Things We Eat

1 Comment

• CharElia says:

  February 19, 2015 at 8:16 pm

  http://localfoods.about.com/od/searchbyregion/a/oregonseasons.htm

  Put here in case the page is ever removed. 🙂

  Oregon’s produce is not to be beat. The season is shorter than in California, but the quality is, one could argue, even higher. Warm and dry summers, cool but not frosty and wet winters all make for very happy plants. You can also look up produce by seasons (spring, summer, fall, winter, year-round).

  Apples, August through November (cold storage until spring)

  Apricots, June and July

  Artichokes, September and October

  Arugula, May through December

  Asparagus, April through June

  Basil, June through November

  Beets, June through January

  Blackberries, July through September

  Blueberries, June through September

  Boysenberries, June through August

  Broccoli, June through September

  Brussels sprouts, September through January

  Cabbage, June through February

  Cantaloupes, August through October

  Carrots, June through January

  Cauliflower, July through September

  Celeriac/celery root, August through November

  Celery, August through November

  Chard, May through February

  Cherries, June and July

  Chiles, August through October

  Collard greens, May through February

  Corn, August through October

  Cucumber, July through October

  Edible Flowers, April through September

  Eggplant, August through November

  Fava beans, April through June

  Fennel, year-round

  Fiddleheads, April and May

  Figs, July and August

  Garlic, August through November (stored year-round)

  Garlic green garlic, spring

  Grapes, August through October

  Green beans, July through September

  Green onions/scallions, spring through fall

  Greens, May through February

  Herbs, various year-round

  Huckleberries, August and September

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