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The Month-by-Month Guide for When to Eat Michigan Produce

2 min read

It won’t be long before greens, herbs, fruits and vegetables begin sprouting up across Michigan.
To help you get ready for the fresh produce coming your way, here is a guide to the availability of crops in Michigan. You can learn length of the growing season for each of the fruits, vegetables and greens to help in your spring and summer meal planning.
  • End of March: Broccoli and cabbage
  • Beginning of April: Asparagus, leafy greens and herbs
  • Beginning of May: Potatoes and rhubarb
  • End of May: Peas
  • Beginning of June: Beans, blackberries, squash and strawberries
  • End of June: Cherries
  • Beginning of July: Cantaloupe, cucumbers, eggplant, nectarines, peaches, peppers and raspberries
  • End of July: Beets and blueberries
  • Beginning of August: Apples, Asian pears, cabbage (second growing season), sweet corn, tomatoes and watermelon
  • Beginning of September: Broccoli (second growing season), leafy greens (second growing season), plums, pumpkins and sweet potatoes
  • End of September: Chestnuts

How to prepare your fruits and vegetables

Michigan has more than 300 farmers markets where you can buy fresh produce at affordable prices. Many markets accept programs and vouchers for Supplemental Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) recipients and seniors.
Learn how to tell whether produce is ripe and ready to go. Once you buy the produce, keep it fresh by knowing the right tips and tricks and washing it correctly before preparation.
Grilling is a fun and popular way to prepare warm-weather meals. Practicing healthy habits on the grill is a great way to make food taste good while reducing risks.
Kickstart your local-produce-inspired cooking and welcome the spring by making these three healthy spring recipes. Find even more recipes for inspiration and to get the most out of your fruits and vegetables.
Related:
Photo credit: Getty Images
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