Florida’s vegetable seasonality operates on a different timetable than most of the continental United States, driven by a subtropical climate where heat and humidity are the primary limiting factors for growth. Growers are concerned with surviving the summer’s intense thermal and moisture stress. Embracing the local seasonal calendar ensures access to produce at its peak flavor and nutritional density. Understanding which vegetables thrive when is necessary, as the state is a year-round producer with distinct seasonal specialties.
Defining Florida’s Unique Growing Regions
The state cannot be treated as a single agricultural zone, as its six degrees of latitude create three distinct planting regions. These regions are differentiated by latitude and the frequency of frost events, which dictates the timing for planting and harvesting specific crops. The difference in climate means that planting windows for the same vegetable can vary by several weeks, or even months, across the state.
North Florida, encompassing the Panhandle and areas like Jacksonville, experiences a climate closer to the Southeast US, making it a humid subtropical zone with a distinct winter season and a reliable frost line. Central Florida, stretching from the Orlando area down to Polk County, is a transitional zone where the growing season lengthens, and frost is less frequent but still a risk. South Florida, including Miami and the Keys, is essentially tropical or tropical savanna, which allows for year-round production of certain heat-loving crops and rarely experiences frost.
The Abundant Winter and Spring Harvest
The period from late fall through early spring, roughly November to May, represents Florida’s primary growing season for most classic vegetables. During these months, the state experiences its dry season, characterized by mild temperatures and lower humidity, which is ideal for cool-weather crops. This environment minimizes the fungal diseases and pest pressure that plague the summer months.
Leafy greens thrive in the cooler weather, with lettuce, kale, spinach, and collards all producing prolifically. These crops are planted in North Florida beginning in the fall, while South Florida can often sustain their growth well into the late spring. Similarly, cruciferous vegetables like broccoli, cabbage, and cauliflower are planted throughout the state for a winter harvest, with commercial production often concentrated in the central and southern regions to avoid northern frosts.
Root vegetables such as carrots, radishes, beets, and turnips are harvested during this cool, dry period. These crops prefer milder temperatures and are typically direct-seeded across all regions from November through February. Furthermore, many classic “northern” summer vegetables, including tomatoes, bell peppers, and fresh-market snap beans, are grown commercially in South Florida during its winter season, insulated from the cold affecting the rest of the country.
This peak season is also responsible for Florida’s significant strawberry production, which begins harvesting in late fall and continues through the spring. English peas and cool-tolerant bush beans are planted early in the year, providing a harvest before the intense heat arrives.
Navigating the Summer and Fall Growing Season
The summer and early fall, spanning from June through October, is the most challenging period for vegetable cultivation due to extreme heat, high humidity, and the daily deluge of the rainy season. High nighttime temperatures, often remaining above 75°F, interfere with the fruit setting of many traditional vegetables, causing blossoms to drop. This period also brings increased fungal pressure and insect activity, which can quickly decimate vulnerable plants.
To succeed during this time, growers must focus on a limited selection of heat-tolerant and disease-resistant crops. Okra is a standout, as it thrives in temperatures exceeding 90°F and maintains production throughout the summer. Southern peas, including black-eyed peas and cowpeas, are another reliable option, as they are legumes that tolerate both the heat and drought stress.
Root crops like sweet potatoes, especially varieties such as Beauregard and Centennial, are planted early in the summer for a fall harvest, with their vines covering the soil and insulating it from the sun. Certain peppers, particularly the hotter varieties like jalapeño and habanero, often tolerate the heat better than sweet bell peppers, which struggle to set fruit. Additionally, tropical squashes such as calabaza and the native Seminole pumpkin are planted to climb trellises, producing fruit long after traditional zucchini and yellow squash have failed due to fungal diseases.