The Month-by-Month Guide for When to Eat Michigan Produce
Right now the ground may be covered in snow, but it won’t be long before fruits and vegetables begin sprouting up through the surface. To help you anticipate the fresh produce coming your way, here is a guide to when specific crops start becoming available in Michigan (go here to tell how long each growing season lasts).
End of March: Broccoli, cabbage
Beginning of April: Asparagus, leafy greens, herbs
Beginning of May: Potatoes, rhubarb
End of May: Peas
Beginning of June: Beans, blackberries, squash, strawberries
End of June: Cherries
Beginning of July: Cantaloupe, cucumbers, eggplant, nectarines, peaches, peppers, raspberries
End of July: Beets, blueberries
Beginning of August: Apples, Asian pears, cabbage (2nd growing season), sweet corn, tomatoes, watermelon
Beginning of September: Broccoli (2nd growing season), leafy greens (2nd growing season), plums, pumpkins, sweet potatoes
End of September: Chestnuts
Kick start your local-produce-inspired cooking with this corned beef and cabbage recipe—perfect for making in March.
And if you want to learn more about where to find Michigan produce and other food items, check out these blogs:
- Michigan’s Best Farmers Markets
- 50 Reasons Why Michigan is Foodie Paradise
- Michigan’s Best Apple Orchards and Pumpkin Patches
Photo credit: essie
You totally forgot to include garlic on this list! Here is what we sell and when it is available:
April (late) – Green garlic, which is similar to green onions only it is garlic – the first fresh garlic of the year!
June (variable) – Garlic scapes, the curly edible stems that come from hard-neck garlic – only a 2-week season before these turn woody
August until sold out – Garlic heads, which are harvested in July and then cured in our barn before coming to market, typically first available from us at the markets in early August
We sell 40 varieties of certified organic garlic – all are different or they would not earn a spot in our soil. More info on our 40 varieties and recipes is available at our farm’s website http://www.dyerfamilyorganicfarm.com
Thanks, I’m listening!
I love my Michigan.
Useful
I love that I now know what to buy when. Thank you. Anne
I do use lots of garlic and fresh vegetables
Is there a pretty printable copy of this somewhere that I can print out for my co-workers? I’m part of a Wellness Committee that this would be helpful to have to hand out.
Radishes? Zuchini? Rhubarb? Kohlorabi? Asparagus? Celery? Might be better to have 2 lists – one for fruit and one for veggies.
Catherine,
That’s an interesting idea. Thanks for suggesting it.