What's in Season & When
Mesa’s growing calendar turns the traditional idea of harvest season on its head. In Arizona’s low desert, winter brings crisp lettuce and citrus while late spring ushers in peaches, melons and squash. Summer is quieter, but heat-loving crops continue to thrive before greens return in fall.
Winter: Citrus and Leafy Greens
December Through February
Winter is one of the freshest times to eat in Mesa. Oranges, grapefruit, lemons and mandarins ripen across the Valley while cool temperatures create ideal conditions for lettuce, spinach, kale and other leafy greens.
Visitors may also find:
Broccoli and cauliflower
Carrots and radishes
Beets and turnips
Cabbage and bok choy
Fresh herbs
Look for winter produce at Mesa farm stores and farmers markets or taste it on seasonal menus at restaurants such as Steadfast Diner.
Spring: Peaches, Strawberries and Tender Vegetables
March Through May
Mesa’s spring harvest begins with greens, carrots, radishes and strawberries before the weather warms. By May, peaches become one of the region’s most anticipated crops.
Nearby Schnepf Farms and Agritopia are especially known for its peach orchard and seasonal picking experiences. Because peach season is brief, confirm current dates before making the trip.
Spring can also bring:
Tomatoes
Cucumbers
Summer squash
Green onions
Sweet corn
Early melons
Summer: Melons and Heat-Loving Produce
June Through August
Deep summer is a quieter growing period in the low desert, but it is not empty. Watermelon, cantaloupe, peppers, Armenian cucumbers, okra and summer squash can withstand conditions that make lettuce wave a tiny white flag.
June also brings a beloved Mesa tradition: Mayor Mark Freeman’s Corn Patch. Throughout the month, the Freeman family sells locally grown sweet corn and watermelon, giving visitors a taste of Mesa agriculture at its sunniest.
Markets may have reduced hours during summer, so check schedules before visiting.
Fall: Olives and the Return of Cool-Season Vegetables
September Through November
As Mesa’s intense summer heat begins to ease, local farms prepare for another season of leafy greens and cool-weather vegetables. Lettuce, kale, spinach, radishes, carrots, broccoli and herbs begin returning to fields and market tables, though availability depends on planting dates and weather.
Fall is also olive season in the East Valley. At nearby Queen Creek Olive Mill, olives mature in the estate grove before being harvested and pressed into extra virgin olive oil. Visitors can tour the working olive farm, learn how the fruit travels from tree to bottle and taste Arizona olive oil at its freshest.
Other fall experiences around Mesa include pumpkin festivals, seasonal farmers markets and the return of outdoor farm dinners.
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