::THG Tuesday Tip of the Day::

    THG  Tuesday Tip of the Day

    Living in the Midwest, we are surrounded by the farming capitals of the nation. Our location makes it so we can easily stay healthy by eating a proper amount of fruits and vegetables every day. You receive excellent nutrients by eating the in season fruits and vegetables that are freshly harvested in the markets. Exact crop availability and harvest times vary year-to-year, but these are a few fruits and veggies that are being harvested now through the end of the year. With so may options to choose from you can make a fresh, healthy, fulfilling meal every day of the week. Healthy Life=Happy Life.

    Apples, July through October

    Arugula, May through September

    Basil, July through September

    Beets, May through October

    Blackberries, July into August

    Blueberries, July into August

    Broccoli, June through October

    Brussels sprouts, August through November

    Cabbage, June through November

    Cantaloupes, August and September

    Carrots, May through November

    Cauliflower, August through November

    Celery, August through October

    Chard, May through September

    Cherries, June and July

    Cilantro, June through September

    Corn, mid-June through mid-August

    Cucumbers, July through mid-October

    Eggplant, July through mid-October

    Garlic, August through November

    Grapes, August and September

    Green beans, July through September

    Green Onions, June through September

    Kale, June through November

    Kohlrabi, August through October

    Leeks, August through October

    Melons, July through September

    Mushrooms (cultivated), year-round

    Onions, August through October

    Parsley, May through September

    Parsnips, April and May and again in October through November

    Peaches, July and August

    Pears, August through October

    Peas and pea pods, June through August

    Peppers (sweet), June through September

    Persimmons, October

    Plums & Pluots, July and August

    Potatoes, July through November

    Pumpkins, September through October

    Radishes, May through October

    Raspberries, June into August

    Shelling Beans, September through October

    Scallions, June through September

    Spinach, May through October

    Squash (summer), July through October

    Squash (winter), August through November

    Strawberries, June and July

    Tomatoes, July through October

    Turnips, August through November

    Watermelons, August through September

    Zucchini, July through October

    Zucchini Blossoms, July, and August

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