Seasonal shopping at HEAL Farm Markets

In one way or another, most have witnessed and felt the burden of increasing food prices over the last several years. Although, in its most recent update, the U.S. Department of Agriculture (USDA) predicts food prices will continue decelerating through the remainder of the calendar year, consumers can expect an overall increase of 2% in all food-related costs. With this in mind, exploring ways to eat healthily and frugally becomes especially worthwhile. One effective solution is to embrace seasonal eating.

The Parkview Community Greenhouse and Learning Kitchen takes pride in serving as an access point for nutritious and affordable locally grown fruits and vegetables while highlighting close-to-home resources. With their guidance and a couple of tasty recipes, we've curated this post to inspire your seasonal produce shopping list.
 

Benefits of seasonal eating

Seasonal eating refers to consuming fruits and vegetables that are naturally harvested at the time of year when they are at their peak ripeness and flavor. These practices encourage individuals to slow down and evaluate the origins and timing of their food while adopting a more intentional approach to their diet. Here are some of the key benefits of this method:

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

• Cost-effective - Seasonal produce is typically more abundant and requires less transportation and storage time, which can lower costs.

• Supports local farmers - Purchasing from small markets increases demand for regional agriculture and keeps food dollars within the community.

• Encourages variety - Seasonally driven eating introduces a diverse range of fruits and vegetables to the menu throughout the year.
   

What’s in season in Indiana in the summer?

Although much of Indiana's farmland is dedicated to exported crops such as corn and soybeans, many local vendors and markets offer a variety of produce to accommodate and support the different cultures within the community. Here's an assortment of fruits and vegetables that are in season in Indiana:

Fruits

• apples

• blackberries

• blueberries

• cherries

• grapes

• melons

• peaches

• pears

• raspberries

• strawberries

 

Vegetables

• asparagus

• beets

• broccoli

• cabbage

• carrot

• cauliflower

• collards

• cucumber

• eggplant

• green onion

• kale

• kohlrabi

• lettuce

• onion

• pepper

• potato

• pumpkin

• radish

• snap bean

• spinach

• sweet corn

• sweet potato

• summer squash

• tomato

• turnip

• winter squash

For more on what’s in season throughout the year, check out this guide from the Purdue Extension FoodLink.

Visit a HEAL Farm Market

To experience the benefits of seasonal eating firsthand, try visiting a HEAL Farm Market. These markets, co-sponsored by The St. Joseph Community Health Foundation and Parkview Health, support local communities by increasing access to reasonably priced produce. Currently, there are three HEAL Farm markets operating in Fort Wayne:

Parkview Community Greenhouse & Learning Kitchen

1716 Beacon Street, Fort Wayne, IN 46805

Open July 11 – September 12, 2024

Thursdays | 4:00 p.m. - 6:00 p.m.
 

McCormick Place

3005 McCormick Avenue, Fort Wayne, IN 46803

Open July 10 – September 11, 2024

Wednesdays | 5:00 p.m. - 7:00 p.m.
 

South Side Farmers Market

3300 Warsaw St, Fort Wayne, IN 46806

Open July 13 – October 26, 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, debit and VeggieRx dollars (Fresh Connect). Currently, these markets also provide a "Double Up" feature for SNAP/EBT. This program increases shoppers' spending power to buy more fresh fruits and vegetables. There is a matching limit of $20/day for SNAP/EBT. 

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

The Community Greenhouse & Learning Kitchen location also features a Power of Produce (POP) event throughout its HEAL Market season. Children can interact with local food systems at this event through farmer conversations, educational games and exposure to new fruits and vegetables. Those who attend can earn a $2 produce voucher to purchase fresh produce at the markets.

The Community Greenhouse & Learning Kitchen location includes three produce stands: two local farmers' stands and the Community Greenhouse produce. When visiting the HEAL Market, look for Indiana summer produce items, and check out these recipes below to learn how to make the most of them.
 

Roasted Root Veggie Medley

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 med/small red potatoes, cubed

1 sweet potato, cubed

4 carrots, peeled and sliced

4 beets, peeled and sliced

1-2 sweet onions, peeled and thickly sliced

3 garlic cloves, minced

 

1. Preheat oven to 400 degrees.

2. In a large bowl, whisk together oil, syrup, and vinegar. Add veggies and toss until fully coated.

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

4. Remove from oven when all vegetables are tender and slightly browned. Serve warm.

 

Minestrone

2 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon olive oil
3 garlic cloves, minced
6 cups low-sodium vegetable broth
1 14.5-ounce can no-salt-added diced tomatoes
2 ½ cups diced Yukon gold potatoes
2 ½ cups diced butternut squash
1 medium zucchini, sliced 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-grain pasta
2 cups packed chopped kale (thick stems removed)
1 14.5-ounce can red or white kidney beans, drained and rinsed
Fresh grated parmesan cheese (optional)
Salt and pepper, to taste

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

2. Add onion and carrot, sauté about 3 minutes.

3. Add garlic and sauté 1 minute longer.

4. Add vegetable broth, tomatoes, potatoes, squash, zucchini and herbs.

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

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

7. Remove bay leaves, if using, and season to taste with salt and pepper.

8. Serve warm with a sprinkle of parmesan cheese on top.

Nutrition Facts
[Amount per serving, 1/8 recipe: Calories: 202.7; Total fat: 3.1g; Saturated fat: 0.9g; Polyunsaturated fat: 0.3g; Monounsaturated fat: 1.7g; Cholesterol: 2.7mg; Sodium: 334mg; Potassium: 699.6mg; Total carbohydrates: 38.3g; Dietary fiber: 9.6g; Sugars: 8.3g; Protein: 7.5g; 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%; Thiamin: 7.6%]

For more menu inspiration, visit our Nutrition and Recipes section on the Parkview Dashboard or follow us on Pinterest.