Crops in Season

Print the Florida Produce Shopping List for March [ 978 kB ]

Fresh is best. Consumers around the world look for and value the “Fresh From Florida” label. Knowing when items are in season is the key to knowing what to look for when shopping.

Why eat seasonally? Products are fresher and tastier, and nutritional value is optimized. Plus, eating seasonally encourages a diverse diet, is often more economical, and harmonizes with nature’s production cycle.

If you would like to print out a list of Florida agricultural products that are being harvested this month, select the link at the top of the page. Add the products to your grocery shopping list and enjoy fresh Florida produce at its peak.

These Florida items should currently be available in your grocery store; if you don’t see these items, ask your store manager.

The grid below shows when most major crops are typically harvested in Florida. The blue-shaded areas represent months of availability. Weather conditions can affect the harvest schedule.

Florida Crops Seasonal Availability/Typical Harvest Times

For more information, visit FollowFreshFromFlorida.com.

Florida Crops in Season by Month

• January [ 894 kB ]
• February [ 913 kB ]
• March [ 978 kB ]
• April [ 1 MB ]
• May [ 926 kB ]
• June [ 729 kB ]
• July [ 548 kB ]
• August [ 512 kB ]
• September [ 579 kB ]
• October [ 718 kB ]
• November [ 799 kB ]
• December [ 905 kB ]

Look for Fresh Florida Products on the Menu

Due to the popularity of the local food movement, many restaurants advertise “farm fresh” items on their menus. The Florida Department of Agriculture and Consumer Services encourages consumers to familiarize themselves with Florida-grown crops and when they are available by viewing the Florida Seasonal Availability Chart above. Though most Florida crops are seasonal, some farmers do grow their produce in greenhouses or other facilities, thus making certain items available at different times of the year.

When in doubt, here are some questions consumers can ask restaurants about their “farm fresh,” “farm to table” or “locally grown” Florida menu items:

• Which farm does the item come from?
• Does your chef visit farms that you purchase from?
• How often does the restaurant purchase from that farm?
• How is the product delivered to the restaurant?
• How often does the restaurant change its menu?
• What does the restaurant do if the item is not available locally?
• What does the restaurant consider local?