In one way or another, most people have witnessed and felt the burden of rising food prices over the past few years. Although the U.S. Department of Agriculture (USDA) predicts in its latest update that food prices will continue to fall through the end of the calendar year, consumers can expect a 2% increase in all food costs overall. With this in mind, it’s especially worth looking for ways to eat healthily and frugally. One effective solution is to eat seasonally.

The Parkview Community Greenhouse and Learning Kitchen prides itself on serving as a one-stop shop for nutritious and affordable locally grown fruits and vegetables while also raising awareness of nearby resources. With their guidance and some tasty recipes, we’ve put together this post to inspire your seasonal produce shopping list.

Benefits of seasonal eating

Eating seasonally means consuming fruits and vegetables that are naturally harvested in the season when they are at their ripest and most flavorful. These practices encourage people to eat more slowly and evaluate the origin and timing of their food intake while taking a more conscious approach to their diet. Here are some of the key benefits of this practice:

• Nutrient density – Fruits and vegetables that are allowed to ripen before harvest retain more vitamins and minerals.

• Cost-efficient – Seasonal products are generally more abundant and require less transportation and storage time, which can reduce costs.

• Support local farmers – By shopping at small markets, the demand for regional agricultural products increases and the money for food stays in the community.

• Promotes variety – A seasonal diet provides a diverse selection of fruits and vegetables all year round.

What is in season in Indiana during the summer?

Although much of Indiana’s agricultural land is used for export crops such as corn and soybeans, many local vendors and markets offer a variety of products to accommodate and support the diverse cultures within the community. Here is a sampling of fruits and vegetables that are in season in Indiana:

fruit

• Apples

• Blackberries

• Blueberries

• Cherries

• grapes

• Melons

• Peaches

• Pears

• Raspberries

• Strawberries

Vegetables

• asparagus

• Beets

• broccoli

• Cabbage

• carrot

• Cauliflower

• Kale

• Cucumber

• aubergine

• Spring onion

• Kale

• Kohlrabi

• Lettuce

• Onion

• pepper

• Potato

• pumpkin

• radish

• French bean

• spinach

• Sweetcorn

• sweet potato

• Summer squash

• tomato

• turnip

• Winter squash

For more information on what’s in season year-round, check out this guide from Purdue Extension FoodLink.

Visit a HEAL Farmers Market

To experience the benefits of seasonal eating firsthand, visit a HEAL Farm Market. Co-sponsored by the St. Joseph Community Health Foundation and Parkview Health, these markets support local communities by increasing access to affordable produce. There are currently three HEAL Farm Markets in Fort Wayne:

Parkview Community Greenhouse and Learning Kitchen

1716 Beacon Street, Fort Wayne, IN 46805

Open from 11 July to 12 September 2024

Thursdays | 4:00 p.m. – 6:00 p.m.

McCormick Square

3005 McCormick Avenue, Fort Wayne, IN 46803

Open from 10 July to 11 September 2024

Wednesdays | 5:00 p.m. – 7:00 p.m.

Farmers market on the south side

3300 Warsaw St, Fort Wayne, IN 46806

Open from 13 July to 26 October 2024

Saturdays | 9:00 a.m. – 12:00 p.m.

How to shop and what to expect

When shopping at HEAL Farm Markets, individuals can pay with cash, credit or debit cards, and VeggieRx dollars (Fresh Connect). Currently, these markets also offer a “Double Up” feature for SNAP/EBT. This program increases shoppers’ purchasing power so they can purchase more fresh fruits and vegetables. SNAP/EBT has a matching limit of $20/day.

For more information on the other HEAL Market locations that utilize the Double Up feature for SNAP/EBT, visit the Double Up Indiana website here. As of August 7, WIC and Senior Produce vouchers are no longer available. For current information on funding for these programs, visit HEAL Markets on Facebook.

The Community Greenhouse & Learning Kitchen location also offers a Power of Produce (POP) event throughout the HEAL market season. This event allows children to connect with local food systems through conversations with farmers, educational games, and introductions to new fruits and vegetables. Participants can earn a $2 nutrition voucher that can be used to purchase fresh produce at the markets.

The Community Greenhouse & Learning Kitchen location includes three produce stands: two from local farmers and the Community Greenhouse’s produce. When you visit the HEAL Market, keep an eye out for Indiana summer produce and check out the recipes below to learn how to make the most of it.

Mixed roasted root vegetables

sauce:

¼ cup olive oil

¼ cup balsamic vinegar

¼ cup pure maple syrup

½ teaspoon dried thyme

½ teaspoon salt

½ teaspoon pepper

Vegetables:

8 medium/small red potatoes, diced

1 sweet potato, diced

4 carrots, peeled and sliced

4 beetroot, peeled and sliced

1-2 onions, peeled and cut into thick slices

3 garlic cloves, chopped

1. Preheat oven to 400 degrees.

2. In a large bowl, whisk together oil, syrup and vinegar. Add vegetables and mix until well coated.

3. Spread evenly on greased baking sheets. Bake for 45 minutes, stirring every 10 minutes.

4. Remove from the oven when the vegetables are soft and lightly browned. Serve warm.

Minestrone

2 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon olive oil
3 garlic cloves, chopped
6 cups low-sodium vegetable broth
1 can diced tomatoes (400 g) without added salt
2 ½ cups diced Yukon Gold potatoes
2 ½ cups diced butternut squash
1 medium zucchini, cut into half moons
1 teaspoon dried rosemary or oregano (1 tablespoon if fresh)
1 teaspoon dried thyme (1 tablespoon if fresh)
2 bay leaves (optional)
1 cup dry whole wheat pasta
2 cups chopped kale (thick stems removed)
1 can red or white kidney beans (400 g), drained and rinsed
Freshly grated Parmesan cheese (optional)
Salt and pepper to taste

1. Heat olive oil in a large saucepan over medium-high heat.

2. Add onion and carrot and fry for about 3 minutes.

3. Add garlic and sauté 1 minute longer.

4. Add vegetable stock, tomatoes, potatoes, pumpkin, zucchini and herbs.

5. Bring to a boil, reduce heat to medium, and simmer until vegetables are almost tender, about 10 minutes.

6. Stir in pasta, kale and beans and simmer for another 10 minutes, until pasta and kale are tender.

7. Remove bay leaves (if using) and season with salt and pepper.

8. Serve warm and sprinkle with some Parmesan cheese.

Nutritional values
(Amount per serving, 1/8 recipe: Calories: 202.7; Total Fat: 3.1 g; Saturated Fat: 0.9 g; Polyunsaturated Fat: 0.3 g; Monounsaturated Fat: 1.7 g; Cholesterol: 2.7 mg; Sodium: 334 mg; Potassium: 699.6 mg; Total Carbohydrates: 38.3 g; Fiber: 9.6 g; Sugars: 8.3 g; Protein: 7.5 g; Vitamin A: 131.9%; Vitamin B-6: 14.4%; Vitamin C: 37.1%; Calcium: 14%; Copper: 6.7%; Folate: 7.6%; Iron: 12.2%; Magnesium: 10%; Manganese: 13.9%; Niacin: 7%; Phosphorus: 9.3%; Thiamine: 7.6%)

For more menu inspiration, check out our Nutrition & Recipes section on the Parkview dashboard or follow us on Pinterest.