Exact crop availability and harvest times vary year-to-year, of course, but this summary will help you know when to look for what at markets near you in Maryland. Find more fabulous Maryland eats with this Guide to Maryland Local Foods or share what you think is best about eating in Maryland here.
You can also look up produce by general/national seasons (spring, summer, fall, winter) or region.

Apples, July through October (cold storage until spring)
Arugula, May through September
Asparagus, May and June
Basil, July through September
Beets, June through December
Blackberries, late July through mid-August
Blueberries, July and August
Broccoli, June through November
Broccoli raab, August through November
Brussels sprouts, September through November
Cabbage, June through October
Cantaloupes, August and September
Carrots, June through September (local harvest available from storage through March)
Cauliflower, August through November
Celeriac/celery root, September through November
Celery, August through October
Chard, May through November
Cherries, July
Chicories, September and October
Corn, June through August
Cranberries, October through December
Cucumbers, July through October
Currants, August
Eggplant, July through October
Escarole, September and October
Fava beans, May and June
Fennel, October and November
Fiddleheads, April and May
Garlic, July through October (stored year-round)
Garlic scapes/green garlic, May and June
Grapes, September and October
Green beans, July through September
Green onions/scallions, May through September
Kale, June through November
Herbs, April through September
Kohlrabi, June and July, September and October
Leeks, August through December
Lettuce, May through October
Melons, July through October
Mint, spring and summer
Morels, spring
Mushrooms (cultivated), year-round
Mushrooms (wild), spring through fall
Nectarines, August and September
Nettles, spring
New Potatoes, May
Okra, August and September
Onions, July through October (stored in winter)
Oregano, June through October
Parsley, May through November
Parsnips, April and May and again October through December
Peaches, July through September
Pears, August through December
Pea greens, April through June
Peas and pea pods, June and July
Peppers (sweet), July through October
Plums & pluots, August and September
Potatoes, July through December (available from storage year-round)
Pumpkins, September through November
Radicchio, September and October
Radishes, May through September
Raspberries, July though September
Rhubarb, May through July
Rutabagas, August through November
Scallions/green onions, May through September
Shelling beans, September through November
Snap peas/snow peas/pea pods, June through September
Spinach, May through September
Squash (summer), July through September
Squash (winter), August through December
Strawberries, June
Thyme, May through September
Tomatoes, July through September
Turnips, August through November (local harvest available from storage through the winter)
Watermelons, August through October
Winter Squash, August through December
Zucchini, July through September
Zucchini Blossoms, June and July