YUM! Harvest Time Is Here
Besides the splendor of the beautiful trees and colorful flowers, springtime brings the arrival of healthy and delicious fruits and vegetables. It is a time when instead of buying your produce from the grocery store that has their fruits and vegetables shipped in from Mexico, California, or even Florida, you can buy them fresh from your local farm or grocery store right here in mid-Michigan.
As a food enthusiast, I know that by adding freshly picked fruits or vegetables to your favorite dish provide a more bold and distinct flavor. You get the most nutritional value from your produce because it’s harvested at the peak of freshness. Purchasing your fruits and vegetables from your local farm is a great way to support your local community. Also, there is a considerable cost savings when you take advantage of buying your produce during harvest time, which in today’s economy is a huge bonus.
It’s important to know when your favorite produce will available at your local farm or grocery store. The time of harvest for most fruits and vegetables does not vary much from year to year. Factors that determine the time to harvest include the weather, planting schedule, and plant care. Each plays an important part on the growth and quality of what we grow. Contact your local farm for a more definitive harvest schedule.
There are many ways to prepare and cook your fruits and vegetables. You can eat them raw or choose one of the following cooking methods: boiling, steaming, braising, roasting, sautéing, stir-fry, or grilling (my favorite). Try to stay away from boiling vegetables because it washes away many of the valuable vitamins and minerals. Cook your food until tender outside, yet somewhat firm in the center. And if you want to try a delicious and quick way to cook produce try grilling. Simple slice and season your produce approximately 10 minutes before your meat will be done. Some vegetables like eggplant and asparagus may need to be brushed with olive oil prior to grilling. This will prevent it from drying out and sticking to the grill. Grill for only a couple of minutes on each side and serve with fresh herbs. You can grill squash, bell peppers, onions, pineapple, apples, corn, pears, fennel, carrots, peaches, plums, etc. Experiment and enjoy!
One of the most important ingredients you can add to any dish is a fresh herb. Luckily, herbs have the longest harvest season of all, typically from April to October, depending on the herb. Adding chopped basil, oregano, cilantro, or even fresh dill can turn good meal into a great meal. Purchase herbs close to the time you plan to use them. When growing herbs in your own garden the ideal time for picking is in the morning after the dew has dried but before the sun gets hot. This helps ensure the best flavor and storage quality. Once cut, place them in a container of cool water to retain freshness and flavor. The rule of thumb when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you’ll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For example, think macaroni salad with fresh vs. dried parsley. Unlike dried herbs, fresh herbs are usually added toward the end in cooked dishes to preserve their flavor. Add the more delicate herbs like basil, chives, cilantro, dill leaves, parsley, marjoram and mint a minute or two before the end of cooking or sprinkle them on the food before it’s served.
Experiment with new recipes during harvest season. It can add fun and excitement to your daily life. If you’re an asparagus fan, try the Asparagus Lasagna recipe at the end of this article. It’s simple, delicious, and nutritious.
See the harvest schedule on page 28 for help determining when a particular fruit or vegetable will available at your local farm or grocery store. Please keep in mind that these dates are the first month of harvest for that specific item and are usually harvested for another several weeks to a few months after first harvest. Here are some great markets to visit in Michigan:
Kalamazoo’s 100-Mile Market
440 S. Burdick Street
Kalamazoo, MI 49007
(269) 492-6468
Happens every Wednesday evening from 3-7pm, May-October, in the parking lot on the corner of S. Burdick and Cedar Streets. This is downtown’s only evening farmers’ market, and is hosted by the folks at the People’s Food Co-op. Eight vendors selling plants, flowers, vegetables, fruits, baked goods, wild foods, seeds, and more will be coming out all season long.
Contact Information:
Chris Dilley: www.peoplesfoodco-op.org
Bank Street Farmers Market
1204 Bank Street
Kalamazoo, MI 49001
(269) 337-8899
Kalamazoo Farmer’s Market runs from the first Saturday in May until the last Saturday in November. May & November: Saturdays from 7 am to 2 pm or until the last seller leaves the market. June – October: Tues, Thurs & Sat from 7 am to 2 pm or until the last seller leaves the market
*Plus Tuesdays in August from 3:30 pm to 7:30 pm
Ann Arbor Farmer's Market
315 Detroit Street
Ann Arbor, MI 48104
(734) 994-3276
Located in the Kerrytown district, the Ann Arbor Farmers Market has been connecting producers with consumers for over 88 years! The Ann Arbor Farmers Market operates year round, with over 150 vendors who offer fruits and vegetables, plants, artisan breads, baked goods, meats, eggs, cut flowers, cheeses, flowers, honey, jellies, maple syrup, and crafts. All items are sold by the people who grow or make them! Open May-December Wednesday & Saturday, 7:00 a.m.-3:00 p.m.
Contact Information:
Molly Notarianni: a2gov.org/market
Lansing City Market
333 N. Cedar St.
Lansing, MI 48912
(517) 483-7460
The Lansing City Market and its vendors provide the best in quality at reasonable prices, in a one-of-a-kind inviting atmosphere. Join us today to experience the personal touch you can only find here at home. For the freshest, most unique products, visit us at the Lansing City Market! Open 9:00 am - 6:00 pm Tuesdays, Thursdays, Fridays. Open 8:00 am - 5:00 pm Saturdays.
Contact Information:
John Hooper: johnh@lepfa.com