge for a brief harvest period late in the year. A hardy crop, they can continue growing into the winter months during mild seasons and will store well after harvest. Brussels sprouts have a mild taste on their own, and are often paired with stronger flavors like garlic, cheese, and nuts.
Harvest: October and November
Storage: December to March
Cabbage
More than 100 farms in Connecticut grow head cabbage, which are distinguished by layers of edible leaves that can be sauteed, boiled, or pickled for use as sauerkraut. A smaller number of CT Grown producers raise mustard cabbage, which does not form heads and is characterized by a strong, bitter taste. Cabbage grows well in cooler temperatures, allowing for two harvests in a year, and will store well during the winter.
Harvest: April to June, October to November
Storage: December to March
Carrots
This root vegetable has a long growing season and stores well during the colder months. In addition to traditional orange carrots, you can also find varieties in colors like yellow or purple. Enjoy carrots raw, or prepare them by sauteing, steaming, or glazing for a delicious side dish.
Harvest: June to October
Storage: December to March
Cauliflower
The edible head of cauliflower does well roasted, and can also be used to create a substitute for flour, rice, or potatoes. A cool season crop, the vegetable has a brief growing period early in the year and a longer one later in the late summer and autumn.
Harvest: April to May, August to November
Celery
Celery grows well in cool, moist conditions, and is typically available in late summer. The long, crunchy stalks make for an excellent snack, and celery can also be chopped up to use in soups or salads.
Harvest: July to September
Corn
Rising cornstalks in Connecticut fields signal the arrival of a summertime favorite, with sweet corn often available in time for Fourth of July barbecues. Corn is one of the most commonly grown vegetables in Connecticut, with about 300 farms dedicating more than 3,500 acres to the crop. It’s delicious in chowders, chilis, mixed with other vegetables, or eaten right off the cob.
Harvest: July to October
Cucumbers
Cucumbers are a popular crop among CT Grown farmers, as the vegetable is easy to grow, easy to store, and always delicious! This vegetable is typically ready for picking in midsummer, but is hardy enough that earlier harvests are also possible. It’s excellent sliced as a snack or on salad, or pickled.
Harvest: July to October
Extended season: May to June
Eggplant
Eggplant is distinguished by its purple color and its tender, water-rich flesh. It produces a delicious flavor when cooked and can be prepared in numerous different ways, including stewing, frying, or barbecuing.
Harvest: July to October
Extended season: June
Garlic
Garlic is an excellent way to add some extra flavor to savory dishes. It’s also a very reliable CT Grown crop, available fresh at almost any time of the year due to its long harvest season and ability to store well during the winter.
Harvest: June to October
Storage: November to March
Greens
Greens are sometimes available as an edible feature of other groups, such as beet and turnip greens, and sometimes grown on their own, like collard and mustard greens. Flavorful varieties like beet greens are a great addition to salads, while you can unlock the flavor of more bitter varieties by sauteing or stewing. Since they grow well both indoors and outdoors, greens are available fresh year-round!
Harvest: April to November
Extended season: December to March
Herbs
Connecticut farmers grow a variety of herbs for both culinary and medicinal purposes. Some popular examples include rosemary, parsley, thyme, and oregano. Since herbs grow well indoors and can easily be dried, they are typically available year-round.
Harvest: June to October
Extended season: April to March, November to December
Storage: January to March
Kale
Part of the cabbage family, kale has lately found popularity due to its nutritional value and numerous recipe options. There are both curly-leaved and flat-leaved varieties of kale, and fresh crops are available year-round since the vegetable grows well indoors. Some options for kale include sauteeing it and mixing it in with various recipes, baking it to make crunchy chips, or chopping it up and mixing it into smoothies.
Harvest: April to November
Extended season: December to March.
Kohlrabi
An odd-looking plant that produces a large, edible bulb, kohlrabi’s flavor has been compared to that to turnip, cabbage, or the stem of broccoli. It works well as a raw vegetable or roasted, and can be shredded to add to salads.
Harvest: June to October
Leeks
Leeks are part of the onion family, but the vegetable doesn’t produce a bulb. Instead, the crop is harvested for its stalk, which provides a mild yet distinctive flavor and keeps well in storage during the winter. Leeks work well to add depth to dishes with longer cooking times, especially soups.
Harvest: August to October
Storage: November to April
Lettuce
Lettuce is popular, easy to grow, and has a lengthy harvest season, making it widely available at Connecticut farms. This leafy green is typically eaten in salads, but can be steamed in some dishes as well. Lettuce tends to grow best during cooler weather, but is well-suited for indoor farming and available fresh year-round.
Harvest: April to October
Extended season: November to March
Mushrooms
Mushrooms are extremely well-suited for indoor farming, so they’re considered to be in harvest season all year long! Mushroom farming has grown substantially in Connecticut in recent years, and about two dozen farms offer varieties like lion’s mane, maitake, morel, oysters, and shiitake. For more information on CT Grown mushrooms, click here.
Harvest: Year-round
Onions
Connecticut was once a major producer of onions, with the rich soil of the Connecticut River Valley supporting this crop (Wethersfield even developed its own popular variety of red onion!). Though the onion trade isn’t as bustling today, many farms continue to grow and sell this vegetable. Several varieties are available, allowing for a wide range of flavors from sweet to strong, and they’ll all store well over the winter.
Harvest: July to October
Storage: November to April
Parsnips
Although their appearance is very similar to carrots, parsnips taste best when prepared. They work particularly well with slow-cooking recipes like stews and roasts. The root vegetable has a short cool weather harvest season, but does well in storage.
Harvest: August to October
Storage: November to April
Peas
Connecticut’s farmers grow several varieties of peas, which can be used in side dishes, stir fry, soups, and numerous other dishes. Snap peas and snow peas feature edible pods, making them an excellent choice for snacking. Other “shelling” varieties have tougher pods, so peas must first be removed before they can be eaten.
Harvest: April to June, October
Peppers
While bell peppers are the most common type of pepper grown by Connecticut farmers, the local climate supports numerous other varieties as well. You can find locally grown sweet peppers and hot peppers like jalapenos and habaneros. Sliced pepper makes a good crunchy snack, and the vegetable will add flavor to fried or slow-cooked dishes.
Harvest: June to October
Potatoes
Potatoes have a fairly short growing season, but are still a much-loved crop since they are easy to grow, produce well, and are popular among consumers. Potatoes also store well, and can be used long after harvest if kept properly. Potatoes are highly versatile, as they can be prepared through several methods including baking, boiling, cooking, and frying.
Harvest: June to September
Storage: October to May
Pumpkins
Autumn is always a popular season in New England, and Connecticut farmers help supply the pumpkins that are destined for jack-o-lanterns each year. In fact, the Connecticut field pumpkin is the best known variety for this Halloween tradition! Beyond this decorative use, pumpkins are great for culinary use since most parts of the vegetable are edible; roasted pumpkin and pumpkin pie are popular options, as are toasted pumpkin seeds.
Harvest: August to October
Storage: November to December
Radishes
Radishes are quick to mature, easy to grow, and have a long growing season. The root vegetable also keeps very well in storage. With a slightly peppery taste and a delightful crunch, radishes go well on salads but can also be shredded or steamed.
Harvest: May to November
Storage: December to April
Rhubarb
Although it’s a vegetable, rhubarb is usually paired with fruit since its tangy taste helps strengthen sweet flavors. Stewed rhubarb works well in pies, especially strawberry ones, but can also be used for numerous other baked goods as well as jams. This crop has a very brief harvest period, and you’re most likely to find fresh rhubarb in late spring.
Harvest: May
Rutabaga
This root vegetable is harvested late in the season and stores well, making it a good addition for stews, roasts, and other hearty cold weather fare. Rutabagas are a root vegetable similar to turnips, although they have a milder flavor that can be slightly sweet when cooked.
Harvest: August to November
Storage: December to March
Salad Greens
There are numerous varieties of salad greens, with mesclun and baby greens as some of the most popular. As their name suggests, these greens are a great choice for salads, but they are also good for sandwiches, salsas, smoothies, and more. Salad greens grow well in indoor farming environments and are available fresh year-round.
Harvest: April to SeptemberExtended Season: October to March
Scallions
Also known as green onions, scallions never develop a full bulb and are harvested for their long, thin leaves. Scallions have a milder flavor than similar crops such as garlic or chives. When chopped, they add a bit of extra flavor to dishes like soups, stir fry, curries, and pasta dishes.
Harvest: May to October
Extended Season: March to April
Spinach
Spinach has a long growing season in Connecticut, thriving in mild temperatures and growing well as an indoor crop. This nutrient-rich leafy vegetable can be eaten raw or cooked down as a healthy ingredient for countless dishes, and it stores well when canned, frozen, or dried.
Harvest: April to June, September to October
Extended Season: November to March
Summer Squash
Summer squash can often produce bumper crops, but these vegetables need to be used quickly; their name refers not just to their harvest period, but also to the fact that they don’t store well. Zucchini and yellow squash are the most popular varieties, but Connecticut farmers will often have more exotic varieties like pattypan or zephyr squash. These vegetables work well as a side dish, or when added to stir fry, soups, and stews.
Harvest: May to October
Swiss Chard
Similar to beets, Swiss chard is distinguished by its colorful stalks and broad leaves – both of which are edible. Although it has a bitter taste when eaten raw, a milder flavor emerges after cooking. The leaves can be used like spinach, while the stalks can be prepared by roasting, sauteing, or steaming.
Harvest: April to October
Extended Harvest: November
Tomatoes
One of the most popular crops in Connecticut, tomatoes are grown at hundreds of locations around the state. It’s also a popular greenhouse crop, with many farms raising tomatoes during the winter. Numerous varieties are available, from bite-sized grape tomatoes to enormous beefsteak tomatoes. They’re excellent raw as a snack or on salads, and are essential for preparing items like salsa and sauces.
Harvest: July to October
Extended Harvest: May to June
Turnips
Turnips are grown for their root, which has a long storage period, as well as their greens. The flavor of turnips varies considerably based on their age, with young turnips yielding a rather sweet taste that grows more bitter over time. Turnips can be boiled, cooked, roasted, or pickled for their own side dish, or used in dishes like soups, stews, and stir fry.
Harvest: June to October
Storage: November to March
Winter Squash
Named for its later harvest season and good capacity for storage, winter squash also comes in numerous different colors and shapes – allowing it to double as a seasonal decoration in the fall. Butternut squash is perhaps the most well-known variety of winter squash, but types such as acorn, delicata, and spaghetti squash have also grown more popular. Enjoy winter squash by roasting it or using it for soup.
Harvest: July to October
Storage: November to April
Other vegetables
Connecticut farmers prepare a wide selection of vegetables beyond the ones listed above, allowing you to discover interesting new options at the farmer’s market. These vegetables include artichokes, chicory, collards, daikon, ginger root, horseradish, okra, and watercress.