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Eating Seasonally and Local

June 3, 2016

As we Midwesterners enthusiastically roll out the welcome mat for our glorious summer season, we savor every moment under the sun enjoying park concerts, street festivals, cook-outs, laundry flapping in the breeze and a good book on the beach on under a shady backyard tree.

Best of all, fresh foods are abundant, beginning with spring asparagus and lettuce. Farmers markets will open soon (most begin mid-through late June). Whether you grow produce yourself in a garden or patio, or visit the many farmers markets in the area, here is guide to what can be enjoyed June through September.

For more information or to find a farmers market near you, visit http://www.farmfreshsewi.org

JUNE

Basil

Broccoli

Cabbage

Chard

Collards

Fennel

Garlic scapes

Kale

Lettuce

Green onions

Peas

Rhubarb

Spearmint

Spinach

Strawberries

JULY

Beans

Beets

Carrots

Blueberries

Cabbage

Chard

Cherries

Collards

Corn

Kale

Leeks

Melons

Okra

Green onions

Peas

Peaches

Peppers

Raspberries

Summer squash

AUGUST

Apples

Beans

Beets

Blackberries

Carrots

Cucumbers

Eggplant

Garlic

Grapes

Onions

Peaches

Pears

Plums

Peppers

Potatoes

Summer squash

Tomatoes

SEPTEMBER

Apples

Beans

Beets

Cauliflower

Chard

Collards

Corn

Cucumber

Eggplant

Fennel

Grapes

Leeks

Lettuce

Melons

Onions

Parsnips

Potatoes

Plums

Peppers

Radishes

Tomatoes

Turnips

Sheila Julson is a freelance writer and regular contributor to Natural Awakenings magazine.

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