Enjoy the fruits and vegetables of Michigan’s harvest
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EmailSpring into spring produce – taking advantage of the season’s farmers’ bounty!
Have you been to a Farmer’s Market yet this season? Are you hungry for fresh fruits and vegetables that don’t travel from thousands of miles away? In Michigan, we are fortunate to have agriculture all around us. We have fruits, vegetables, grains, meats and poultry to consume that are locally grown.
Although this last Spring was a bad one for fruit farms, there is produce available. Now is the time to take advantage of what is in season. But what is in season in June?
- Asparagus – still coming in so take advantage of this tasty vegetable cooked or raw with dip.
- Green onions – helps make any dish or salad tastier.
- Greens – starting to come on, so make those salads or sauté turnip, mustard, collard and kale. One half cup of cooked greens has 2.2 grams of fiber!
- Lettuce – there’s nothing better than fresh lettuce, and you can add so many other veggies to your salad to make it more colorful and full of different textures.
- Radishes – adds color and taste to salads or stir frys.
- Rhubarb – there may still be time to take advantage; remember not to eat the leaves, as they are poisonous.
- Spinach – Popeye didn’t just eat it for its taste; spinach is rich in vitamins and minerals a body needs to stay healthy.
- Strawberries – shortcake, jams and jellies; make sure you buy enough for this short season.
- Sugar peas – these are great in stir frys or raw!
- Turnips – mashed turnips and carrots are so yummy. Try some!
Keep watching for apricots, blueberries, broccoli, cabbage, carrots, cherries, early apples, eggplant, green beans, peaches, peppers, salad cucumbers and summer squash. It won’t be long!
Check out the Michigan Fresh webpage on the Michigan State University (MSU) Extension website for weekly information on recommended varieties, storage, food safety and preserving techniques for Michigan fruits and vegetables. Information is plentiful from May to mid-October.
