ACTION PLANGet Fresh, Local Produce at the Farmers Market

I’m so glad you’ve tried shopping at the farmers market! When you do something new for a while, it becomes a habit. Since it sounds like you haven’t been shopping at the farmers market long, let’s create an action plan that will help you make visiting the farmers market a regular part of your healthy lifestyle!

When life gets busy, sometimes even important things can slip. On each line below, write down one small thing you can do to make visiting the farmers market part of your shopping routine.

One thing I can do to help me remember to add a visit to the farmers market to my regular shopping schedule.

Example: You could look ahead at your schedule for the next month and find a time you can visit the farmers market. Create an alert in your phone to remind you!

One thing I can do to remember to use my WIC Project FRESH coupons when I visit the farmers market:

Example: Put a note in your calendar along with your next WIC appointment to remind you to ask for WIC Project FRESH coupons.

One thing I can do to remember to use the fresh produce I buy at the farmers market:

Example: Create a meal plan as soon as you get home from the farmers market to make sure you use that fresh produce you just bought! Remember to fill half your plate with fruits and vegetables at every meal.

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Apples (fall)

Apples (summer)

Apricots

Berries (black)

Blueberries

Cantaloupe

Cherries (red tart)

Cherries (sweet)

Grapes

Melons (watermelon, musk)

Nectarines

Peaches

Pears

Plums

Raspberries

Rhubarb

Strawberries

Michigan Availability Guide

Michigan Availability Guide

Michigan Availability GuideThis chart is a buying guide for fruits and vegetables commonly grown in Michigan. It shows a wide range of availability because the season for fruits and vegetables varies slightly from year to year and from one area of the state to another.

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight,

disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Ray Hammerschmidt, Interim Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. CYFC063

Asparagus

Beans (snap & green, etc.)

Beets

Broccoli

Brussels Sprouts

Cabbage

Carrots

Cauliflower

Celery

Corn (sweet)

Cucumbers (pickling)

Cucumbers (salad)

Greens (turnips, mustard, collards, kale)

Eggplant

Lettuce (head & leafy)

Mushrooms (limited supply all year)

Onions

Onions (green)

Parsnips

Peas (sugar)

Peppers

Potatoes (white)

Pumpkins

Radishes

Rutabagas

Spinach

Squash (yellow, zucchini)

Squash (butternut, acorn)

Tomatoes (cherry, roma, slicers)

Turnips

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Michigan Availability Guide

Michigan Availability Guide

Michigan Availability Guide