By Mary Bergin
When picked at the peak of ripeness, fruits and vegetables taste outstanding all on their own, with little need for complicated preparations. Snack on raw sugar snap peas, including the edible pod, or bite into a tomato as though it were an apple. The simple roasting of carrots or squash works. So does the quick steaming of string beans or sautéeing of Brussels sprouts.
WHAT RIPENS WHEN?
Mother Nature decides when food is ready for harvest because wild swings in temperature and precipitation might affect crop yields and ripening. Conversely, greenhouses or hoop houses extend growing seasons because the climate is controlled. Here is what to expect at Wisconsin farmers’ markets during a typical growing season.
MAY
- Asparagus
- Radishes
- Rhubarb
- Spinach
- Strawberries
JUNE
- Asparagus
- Beets
- Blueberries
- Broccoli
- Cabbage
- Cherries
- Leaf Lettuce
- Potatoes
- Radishes
- Raspberries
- Rhubarb
- Spinach
- Strawberries
- Sweet Peas
JULY
- Apples
- Beans
- Beets
- Bell Peppers
- Blueberries
- Broccoli
- Cabbage
- Carrots
- Cauliflower
- Cherries
- Corn
- Cucumbers
- Eggplant
- Leaf Lettuce
- Melons
- Onions
- Potatoes
- Raspberries
- Squash
- Sweet Peas
- Tomatoes
AUGUST
- Apples
- Beans
- Beets
- Bell Peppers
- Broccoli
- Cabbage
- Carrots
- Cauliflower
- Corn
- Cucumbers
- Eggplant
- Garlic
- Hot Peppers
- Melons
- Onions
- Potatoes
- Raspberries
- Squash
- Tomatoes
SEPTEMBER
- Apples
- Beans
- Beets
- Bell Peppers
- Broccoli
- Cabbage
- Carrots
- Cauliflower
- Corn
- Cucumbers
- Eggplant
- Hot Peppers
- Onions
- Potatoes
- Raspberries
- Squash
- Tomatoes
OCTOBER
- Apples
- Beets
- Bell Peppers
- Broccoli
- Cabbage
- Carrots
- Cauliflower
- Cucumbers
- Eggplant
- Potatoes
- Raspberries
- Squash
- Tomatoes
NOVEMBER
- Beets
- Cabbage
- Carrots
- Raspberries
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