Your Student Life: In-Season Eating

June 10, 2025

Picking Produce: What’s in Season?

Whether you are planting your own garden, or visiting the local farmer’s market, summertime is bursting with flavors of local produce. It’s good to know what is in season, as local produce has less environmental impact, enhanced taste due to being picked at peak ripeness and improved nutritional value due to the shorter transit time. When produce is picked at peak ripeness, key nutrients like potassium, magnesium, phosphorus and vitamins A and C can be found in higher concentrations. Buying local food also supports the economy by helping out local farmers, and those local farmers can tell you exactly how the food was grown.

Below is a list of foods that are typically in season during the summer months:

June: Asparagus, beets, blueberries, broccoli, cabbage, cherries, cilantro, gooseberries, kale, lettuce, black and red raspberries, rhubarb, zucchini, strawberries

July: Peppers, blueberries, cantaloupe, carrots, corn, cucumbers, peaches, tomatoes

August: Apples, beans, corn, eggplant, grapes, okra, potatoes, summer and winter squash

Eating with the seasons can add a variety of flavors and nutrients into your diet. What will you try today?

 

Ashley Richardson RD, LD
Assistant Director of Nutrition
Office of Student Life Dining Services