What’s in Season?

Think local eating is just for summer? Think again.

From hardy greens in early spring to storage crops and value-added goods in the winter, local food is available all year long. Our seasonal availability guide shows you what’s growing—and what’s on offer—across spring, summer, fall, and winter, plus a selection of year-round staples from our trusted producers.

Can I Still Get Local Produce in the Winter?

Short answer: Yes—almost always!

Long answer: While Ohio has a true winter, that doesn’t mean fresh, local produce disappears. The Oberlin Food Hub operates year-round, and late fall through early winter can be surprisingly abundant. Thanks to storage-friendly crops like cabbage, carrots, beets, potatoes, squash, and apples, many harvests stay fresh and flavorful well into the colder months.

As the season progresses, local availability shifts—but it doesn’t vanish. Indoor growers using hydroponic and aquaponic systems supply fresh greens year-round, and more farmers are adopting season extension techniques like high tunnels and row covers. These methods allow hardy crops like spinach, kale, and other winter greens to thrive even during the coldest months. The result? A resilient, local food supply you can count on—no matter the season.

  • Grains: flour, cornmeal, popcorn, grits, oats, pasta, cereal, tortilla chips, potato chips

    Plant protein: dry beans, tofu

    Animal products: meat, eggs, milk, cheese, yogurt, butter

    Sweeteners: maple syrup, honey

    Condiments: pickles, kimchi, hot sauce, mustard

    Produce: storage crops like carrots, potatoes, beets, cabbages, winter squash and more, hydroponic produce lettuces and herbs, mushrooms

  • Vegetables: arugula, asparagus, cabbage, collards, kale, lettuce, mustard greens, sugar snap peas, radishes, rhubarb, salad mix, spinach, swiss chard, turnip greens

    Fruit: strawberries

    Herbs: basil (hydroponic)

  • Vegetables: beans (green, dragon tongue, purple, yellow), beets (red, yellow, Chioggia), corn, cucumbers (slicing and pickling), eggplant (common, Sicilian, Asian), green onions, lettuce, leeks, okra (green and red), hot peppers (jalapeno, Thai chili), sweet peppers, (bell, banana, lunch box), summer squash (zucchini, patty pan, yellow), swiss chard, tomatoes (cherry, green, heirloom, Roma, slicer), new potatoes

    Fruit: blackberries, blueberries, cherries, melon (cantaloupe and watermelon - red and yellow), raspberries, peaches

    Herbs: basil, cilantro, dill, oregano, parsley, rosemary, sage, thyme

  • Vegetables: arugula, snap beans, beets (red, yellow, Chioggia), broccoli, cabbage, carrots, cauliflower, collards, sweet corn, kale, lettuce, onions, parsnips, peas, potatoes, sweet potatoes, swiss chard, pumpkins, radishes, salad mix, spinach, turnips, winter squash (acorn, butternut, delicata, etc)

    Fruit: apples, watermelon, raspberries, peaches, pears

    Herbs: basil, cilantro, dill, oregano, sage, parsley, rosemary, thymeDescription text goes here

  • Vegetables - storage: beets, cabbage, carrots, onions, parsnips,  potatoes, sweet potatoes, storage radishes, turnips, winter squash (acorn, butternut, delicata, etc)

    Vegetables - fresh: arugula (high tunnel), baby kale (high tunnel), kale (row cover), lettuce (hydroponic and high tunnel), salad mix (hydroponic and high tunnel), swiss chard (row cover), microgreens

    Fruit: storage apples

    Herbs: basil (hydroponic)