Fresh fruits and vegetables pack a healthy punch when it comes to vitamins and minerals. However, each fruit and vegetable have certain months when they are in season. For example: Ever try a strawberry in December versus a strawberry in June? If you are from the Midwest, like me, I couldn’t tell you what that strawberry tasted like in December. The strawberry in June, on the other hand, is so red, plum, and sweet that the juices come streaming down my face upon my first bite.
One way to insure freshness of your fruits and vegetables is by buying them directly from a farmer at a local farmers market. Not only does buying produce form a farmers market ensure freshness but it also increases profit to food processors, decreases transportation, handling, refrigeration, and storage time. Farmers markets are also a great way to support your community and other local businesses. Many times farmers markets are not exclusive to selling produce but also home crafted goods, local wares, wineries, and live music among others. Therefore, its a great place for social gatherings and to advertise local businesses.
However, if buying locally grown produce is your main reason for going to a farmers market, know when the fruits and vegetables you are looking for are in season. From May to early July, Apricots are in season. Ripe apricots can be both sweet and tart. When buying apricots look for those that are deep orange, fairly plump, and soft enough to yield to gentle pressure. Once purchased, store ripe apricots in the refrigerator for up to one week. For apricots that are unripe, place apricots in a paper bag at room temperature for one to two days.
Apricots are not only a delicious treat on their own but they are also great for cooking. Additionally, apricots are a good source of fiber, vitamin A (from beta-carotene) and vitamin C. Apricots also contain additional health properties such as reducing heart disease when consumed on a regular basis. With that in mind, next time you are out at a farmers market, buy apricots and see how many ways you can change their flavor by cooking and baking with them!
Enjoy!
Asparagus, May through August
Basil, August and September
Beets, June through October
Bitter melon, August through October
Blueberries, July into August
Broccoli, June through October
Brussels sprouts, August through mid-November
Cabbage, June into November
Cantaloupes, August and September
Carrots, June through October (local harvest available from storage through winter)
Cauliflower, August through November
Celery, August through October
Chard, July through September
Corn, mid-June through mid-August
Cucumbers, July through mid-October
Eggplant, July through mid-October
Garlic, August through November
Grapes, September
Green beans, July through September
Green onions, June through September
Greens (various), June through October
Herbs, July through October
Leeks, August through October
Lettuce (various), June through September
Melons, August and September
Mint, April through October
Onions, August through October (local harvest available from storage year-round)
Parsnips, April and May and again in October through November (local harvest available from storage through winter)
Pea greens, June and July
Peas, July through August
Peppers (sweet), July through September
PotatoesPotatoes, July through October (local harvest available from storage year-round)
Pumpkins, October
RadishesRadishes, May through October
Raspberries, June into August
Rhubarb, May through June
Rutabagas, October through November (available from storage into spring)
Shelling Beans, September through October (local harvest available dried year-round)
Spinach, May through October
Summer Squash, July through October
Strawberries, June and July
Tomatoes, July through early October
Turnips, August through November (local harvest available from storage through February
Watermelons, August through September
Wild Rice, local harvest available from storage year-round
Winter Squash, August through October (local harvest available from storage through February)
Zucchini, July through October
Zucchini Blossoms, June through August
Reference:
www.localfoods.about.com/od/searchbyregion/a/UpperMW_Seasons.htm