At our store, we partner with numerous local farmers and producers to bring you the freshest, most delicious fruits and veggies. These farmers and their families work hard to bring you corn, squash, beets, peas, apples, tomatoes and more.
Click here to meet some of the farmers you help support when you shop with us.
Be sure to check out our blog that includes in-season produce guides, recipes highlighting produce, as well as fresh produce hacks and more.
Fresh fruit and vegetables are key to a healthy diet. Regularly consuming fresh fruits and vegetables has been proven to reduce the risk of heart disease, cancer, and kidney stones. Aside from the great health benefits, they taste absolutely fantastic. Learn more about what is fresh and when it’s in season below.
Tomato
The best tomatoes can be found during the months of May and October and is one of the most diverse fruits. They can be eaten whole, sliced, diced, purreed and more! Tomatoes are rich in vitamin C, K and potassium, so get ready to enjoy all of health benefits that come from this acidic and versatile fruit.
You can find fresh and local tomatoes from Houweling’s Tomatoes.
Strawberry
Strawberries are a sweet fruit that grow back every single year- as they are perennial plants. They contain tons of vitamin C and antioxidants to help boost your immune system and keep you looking fresh. Enjoy these in a jam, pie or with sugar and cream.
To get the freshest strawberries locally, look for Guerra Farms .
Orange
Enjoy the ripest oranges when most fruits are off season (December through March) fresh, in a marmalade or dried simply for the scent. To boost your immune system during cold and flu season, be sure to eat a lot of oranges. They are full of vitamin C and other great nutrients.
Cantaloupe
The best and sweetest cantaloupes can be found June through August. These have an incredibly long growing time, about 90 days, so it’s key to get these while they are perfectly in season. Cantaloupes are full of vitamin C, A and loaded with potassium.
Banana
As you may or may not know, humans share about 50% of DNA with bananas. Though bananas are not intelligent beings, they are full of fiber, so they will keep you full for a longer time. Bananas are unique in that they can be used as a substitute for eggs in baking.
Bell peppers come in a variety of colors and have delightfully specific flavors for each color. Bell peppers are commonly found in fajitas, stuffed or in a variety of casseroles.
Find the freshest bell peppers locally from Chavez Farms.
Lime
A single lime has the power to change the flavor of any dish drastically. It is often used in fresh guacamole, but you can add it to nearly any dish. Though limes are 88% water, they contain a significant amount of vitamin C to help you boost your immune system.
Spinach
Did you know spinach has a season? Find the best and freshest spinach from March to June. Spinach is rich in protein, calcium, iron and more! This super food is great for adding to any dish or consuming raw.
Cabbage
Cabbage, specifically purple cabbage, contains more vitamin C than any other color of cabbage. It is also fat free and cholesterol free. Enjoy cabbage in egg rolls, in a slaw or a stir-fry.
Blueberry
Blueberries can be found all year long and are a great addition to any dish needing a burst of sweetness. Blueberries are likely the most well known superfood, are low in calorie, and contain a ton of fiber.
Keeping produce as fresh as the day you got it proves to be a challenging task. Follow these 10 hacks to keep your produce the best and as fresh as it can be.
1- Freeze your produce
It’s important to keep only the produce you can consume during the week out or in the fridge. The rest can go in the freezer to enjoy later. With most fruits and veggies, it’s as simple as cutting and placing in freezer bags; however, for the fruits and veggies that require peeling (i.e. a banana) be sure to peel and cut so that it’s ready for a smoothie or stir fry.
2- Use vinegar
Vinegar is berries best friend. Use a couple of drops on your berries to make them last much longer than normal.
3- Store apples and onions together
Apples and onions that are stored together help both of them not sprout. This makes each of them edible for much longer.
4- Store onions in tights or panty hose
Keep your onions in cool, dry, and airy places, like panty hose, to keep them good for up to 8 months.
5- Put celery in water
Store celery in water, covered, and in the fridge to assure freshness and lock in the crunch.
6- Cover herbs in plastic
Herbs are similar to flower in the way that if you cover them with plastic and seal it, they will stay fresh for longer.
7- Wrap bottom of asparagus with wet paper towel
Keep your asparagus hydrated by wrapping a wet paper towel around the base and storing in room temperature. This doubles as a lovely kitchen decoration.
8- Store tomatoes based on ripeness
If you have perfectly ripe tomatoes that are ready to slice and eat, keep them on the counter. If you’re waiting for them to be a little bit more ripe, store them in the fridge.
9- Wrap top of bananas with plastic wrap
Keep bananas from going brown by wrapping the top of them in plastic wrap.
10- Refrigerate apples
Keep apples in an airy and cold environment to keep them crisp for longer.
Put a little zest in your step with this delicious and flavorful strawberry salsa. A sweet and spicy recipe that really packs a punch!
Ingredients:
Strawberries
Lime
Red onion
Jalapeno
Cilantro
Salt and pepper to taste
Instructions:
Slice and hull strawberries to desired size. Slice remaining ingredients to help release flavor.
Add all sliced ingredients into a mixing bowl and gently stir together. Top with fresh squeezed lime. Salt and pepper to taste.
Keep refrigerated covered for up to 2 days.
Enjoy!
Enjoy celebrating the fresh produce of summer with this delicious strawberry, arugula, and quinoa salad.
Shop our Weekly Ad to get a deal on strawberries and throw together this delicious meal! For the recipe video click here.
Ingredients:
½ bunch asparagus, ends trimmed, cut into 2-inch pieces
¼ cup fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1½ teaspoons fresh ground black pepper
¼ cup extra virgin olive oil
1 package (8.8 ounces) ready to serve white & red quinoa
2 cups loosely packed arugula
2 cups halved fresh strawberries
1 cup crumbled feta cheese
Instructions:
Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.
In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.
Approximate nutritional values per serving: 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein
Enjoy celebrating the fresh produce of summer with this delicious strawberry, arugula, and quinoa salad.
Shop our Weekly Ad to get a deal on strawberries and throw together this delicious meal! For the recipe video click here.
Ingredients:
½ bunch asparagus, ends trimmed, cut into 2-inch pieces
¼ cup fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1½ teaspoons fresh ground black pepper
¼ cup extra virgin olive oil
1 package (8.8 ounces) ready to serve white & red quinoa
2 cups loosely packed arugula
2 cups halved fresh strawberries
1 cup crumbled feta cheese
Instructions:
Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.
In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.
Approximate nutritional values per serving: 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein
Enjoy celebrating the fresh produce of summer with this delicious strawberry, arugula, and quinoa salad.
Shop our Weekly Ad to get a deal on strawberries and throw together this delicious meal! For the recipe video click here.
Ingredients:
½ bunch asparagus, ends trimmed, cut into 2-inch pieces
¼ cup fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1½ teaspoons fresh ground black pepper
¼ cup extra virgin olive oil
1 package (8.8 ounces) ready to serve white & red quinoa
2 cups loosely packed arugula
2 cups halved fresh strawberries
1 cup crumbled feta cheese
Instructions:
Heat large saucepot of salted water to a boil over high heat. Add asparagus; cook 1½ minutes. Transfer asparagus to bowl filled with ice water; once cooled, drain and pat dry.
In large bowl, whisk lemon juice, honey, salt and pepper; whisking constantly, slowly drizzle in oil until emulsified. Add quinoa, arugula and asparagus; toss to combine. Fold in strawberries and cheese. Makes about 7 cups.
Approximate nutritional values per serving: 185 Calories, 12g Fat (4g Saturated), 17mg Cholesterol, 517mg Sodium, 18g Carbohydrates, 3g Fiber, 7g Sugars, 4g Added Sugars, 5g Protein
Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.
Click here for the recipe video.
Ingredients:
Nonstick cooking spray
3 teaspoons olive oil
2 garlic cloves, unpeeled
½ small red onion, cut into ¼-inch-thick slices (about 1 cup)
½ teaspoon plus 1/8 teaspoon kosher salt
1 pinch ground black pepper
4 medium ripe avocados
1 small jalapeño pepper, stem end trimmed
3 tablespoons fresh lime juice
1 medium tomato, diced (about 1 cup)
1 tablespoon chopped fresh cilantro leaves
Instructions:
Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.
Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.
Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.
Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein
Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.
Click here for the recipe video.
Ingredients:
Nonstick cooking spray
3 teaspoons olive oil
2 garlic cloves, unpeeled
½ small red onion, cut into ¼-inch-thick slices (about 1 cup)
½ teaspoon plus 1/8 teaspoon kosher salt
1 pinch ground black pepper
4 medium ripe avocados
1 small jalapeño pepper, stem end trimmed
3 tablespoons fresh lime juice
1 medium tomato, diced (about 1 cup)
1 tablespoon chopped fresh cilantro leaves
Instructions:
Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.
Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.
Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.
Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein
Bravocado for homemade guacamole! Fresh and in-season avocados make the perfect excuse to guac out. Make this delicious recipe today.
Click here for the recipe video.
Ingredients:
Nonstick cooking spray
3 teaspoons olive oil
2 garlic cloves, unpeeled
½ small red onion, cut into ¼-inch-thick slices (about 1 cup)
½ teaspoon plus 1/8 teaspoon kosher salt
1 pinch ground black pepper
4 medium ripe avocados
1 small jalapeño pepper, stem end trimmed
3 tablespoons fresh lime juice
1 medium tomato, diced (about 1 cup)
1 tablespoon chopped fresh cilantro leaves
Instructions:
Preheat oven to 400°; spray rimmed baking pan with nonstick cooking spray. From 1 teaspoon oil, coat garlic with oil and place on prepared baking pan; in small bowl, toss onion with remainder of 1 teaspoon oil, 1/8 teaspoon salt and pepper. Spread onion in single layer on prepared baking pan and roast 10 minutes; stir onions.
Cut each avocado lengthwise in half around seed. Twist halves in opposite directions to separate. Slip spoon under seed to remove and discard. With large spoon, remove avocado flesh in whole pieces; cut each piece lengthwise in half and add to baking pan, cut side up. Drizzle avocado and coat jalapeño pepper with remaining 2 teaspoons oil; add jalapeño to baking pan. Roast 15 minutes longer, turning jalapeño and rotating baking pan halfway through roasting.
Transfer avocado to same bowl; add lime juice and remaining ½ teaspoon salt. When cool enough to handle, squeeze garlic from skins into bowl. With fork, mash avocado until mixture is slightly chunky. Dice onion and finely chop jalapeño; fold tomato, cilantro, onion and jalapeño into avocado mixture. Refrigerate at least 1 hour or up to overnight before serving.
Approximate nutritional values per serving (¼ cup): 125 Calories, 11g Fat (2g Saturated), 0mg Cholesterol, 106mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein