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:

 

 

 

Photo credit: essie

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  1. 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

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