With Seasonal Harvest, we select three quarterly vegetables aligned with each season’s growing cycle. Through hands-on planting, tending, and harvesting, educators and students explore plant life cycles, seasonal rhythms in agriculture, and the rewards of growing fresh produce. Explore our monthly picks below and discover something new!
Seasonal Harvest
Seasonal Learning
Connect vegetables to each season’s natural growing cycle.
Hands-on Skills
Gain experience in planting, tending, and harvesting.
Plant Life Cycles
Learn how plants grow from seed to harvest.
Fresh Produce Rewards
Satisfaction of growing and eating your own vegetables.
Monthly Picks
October
November
December
Brussels Sprouts
Harvesting Tips:
- Pick when the sprouts are firm, tightly closed, and about 1–2 inches (walnut-sized) in diameter.
- Harvest every few days as they mature at different times. Leave smaller upper sprouts to continue developing.
Eating Tips:
- Wash just before cooking or eating.
- Best roasted, sautéed, or steamed until just tender-crisp for maximum flavor.
Kale
Harvesting Tips:
- Pick outer/lower leaves when they are large enough to use (roughly hand-sized) and still tender. Flavor gets sweeter after frost.
- Cut or snap leaves from the stem with scissors or by hand.
- Harvest regularly (a few leaves at a time) rather than stripping the whole plant.
Eating Tips:
- Wash only right before using.
-
Massage raw leaves with a bit of oil and salt for salads.
Leeks
Harvesting Tips:
- Harvest when the stems are a useful thickness for the variety.
- Loosen the soil with a garden fork a short distance from the plant, then gently lift.
- Harvest as needed throughout the season.
Eating Tips:
- Wash thoroughly right before use (dirt often hides between layers).
- Use both the white and light-green parts; the darker green tops are great for stocks.
Popular Recipes
Produce Library
| Produce | Best Harvest Month(s) | Notes | Video |
|---|---|---|---|
| Basil | Summer (June-September) | Harvest leaves continuously |  |
| Bell Peppers | Summer to Fall (July-October) | Pick when full size and colored | |
| Brussels Sprouts | Fall to Winter (October-February) | They taste sweeter after light frosts | |
| Carrots | Spring to Fall (May-October) | Sweeter after light frost | |
| Cucumber | Summer (June-September) | Harvest frequently | |
| Green Beans | Summer (June-September) | Pick young and tender | |
| Kale | Fall to Winter (October-February) | Highly cold-hardy | |
| Leeks | Fall to Winter (October-February) | Harvest as needed | |
| Okra | Summer to Fall (July-October) | Daily harvest for best tenderness | |
| Peas | Spring to Early Summer (May-July) | Cool weather crop | |
| Radish | Spring to Fall (April-October) | Ready in ~30 days | |
| Squash | Summer (June-September) | Pick when small and tender | |
| Tomatoes | Summer to Fall (July-October) | Pick before fully red | |
| Tomatoes (Cherry) | Summer to Fall (July-October) | Pick before fully red | |
| Watermelon | Late Summer (July-September) | Pick when tendril browns and sounds hollow | |
| Zucchini | Summer (June-September) | Harvest often to encourage production |