PRODUCE 101

Welcome to Produce 101, written by me. I'm not sure what it would take to make someone an expert on produce, so I will simply consider myself a lover of things that grow, especially those you can eat. (Disclaimer: The following section is based solely on my opinions and experiences and may NOT be considered as a researched source of information.) I've been working with produce since high school and have experimented with growing many vegetable plants, but an expert I am not, so please be sure to correct my philosophies with email.

This page will offer an alphabetical listing of produce items that we sell, along with details about availability, nutrition, how to choose quality, growing and cooking advice as well as what the items would normally sell for. The prices will only be an example of the most common price for the items over the years, not a current advertisement.

The listing separates produce into three groups: Vegetables, Fruits, and Berries & Melons. So in this listing, the items are classified by the following means.

• A vegetable will be anything you eat that is a part of a plant, such as the stalk of celery or leaves of cabbage (herbs such as basil will be listed here because you eat the leaves and flowers).
• A Fruit will be anything that contains seeds, with the exception of melons and berries as would be suggested by the title heading. (Grapes will also be listed with melons and berries.)

Finding it hard to consider tomatoes and cucumbers as fruits? It gets worse than that if you ask which fruits are berries, or if a banana is really an herb, but this isn't a science site, if you want to know about all the botanical differences, there are many informational sources available online-- the internet is a wonderful research tool, as long as you always consider the source.

The bullets for each item will provide 5 points of information. This example will tell you what you are looking at:

• BASIC NUTRITION-- This will point out a couple of the things that this item offers in the way of vitamins and minerals in raw form.
• CHOOSING QUALITY-- This point will direct you on how to find fresher, higher quality products when choosing the item at the store.
• COOKING SUGGESTIONS-- Here you will be given a bit of information about how to prepare and eat the item, some will have a link to other sites with better information.
• GROWING TIPS-- Here I will provide a quick suggestion of how you may more successfully grow the item in your garden, or if it is even possible in Michigan.
• PRICE RANGE-- This is just an example of what I've seen the items sell for or what we sell them for at our store and during which seasons they may be cheaper or more expensive.



Some of our Produce Displays...

 Vegetables

Asparagus:  In season locally during the spring, it is available all summer, usually shipped from South America as soon as the Michigan season is over.

• BASIC NUTRITION-- High in Vitamins A and K.  Also high in Iron, Copper and Folate.
• CHOOSING QUALITY-- Be sure stems are firm and green, and tips are pale and supple.  The tips will smell bad when spoiled, yet it will not be very obvious, look closely.
• COOKING SUGGESTIONS-- Grill it, steam it, boil it... Asparagus has a distinctive flavor that carries with it no matter how it's prepared.
• GROWING TIPS-- Plant roots during early spring in sandy or well drained soil.  Do not overcrop... allow late edible shoots to grow into seed.  This allows the crown to gather energy for next year.
• PRICE RANGE-- During the Michigan season, we sell it for about $2.59 a pound, but any other time of year it should range from $3 to $4 a pound if not more.

Basil:  This popular herb is tangy and strongly scented but is generally quite expensive when bought fresh.  In season, which is July through September here in Michigan, you can get it much cheaper than any other time, when it is usually from California or greenhouse raised.

• BASIC NUTRITION-- Very high in Vitamin K.
• CHOOSING QUALITY-- As with most leafy veggies, always make sure the bunches are supple and free of black spots.  Basil will quickly deteriorate after being picked, as it does not hold up for more than a few days even under refrigeration.
• COOKING SUGGESTIONS-- The most common use of basil is to make pesto, which is a paste/sauce that is made almost entirely of basil leaves.  It can be eaten fresh in salads or used as a garnish or flavoring in many culinary aspects.
• GROWING TIPS-- Basil is a cold sensitive plant that should be protected from cold wind and frost in the spring.  The plants are quite carefree when planted in fertile soil with plenty of sun.
• PRICE RANGE--  May vary quite widely depending on the source and season.  We sell it for pretty cheap compared to most places, but expect it to cost as much as $8.99 a pound fresh.

Beans:  In season locally through summer, stringless green beans can be found year round, shipped from Mexico and southern California in the winter and from the southeast during the spring and fall.  These should probably be listed with Fruits, as you eat the product of the flower, but we'll leave it here anyway as it is officially referred to as a legume.

• BASIC NUTRITION-- Good source of Vitamins A and C, and fiber.
• CHOOSING QUALITY-- Beans, no matter what variety, stringless or whatever, should always be firm and free of rust, brown marks or wet spots.  Avoid beans with wrinkled ends or those that appear wilted.
• COOKING SUGGESTIONS-- Boiling is most common for fresh beans.  Snap, wash and cut off stem ends before dropping in cold or boiling water.  Cook until tender, which takes about 20 or 30 minutes.
• GROWING TIPS-- Bush beans need little extra care in the garden, protect starts from frost and pick them frequently when they come in or they will be overgrown before you know it.  Pole beans will need a fence or trellis to climb.
• PRICE RANGE-- Stringless beans will range anywhere from $0.99 cents a pound in a bountiful season to $1.99 or more a pound when they are scarce.

Beets:  In season locally from July until the end of October, you can probably find beets during the winter months, but then it's likely they will be poor stock or overpriced.

• BASIC NUTRITION-- Good source of fiber.  Very high in Folate and Manganese.
• CHOOSING QUALITY-- Beets should be rock hard and when properly cut, will have some extra plant material on the top.  Do not choose beets that are soft, as this is an indication that they have been out of refrigeration for too long.
• COOKING SUGGESTIONS-- You need to remove the skins before preparing them.  This is accomplished by par boiling them for as long as it takes to get the skin to easily slip off.  At this point they are ready to prepare in whatever capacity they are needed.
• GROWING TIPS-- Plant beet seeds as early as possible and be sure your soil is well drained and loosely packed.
• PRICE RANGE-- Fresh pulled beets with the greens attached will usually cost you around $2 for a bunch with five or six medium beets.  Bulk beets can sell for anythng from $0.79 cents a pound to as much as $1.49 a pound.

Broccoli:  Broccoli is available throughout the year with little change in its overall quality.  The one exception would be the fall broccoli that is available locally which offers a sweeter flavor than California broccoli throughout the season.

• BASIC NUTRITION-- High in Potassium, Calcium and fiber.  Very high in Vitamin C.
• CHOOSING QUALITY-- Dark green, tightly packed florets are always preferred.  Make sure there is no yellowing of the florets or darkening of the stems.  A rubbery broccoli has been allowed to warm up and will not last long even in your fridge.
• COOKING SUGGESTIONS-- Boil or steam until tender then cover with cheese sauce or just eat plain.  Also good raw with some veggie dip.
• GROWING TIPS-- Plant early or late.  Broccoli planted to mature during mid summer will not perform as well as that harvested in Late Spring or Fall.
• PRICE RANGE-- A crown pack of broccoli will generally run from $0.89 to $1.99 depending on season and availability.  We usually stock it for $1.79.

Brussels Sprouts:  These late season 'mini cabbages' are only available locally for a short time in the fall, starting around Labor Day and through the end of October.  You may find them year round, but quality will be best when they are local or during the fall through early spring.

• BASIC NUTRITION-- Good source of Potassium and B Vitamins.  Very high in Vitamin C and K. 
• CHOOSING QUALITY-- Firm and dark green is the rule for these.  If they have set around for too long, the outher leaves will yellow and they will become softer.  Sometimes the base of the sprout will blacken or become mushy.
• COOKING SUGGESTIONS-- Very good boiled and buttered or steamed.  Try them in a veggie soup or beef stew for some variety in the fall.
• GROWING TIPS-- Brussesls Sprouts have a long growing season and are quite cold hardy.  In Michigan, they are usually best when harvested during October.
• PRICE RANGE-- You may find Brussels Sprouts selling for as little as $0.99 a pound to as much as $2.99 a pound.  Locally grown sprouts are often sold on the stalk, each of these sells for up to $3.00 depending on the size.

Cabbage:  One of the more popular vegetables because of its place in cole slaw, cabbage is available year round without much difference in quality.  Most likely, the local cabbage you get in the fall will have optimum flavor.

• BASIC NUTRITION-- Very high in Vitamin K.  A good source of Folate and Vitamin C.
• CHOOSING QUALITY-- Cabbage is quite a good keeper under refrigeration, but when allowed to warm, it will quickly yellow and become slimy on the base.  Make sure your cabbage is green, heavy for its size, and has a clean, solid base.
• COOKING SUGGESTIONS-- Cabbage can be used for many culinary purposes, some of the more common being fresh as cole slaw, wrapped around beef and rice as cabbage rolls, fried in a pan with hamhock or bacon, or even just boiled with some pork.  Personally I don't use much of it, but it is a very versatile veggie.
• GROWING TIPS-- Be careful of green caterpillars that will ruin your cabbage if not removed.  Plant it in rich soil with good drainage, but water plentifully when hot.  Cabbage is less likely to bolt than lettuce, but will crack if not harvested in a timely fashion.
• PRICE RANGE-- Green Cabbage is usually around $0.49 a pound, becoming cheaper in the late summer and fall when the Michigan crop is abundant.  We sell it as cheap as $0.29 a pound in October.

Carrots:  In season locally from mid-summer until late fall, carrots have a sweet flavor cooked or raw making them one of the favored vegetables for children and adults alike.  They have great keeping quality when refrigerated and are available with good flavor year round out of California.

• BASIC NUTRITION-- High in Potassium.  Very high in Vitamin A
• CHOOSING QUALITY-- As carrots are almost always sold pre-bagged, even the retailer can easily overlook a problem, so inspect the bag you buy very closely, being sure the carrots are all stiff and have not begun to grow roots or stems.
• COOKING SUGGESTIONS-- Boiling is most common, and many will eat them raw as well.  I've found carrots are quite versatile and are rarely the drawback to a meal, experiment and see what you like.  We enjoy candied carrots which is the result of boiling them until soft and then cooking again in marshmallow, butter and brown sugar, for instance.
• GROWING TIPS-- Loose, rich soil is the key to getting something from your carrot patch, if the ground is hard and dries out easily, you can expect short, stunted carrots.
• PRICE RANGE--  Carrots are often offered as 1 and 3 pound bags which should cost around $0.49 to $0.89 for 1 pound, and $1.39 to $1.99 for a 3 pounder.

Cauliflower:  Available locally during the early summer and again throughout the fall season, cauliflower is very sweet when eaten fresh.  You can find it year round, but the quality is usually best in the fall and winter.

• BASIC NUTRITION-- High in Vitamin C and Folate.  Good source of fiber and Vitamin B6.
• CHOOSING QUALITY-- Cauliflower ages fast after being picked.  It can become rubbery and the leaves yellow or slimy if it gets too hot.  Also, look for small brown or black spots to show on older heads.  Choose heads that are bright white and firm.
• COOKING SUGGESTIONS-- Boiling provides the easiest cooking, but you can prepare it in many ways and is also very sweet when eaten raw.  You might put it in stir fry or on the grill for other than boiling methods of preparation.
• GROWING TIPS-- Late season harvest is important, so don't plant these guys too early, or they will bloom when the sun is too hot for them resulting in a much inferior specimen.
• PRICE RANGE-- Cauliflower can be sold for a broad range of prices, depending on size and season.  Expect $0.99 to $1.99 on small ones or $1.49 to $2.99 on larger sizes.

Celery:  You can get local celery during the late fall, but it is rare.  Growing it in your yard is the best way to gaurantee yourself some of this flavorful vegetable.  It is available year round, but the flavor of the common celery you see in the supermarket isn't nearly as strong as Michigan grown.

• BASIC NUTRITION-- A good source for Potassium and Vitamins B3 and B5.
• CHOOSING QUALITY-- Try to avoid yellowed leaves, dark brown ends where the stalk has been trimmed, and rubbery stems.  Fresh celery should be crisp with green leaves still attached and clean white ends.
• COOKING SUGGESTIONS-- Celery is commonly used in soup and stew, both for texture and flavor, but not usually in great amounts.  Many simply eat it raw as a snack dipped in peanut butter or dressing.
• GROWING TIPS-- Not awful hard to grow in most ordinary soil, but in Michigan the product tends to be thinner and stronger of flavor than California grown celery.
• PRICE RANGE-- Large bunches of celery will normally sell for $0.99 to $1.99 depending on season and supply.

Cilantro:  The pungent flavor of this herb's leaves is quite common in cooking and is available fresh most of the time.  It is picked locally from July until October, and is the most popular fresh herb we sell.

• BASIC NUTRITION-- Contains small amounts of Vitamins A and C.  High in Vitamin K.
• CHOOSING QUALITY-- Make sure the leaves are supple and green, and it has a strong smell.  As it ages, cilantro will yellow or turn to black slime.
• COOKING SUGGESTIONS-- Can be used fresh or dried in many applications.  Cilantro is often used in salsa, or as flavoring for beef.
• GROWING TIPS-- Plant it from seed in successive rows about two weeks apart so you can harvest it as it approaches flowering.  The plant will bolt if left in the ground, so harvest by pulling up entire plant, leaving roots attached to extend shelf life.  If the plants do bolt, you can wait for the seeds, which are very flavorful and usually referred to as Coriander.
• PRICE RANGE-- Expect small bunches of cilantro to sell anywhere from $0.99 to $2.99 depending on source, season and availability. 

Corn:  Sweet Corn is available locally from mid July until mid October, sometimes later.  You can find corn in the supermarket year round, usually grown in Mexico during the winter months and Florida during the early spring through early summer.

• BASIC NUTRITION-- A good source of Thiamin, Niacin and Folate, as well as Magnesium and Phosphorus.
• CHOOSING QUALITY-- In season, sweet corn should be picked daily, making it easy to get fresh ears.  Look for the husk to be green and healthy, as if the ear were still attached to the plant.  As the ear ages, the green will turn yellow and the silk will dry out.
• COOKING SUGGESTIONS-- Boil it, fry it, grill it-- your call.  Just remember that when sweet corn is fresh picked locally, very little salt and butter are needed as these simply mask its natural sweetness.  I like it raw, but most would not recommend this as it is not entirely digestable even when cooked.
• GROWING TIPS-- While it seems fun, growing corn is less than economical for a backyard gardener, it needs to be grown in larger plantings to produce well and is hard to grow chemical free.
• PRICE RANGE-- In season corn should run around $0.20 to $0.45 per ear, but can be much higher during the spring and winter when sources are less abundant.

BACK TO TOP

Garlic:  You can always find garlic in the grocery store based on the great keeping quality of the root.  It is grown locally but will cost more when found with the greens attached or locally grown.  Most garlic sold is grown in China and California.

• BASIC NUTRITION-- Very high in Vitamins C and B6 as well as Manganese.  Good source of Phosphorus, Potassium and Thiamin.  Strong anti-inflammatory.
• CHOOSING QUALITY-- Garlic will hold for a long time under proper conditions, but will dehydrate in time.  Look for cloves with tight skin and a good firmness and avoid those that are falling apart or are unusually light.
• COOKING SUGGESTIONS-- Garlic is a great seasoning, so it is most often used to flavor meat, stews and soups.  Raw consumption is not recommended for various reasons.
• GROWING TIPS-- A perennial crop, you can plant a row of garlic and allow it to naturalize for a year or two, making continuous harvest possible through the growing season.
• PRICE RANGE-- Large cloves will usually sell for around $0.59 or so, but you can sometimes find sleeves of small cloves for as little as $0.20 or $0.25 per clove

Green Onions:  Also commonly called Bunching Onions or Scallions, these have a very mild onion flavor and are found year round out of California.  The local season lasts from July until November, when you will more easily find fresher product.

• BASIC NUTRITION-- A good source for Vitamins A, C and K. Small amounts of Calcium, Iron and Riboflavin.
• CHOOSING QUALITY-- Look for fresh green onions to be very firm and free of discoloration as they will quickly become softer and show signs of the greens decomposing.
• COOKING SUGGESTIONS-- They can be used fresh in salads or on tacos or cooked just like other onions.  Add them to scrambled eggs, meatloaf, pizza or whatever, they provide a mild onion flavor and crunch.
• GROWING TIPS-- Plant them in short rows during a succession of weeks through the planting season to ensure you don't have them all to harvest at once.  If they become overgrown, the bulb will form on the bottom and essentially become a hot cooking onion.
• PRICE RANGE-- Individual bundles of 5 to 10 stems will sell for around $0.39 to $0.59 each.  This will generally be lower in the summer and higher in winter and early spring.

Greens:  Fresh greens, including Collard, Mustard, Turnip, Swiss Chard and Kale, are available locally through most of our season.  You can buy them any time of the year as they are an easy and cold tolerant crop.

• BASIC NUTRITION-- (Swiss Chard) High in Vitamins C and K.  Small amounts of many vitamins and minerals.  (Kale) Extremely high in Vitamins A, C and K.  Good source of Manganese, copper and Calcium.   
• CHOOSING QUALITY-- Be sure the leaves are supple and free of yellowing or withering.  Greens of any kind will often smell bad if they are old.  Be careful of supermarkets that keep them under sprayers as the icy cold water keeps them looking good well past their time.
• COOKING SUGGESTIONS-- Generally greens are triple cleaned and stemmed before being boiled with salt and butter or with hamhock or bacon.  Fresh eating is not recommended with most full grown greens crops.
• GROWING TIPS-- A cold season crop, greens are best when planted very early or very late for early summer and fall harvests.
• PRICE RANGE-- In season they will range from $0.79 a pound to $1.19 a pound, with swiss chard usually costing more, around $1.99 a pound.

Kholrabi:  This turnip/cabbage like vegetable is not very common but is available locally through most of the summer.  Look for it to be best in early summer and fall when local conditions are favorable for harvest.  You can probably find it in selected stores through the year as it is a cold tolerant crop.

• BASIC NUTRITION-- Very high in Vitamin C.  Good source of fiber, Potassium and Vitamin B6.  Also good for many other vitamins and minerals.
• CHOOSING QUALITY-- Look for sturdy stalks and fresh greens, as these are usally attached.  The leaves will smell bad and stalks will become flimsy as it ages.
• COOKING SUGGESTIONS-- Usually cut and boiled with the greens, it will add a cabbage-like flavor to stews or soups, or can be eaten by itself.
• GROWING TIPS-- Plant early or late for cooler season harvest in Early Summer or Fall.
• PRICE RANGE-- They will generally retail in bunches of 3 for anywhere from $0.99 to $1.99.

Lettuce:  Most types of lettuce can be found year round in supermarkets, and local lettuce is available from early July until Halloween most years.  Romaine and Leaf lettuce are sought after for their high nutrient value compared to Head Lettuce.

• BASIC NUTRITION-- (Iceberg) A good source for small amounts of fiber, as well as many other vitamins and minerals.  (Romaine) Higher in Vitamin A and C then iceberg.  Good source of Folate and other B vitamins.  
• CHOOSING QUALITY-- Lettuce tends to get 'wimpy' when it is old, so look for strong, crisp heads that are heavy for their size, and fresh looking leaves in leaf lettuce, as if it were still growing.
• COOKING SUGGESTIONS-- Lettuce is generally not cooked, but rather used fresh in salads or as sandwich topping.
• GROWING TIPS-- Plant it early in the spring, as soon as danger of killing freeze has past to ensure good sized head formation before the hot summer sun causes it to bolt.
• PRICE RANGE-- Lettuce prices vary greatly depending on weather conditions, season and variety.  Head lettuce should run between $0.99 and $1.59 each while leaf lettuce and romaine are usually sold by the pound from $0.99 per pound to $2.49 per pound.

Mushrooms:  Not truly a vegetable, mushrooms are available in comparable quality year round out of greenhouses, and are not grown locally.  They have nutrient qualities comparative to many vegetables which lands them in this part of the list.

• BASIC NUTRITION-- A good source for Protein, Riboflavin, Niacin and Pantothenic Acid.  Also good for Copper, Selenium and Phosphorus. 
• CHOOSING QUALITY-- Most commonly sold are white button mushrooms, which should be firm and bright white when fresh, avoid sponginess or too much browning or spotting.
• COOKING SUGGESTIONS-- Extremely versatile in cooking, the mushroom can be used to flavor sauces and gravy, can be sauteed with onions and used as hamburger topping or as a side dish.  Mushrooms are also often eaten raw in salads.
• GROWING TIPS-- It is not common for individuals to grow button mushrooms, but you can find kits for growing many other kinds including shi-take, portabella, and oyster mushrooms.
• PRICE RANGE-- Again, there are many types of mushrooms that can sell for extraordinary amounts of money, but most commonly sold and most reasonably priced are white button mushrooms, which can sell for around $1.59 to $2.49 for a 12oz. container.

Okra:  These strange looking pods are an edible faorite more common in the south, where the plants are easier to grow.  It is available from Florida for most of the year, but the local season is only during late August and September.

• BASIC NUTRITION-- A good source of Vitamins C and K, as well as Folate.  Also high in Magnesium, Manganese and fiber.
• CHOOSING QUALITY-- You should look for medium sized pods that feel soft to the touch and have good color.  Okra will be too tough when it is large.  It will quicly bruise and discolor as it ages.
• COOKING SUGGESTIONS-- A good recipe is a must when cooking okra as it has a tendancy to be a bit slimy.  This can be avoided with proper preparation and cooking.  It can be sauteed, put in soup, or deep fried as a few uses.
• GROWING TIPS-- Plant it when all danger of frost has passed, as it is extremely sensitive to cold weather and frost.
• PRICE RANGE-- Expect okra to cost anywher from $1.49 a pound to $2.99 a pound depending on season and availability.

Onions:  These flavorful vegetables come in numerous colors and heat levels, from the tiny hot cooking onion to the large sweet Vidalia.  You can find onions that are grown locally from August through Winter, but they are available all year from Texas, California and other areas.

• BASIC NUTRITION-- A good source of protein and fiber, as well as Vitamin B6, Manganese and Folate. 
• CHOOSING QUALITY-- Onions should be firm with a tight outer skin and showing no signs of green growth.  Be careful not to buy onions that are soft at the top and bottom, or have wet spots that might indicate decomposition.
• COOKING SUGGESTIONS-- Onions are very commonly used in cooking for the flavor they can add to many dishes cooked in any variety of ways.  They are also eaten raw in salads and sandwiches.
• GROWING TIPS-- Loose, nearly sandy soil is key for producing large healthy bulbs, but they are a winter hardy, biennial plant that can naturalize in your garden and allow harvest year after year.  Green onion sets can be planted and harvested numerous times throughout the season, making them a valuable use of ground in an average or small garden.
• PRICE RANGE-- The cheapest onions are small, hot cooking onions, which should sell for around $1.49 for three pounds, but the more expensive onions like red or vidalia types will sell for as little as $0.79 a pound to as much as $1.99 a pound.

Parsley:  This bitter sweet herb may be the most well known of fresh herbs, as it is quite commonly seen as a garnish and is used to flavor many things.  It is available fresh year round and locally can be found through the summer and into fall.

• BASIC NUTRITION-- Very high in Vitamins A, C and K.  A good source of Iron, Folate and fiber.
• CHOOSING QUALITY-- As with other leafy greens, make sure the parsley you are buying is deep green and supple.  It has a better shelf life than most greens, but will yellow if it becomes too warm so inspect it closely when purchasing fresh.
• COOKING SUGGESTIONS-- Used fresh or dried, parsley makes a great addition to many dishes.  Use it in salsa, sauces or just as a garnish and eat for a burst of fresh flavor after the meal is through.
• GROWING TIPS-- Parsley is a biennial plant that can seed and naturalize if given time, but generally is planted and fully harvested each year.  It grows well in any well drained soil when given ample sunshine.
• PRICE RANGE-- We sell fresh parsley for $1.49 to $1.99 a bunch, which is about as much as it should be in season.  It may run higher when raised out of state or in a greenhouse.

Parsnips:  This carrot-like vegetable is unique and only available during the fall months locally.  They do not keep very well so it will be hard to find quality parsnips at any other time of the year though they may be available out of the southern states or South America.

• BASIC NUTRITION-- A great source for fiber and Folate.  Also provides, Magnesium, Potassium and Vitamin E.
• CHOOSING QUALITY-- Parsnips should be white with just a tint of yellow and firm.  Make sure they are not too flimsy or have soft wet spots, both of which would indicate age.
• COOKING SUGGESTIONS-- Generally boiled for a long period of time in soup or stew.
• GROWING TIPS-- Very similar growing habit to carrots, parsnips need good loose soil to dig and makes a decent sized root.
• PRICE RANGE-- They should sell for around $0.99 a pound to $1.99 a pound, usually found in pre-bagged 1 pound packages or bulk.

Peanuts:  Ah, the peanut.  There are so many uses for this wonderful legume that is available year round out of storage.  Most peanuts are grown in the southeastern states, but they can be grown as far north as Michigan, but more for backyard fun than for any profitable agriculture.

• BASIC NUTRITION-- Very high in many minerals, protein and Vitamin E, but also high in fat.
• CHOOSING QUALITY-- Just be sure you are getting fresh, well packaged peanuts.  They have a very long shelf life if kept free of moisture.  Raw peanuts will keep for even longer than roasted ones.
• COOKING SUGGESTIONS-- Aside from the obvious such as peanut butter, they are often used as a topping or additive to desserts, or used to flavor candies or cookies.  The uses of the peanut are very abundant, worth checking out for yourself.
• GROWING TIPS-- Peanuts can be grown in the home garden in Michigan, but generally will not yeild enough to be cost effective, so lets leave the peanut farming to the peanut farmers and we'll just grow them for the experience.
• PRICE RANGE-- Normally peanuts cost around $1.49 to $1.99 in shell and a little more shelled.  In shell peanuts usually provide a fresher, more flavorful product.

Peas:  You can find fresh sugar snap and snow peas throughout the year, but they are only available locally for a short time in the late spring to early summer.  There are shelling peas you can buy fresh as well, but it is rare the you find them in stores.

• BASIC NUTRITION-- (Edible Pod) Very good source of Vitamin C.  Good source of fiber, iron, Folate and Thiamin.
• CHOOSING QUALITY-- Make sure the pods are crisp and green, free of spotting.  As pea pods get old, they will become flimsy and yellowish, sometimes forming brown spots or soft, wet spots.
• COOKING SUGGESTIONS-- Snap peas are most often eaten fresh in salads, while snow peas are most commonly seen in stir fry with other veggies.  Both are eaten with the pods.  Shelling peas, ore English sweet peas are not edible pods and are usually boiled.
• GROWING TIPS-- Peas like cool season plantings and will perform best when planted very early for Late Spring or Early Summer harvest.
• PRICE RANGE-- The cost of pea pods and snap peas can vary greatly depending on season.  Look for them as low as $1.99 a pound to as much as $3.99 a pound.

Potatoes:  The edible tuber of the potato plant is probably the most commonly eaten vegetable out there.  They come in numerous shapes, sizes and colors from tiny redskins to XL Baking potatoes.  You can find them in good quality all year and local potatoes are available from mid July through the winter.

• BASIC NUTRITION-- (with skin) Very high in Vitamins C and B6.  An excellent source for many minerals including Copper, Potassium, Magnesium and Iron.  A good protein source as well.
• CHOOSING QUALITY-- Make sure the potatoes you are choosing are firm and free of signs of growth such as budding eyes, or green skin.  Fresh picked potatoes will be very hard and locally grown products, or new crop potatoes will have peely skin.
• COOKING SUGGESTIONS-- Boil 'em, fry 'em, bake 'em in a stew, deep fry 'em for fries and chips, you can cook potatoes in many ways with little trouble.
• GROWING TIPS-- The potato plant is an extremely vigorous grower and will spread fast in the home garden.  Give them plenty of room and well worked soil and you should have pretty good luck getting some nice tubers at harvest.
• PRICE RANGE-- The cost of potatoes will vary by variety and season, look for large russet potatoes, Yukon Gold, and redskins to be most expensive, while locally grown, thin skinned white potatoes will be the cheapest.

Radishes:  This spicy root stores well and is available year round in supermarkets.  The local season for radishes starts during June and goes through October most years.

• BASIC NUTRITION-- A good source for Vitamin C.  Small amounts of most vitamins and minerals.
• CHOOSING QUALITY-- Radishes should be firm and brightly colored.  Look out for squishy roots with brown or wet spots, also, if fresh pulled, greens will still be attached in relatively good condition.
• COOKING SUGGESTIONS-- More commonly used fresh in salad or on veggie trays, radishes can be cooked just like other root veggies such as carrots and potatoes.  Use them sauteed, roasted or boiled in stew.
• GROWING TIPS-- Relatively easy to grow in ordinary soil, plant them early for maximum growth before the summer sun causes them to bolt. 
• PRICE RANGE-- Most commonly sold as a 1 pound pre-bagged package, these should cost around $1.00 to as much as $2.00.  Fresh bunches of radishes are available locally throughout summer and sell for similar pricing.

Rhubarb:  You will most commonly find the stalks of the rhubarb plant available during its local season, which is June through Early August in Michigan.  It can be found as a greenhouse grown product during most of the year though.

• BASIC NUTRITION-- A decent source for Vitamin C, Calcium and Potassium.  Also contains Manganese and fiber.
• CHOOSING QUALITY-- Stalks should be firm and brightly colored with glossy red and green.  Make sure you avoid flimsy, wimpy, or soft stalks and look for decomposition on the ends.
• COOKING SUGGESTIONS-- Though rhubarb can be eaten raw, many cannot handle its extremely bitter flavor.  Usually you will find it baked with sugar and often served with ice cream.
• GROWING TIPS-- This is an easy to grow perennial tuber that will bear for you year after year when planted in an ideal location.  A lot of sun and good drainage are the best recommendation.
• PRICE RANGE-- Depending on season, which is pretty short locally, this product can sell anywhere from $0.99 a pound to $2.99 a pound or more out of season.

Rutabega: This large root is similar to a turnip in nature, but has a stronger, sweeter flavor.  They keep quite well and are always waxed when you find them in the store.  The local crop of rutabegas becomes available in the fall.

• BASIC NUTRITION-- A good source of fiber and Vitamin C.  Small amounts of many other vitamins and minerals.
• CHOOSING QUALITY-- Look for nice hard roots free of wrinkles and showing some purple coloration.  These are always waxed for better keeping, so make sure you look closely as they will form indiscernible soft spots under the wax.
• COOKING SUGGESTIONS-- Most commonly used in stews, a more famous use being common in the UP of Michigan is the making of pasties, a pocket of stew, if you would.
• GROWING TIPS-- Rutabega have a very long growing season so are best planted early in order to allow the root plenty of time to grow.
• PRICE RANGE-- You should be able to purchase these for less than $1.00 per pound at any time of the year.

Shallots:  This cousin to the onion has a very flavorful cross of onion and garlic flavor that is attractive to those seeking a milder version of both.  They are available year round in good quality

• BASIC NUTRITION-- Shallots are a good source for Vitamin A and B6.  They also have high amounts of Folate and Manganese.
• CHOOSING QUALITY-- When fresh, shallots will be firm, shiny and have nice tight skin with no sign of growth.  They often dehydrate as they age, becoming lighter and losing skin.
• COOKING SUGGESTIONS-- Shallots are most often cooked in soups and stews, but also make a great meat flavoring when grilling.
• GROWING TIPS-- Being winter hardy, you can either naturalize a patch, or plant in fall for summer harvest and replant largest lobes in the fall again.
• PRICE RANGE-- A bit more pricy than onions, shallots usually sell for $1.99 to $2.99 a pound.

Spinach:  Its short growing season and cold tolerance makes spinach easy to grow and available year round.  Our local crop comes in late spring and early fall when conditions favor its ripening.

• BASIC NUTRITION-- An excellent source for Vitamins A and K.  Also contains Folate, Zinc and Iron.  Contains Iron and protein.
• CHOOSING QUALITY-- Make sure the leaves are dark green and have a stiff texture, as opposed to being pale, yellow or weak.  It will quickly wither outside of refrigeration, but can still be used as long as it's not slimy.
• COOKING SUGGESTIONS-- Usually triple cleaned, boiled and buttered, but can be used fresh in salads, as it has a much more mild flavor than other greens.
• GROWING TIPS-- Plant it early in the season so that it can root and establish before the weather gets too warm, when planted in late spring, spinach will usually just bolt.  You may also plant it for Fall harvest.
• PRICE RANGE-- Spinach is often sold in pre-bagged cellophane packages.  A 12oz. package usually sells for $2.00 give or take.  Fresh picked local spinach is rare for our store, but can often be found at farmer's markets during the proper season.

Sweet Potato:  You will find this large orange tuber year round for reasonable prices.  They are grown almost exclusively in the southeast, as they have a very long growing season, but they can be raised in Michigan.  They have a sweeter and stringier texture than regular potatoes.

• BASIC NUTRITION-- Extremely high in Vitamin A.  A good source for Vitamin B6, Pantothenic Acid and fiber.  Also contains Copper, Magnesium and Manganese.
• CHOOSING QUALITY-- Look for smooth skin free of any signs of growth.  Sweet potatoes will either develop big wet spots or they will shrivel as they dehydrate, they are often best in Late Summer just before the new year's crop is harvested.
• COOKING SUGGESTIONS-- Most commonly, they are baked and or candied in a casserole dish, but another common use is in pies, which often mimic the flavor of a pumpkin pie.
• GROWING TIPS-- Not necessarily recommended for Michigan's short growing season, but they can be successfully grown in similar fashion to regular potatoes.
• PRICE RANGE-- Look for prices to range from $0.59 a pound when they are plentiful to as much as $1.49 a pound or more if they are scarce.

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Turnips:  This root crop is a great substitute for potatoes or cabbage in a stew or soup.  They are available from mid summer through October locally and may be found throughout the year in grocery stores.

• BASIC NUTRITION-- A good source of Vitamin C and fiber.  Contains decent amounts of all dietary minerals.
• CHOOSING QUALITY-- Fresh turnips will likely be firm and bright white with purple.  They will shrivel and brown as they age.
• COOKING SUGGESTIONS-- Often boiled and mashed or diced and used in stew or soup, turnips can be a great substitute for potatoes to change things up.
• GROWING TIPS-- This is another cold hardy vegetable plant that will be best when planted for Early Summer or Fall harvest.  They are relatively easy to grow in the home garden.
• PRICE RANGE-- Expect to pay around $0.99 a pound for these roots, but they can cost more, especially if the greens are attached.
  

Fruits 

Apples:  A favorite for many reasons, apples are a universal fruit that can be found in good supply year round.  Michigan is a great state for growing apples and you can find our local crops available from late summer through winter.  Keep in mind that there are many different types of apples that are available at different times of the year and can cost varying amounts.

• BASIC NUTRITION-- (with skin) A good source of fiber.  Contains Vitamins A and B6 in decent amounts.  Trace amounts of several other vitamins and minerals.
• CHOOSING QUALITY-- Apples are easy to find in good quality.  Just look for hard, unblemished fruit.  They will become soft and leathery when left at room temperature for too long, but will keep quite a long time under refrigeration.
• COOKING SUGGESTIONS-- As with most fruit, the more common culinary uses are related to desserts like apple pie or apple crisp, but they can also be used to make bread or stuffing.  Also consider canning them in the form of applesauce, apple butter, or pie filling.
• GROWING TIPS-- Apple trees are quite common and relatively easy to grow in Michigan, but be sure to do a little research before planting them in your yard, as it takes specific species to pollinate with other specific species.
• PRICE RANGE-- Apples can cost anywhere from around $0.99 a pound or less in season, to as much as $2.99 a pound when scarce, or for fancy varieties like Honeycrisp.

Apricots:  This small, orange colored stonefruit is not grown in abundance in North America and therefore is only found during a short summer season.  It is native to Western China and Turkey, which is the top producer worldwide, and is most commonly found as a dried product as they do not ship well.  The local season in Michigan would be for a short time in July.

• BASIC NUTRITION-- Great source of Vitamin A and Potassium.  Good for fiber, Vitamin C and Vitamin E. 
• CHOOSING QUALITY-- Make sure the fruit is not overy squishy or spotted.  They should be firm when purchased and allowed to ripen just slighty before consumption.
• COOKING SUGGESTIONS-- There are many culinary applications for apricots, though considering the short season which they are available locally, they are not widely used in Michigan.  However, you can always find dried Turkish Apricots and some recipes would be just as well suited when using these. 
• GROWING TIPS-- Apricot trees can be easily grown in this area, but as with any fruit tree, research should preceed planting so as to identify possible pests and proper pollinating.
• PRICE RANGE-- Fresh apricots will usually cost $1.49 a pound or more, depending on availability.

Avocados:  Most often used for guacamole dip, avocados are a tree fruit that are available year round.  They cannot be grown in Michigan.

• BASIC NUTRITION-- Very high in fiber and Potassium.  Good for protein, Vitamin C, Folate and Pantothenic Acid.  High in fat.
• CHOOSING QUALITY-- Most importantly, make sure you buy avocadoes based on ripeness as compared to when you want to use them.  They will most often be dark colored and will give to gentle pressure when ripe, and very green and firm when not ripe.  Look out for those that are overripe by making sure the dark colored ones have tight skin that has not developed airy spots underneath.
• COOKING SUGGESTIONS-- Personally I don't know any application besides guacamole dip or just raw eating, so I'll direct you here.
• GROWING TIPS-- You can sprout an avocado tree from the pit and use it as a houseplant, but the trees are not winter hardy in Michigan.
• PRICE RANGE-- Expect avocados to run from $0.99 to $1.99 each.

Bananas:  The world's most popular fruit.  The banana is a favorite with children and is generally very affordable and easy to obtain.  A tropical fruit, it is most commonly grown in areas of the world at or near the equator such as Colombia, Ecuador, Guatamala and Costa Rica.

• BASIC NUTRITION-- Good source of fiber, Potassium and Vitamin B6.  Also high in Vitamin C, Riboflavin and Magnesium/Manganese.
• CHOOSING QUALITY-- The quality of the banana you buy will generally simply be what ripeness you desire.  Some things to look out for are bananas that are too green, have a dull, blackish color (we call it the 'grey ghost') or that have speckles while still green.  Any of these conditions will effect the flavor of the banana as they indicate the fruit was too cold or hot at some point, or was not properly gassed after harvest.
• COOKING SUGGESTIONS-- Bananas are a very versatile fruit for cooking and may be used in all types of desserts, breads, smoothies, candies, and juices.  Try batter dipped and deep fried for something different.
• GROWING TIPS-- Although banana plants are sold as houseplants in Michigan, we cannot grow fruit producing trees unless they are kept in a year round greenhouse situation.
• PRICE RANGE-- You should be able to get bananas for as little as $0.29 a pound when on sale or reduced because of ripeness, to as much as $0.59 a pound.  Paying more than this is not recommended.

Cherries:  This flavorful stonefruit is a bite size delicacy available fresh only during the summer months and again for a time in the winter when they come from the southern hemisphere.  Our season ranges from June through Early August, depending on the variety.  Cherries can be tart or sweet, but sweet red, or Bing Cherries are the most common.

• BASIC NUTRITION-- A good source of fiber and Vitamin C.  Contains Potassium, Phosphorus, Copper and Manganese.
• CHOOSING QUALITY-- Be careful when shopping for cherries.  They are often sold in pre-bagged packages so look closely at what's inside before purchasing.  Cherries can have very indiscernible brown spots, or wet spots that indicate decay.
• COOKING SUGGESTIONS-- Cherry flavoring is very common in cooking, and can be used fresh for many culinary applications.  Most common would probably be cherry pie and cherry topping for desserts.  Dried cherries present a nice addition to boring old salad, especially combined with walnuts.
• GROWING TIPS-- Cherry trees grow well in Michigan, especially in the northern Lower Peninsula.  As with all fruit trees, you should do some research before planting them in your yard to be sure of soil needs and pollination requirements.
• PRICE RANGE-- Expect fresh sweet cherries to be quite expensive during their short North American season.  You will find them as cheap as $1.99 a pound to as much as $7.99 a pound.  Sweet Rainier cherries will often be more expensive than the black Bing cherries.

Cucumbers:  Yes this elongated green thing is a fruit, containing edible seeds within.  Cucumbers are a very popular salad fruit that can be found year round in decent quality.  The Michigan season lasts from July through October, depending on the weather, but they can be shipped from California and Mexico during the winter months.  And yes, pickles are cucumbers-- just tiny ones.

• BASIC NUTRITION-- A good source of fiber and Vitamin C.  Contains many other vitamins and minerals.
• CHOOSING QUALITY-- Be sure the cucumber is firm and green.  As they age, cucumbers will become soft and start to yellow.  Look out for soft or wrinkled ends as a sign of age as well.
• COOKING SUGGESTIONS-- Often used fresh in all types of salads, cucumbers can also be cooked in soup, sauteed or used to make sauces.
• GROWING TIPS-- An easy to grow home garden plant, the cucumber will climb fences or tomato cages and produce for a good part of the summer.  Be sure to water early and thoroughly to ensure good root development and prevent powdery mildew infection.
• PRICE RANGE-- You should be able to get a decent sized cucumber for $0.50 or less almost any time of the year.  They may cost as much as $0.79 or $0.89 each when far out of season.

Eggplant:  The eggplant is generally used as a filler in cooking, as it has little flavor of its own.  You can find them year round in stores, but they are most plentiful and affordable during the local season in MIchigan.  Around here, you can crop your eggplant fruit during August and September, but it does not have cold tolerance and will be done when the weather goes south.

• BASIC NUTRITION-- Contains a high amount of fiber and Manganese.  Provides Folate, Potassium, Copper and Vitamin C.
• CHOOSING QUALITY-- A good eggplant will be deep purple or black in coloration and extremely hard, with a bright green stem.  As they age, they quickly become soft and the stem will brown.
• COOKING SUGGESTIONS-- Use them as a filler for stir fry, stew, casseroles and sauces, as the fruit will readily take on the flavor of that which it is cooked with.
• GROWING TIPS-- Give the large varieties plenty of space to spread out their leaves and roots for best production and fruit size.  Do not plant them before danger of frost has passed as they are one of the most cold sensitive plants available for the home garden in Michigan.
• PRICE RANGE-- Usually they will cost around $0.99 to $1.49 each for a decent size, but they can run much higher in the winter months.

Figs:  This super sweet tree fruit is available fresh during the summer months.  The ones we get are usually grown in California, but they are native of the Mediterranean area, namely Greece and can be found in dried form year round.  Fig trees can be grown in Michigan, but require very specific winter protection to succeed.

• BASIC NUTRITION-- A good source of fiber.  Contains small amounts of several vitamins and minerals.
• CHOOSING QUALITY-- Figs are a very perishable product due to the tremendous sugar content.  Choose fruit that is relatively firm and free of white moldy spots.  They will quickly become soft and covered in fuzzy mold as they age.
• COOKING SUGGESTIONS-- More common in fruit desserts than any other culinary purpose, and more often just eaten fresh.  There are many other uses for them, but none too common.
• GROWING TIPS-- Figs grow on trees that are not winter hardy in Michigan but as stated above, can be protected from the cold and bear fruit in out climate.  You may find ficus plants for sale as houseplants, but not fruit bearing types.
• PRICE RANGE-- In this area, figs are quite expensive as they have to be shipped from California.  Expect them to cost anywhere from $1.99 a pint to $3.99 a pint.

Grapefruit:  The grapefruit is best during certain times of the year, but is available in some version throughout the year.  They are a very tart, even sour citrus fruit that come in a range of colors from red to white.

• BASIC NUTRITION-- (pink or red) Very high in Vitamin C.  A good source of Vitamin A, Potassium, fiber and Pantothenic Acid.
• CHOOSING QUALITY-- As with any citrus, look for fruit that is without soft spots in the peel and heavy for its size.  As they age, grapefruit will become kind of squishy and may develop wet spots that indicate decay.
• COOKING SUGGESTIONS-- Not many would consider grapefruit something that you cook with, but it can be juiced and mixed with other fruits or eaten fresh.  There are applications that use grapefruit in cooking, but they aren't very common.
• GROWING TIPS-- Although it is easy to get a grapefruit seed growing in a pot to use as an attractive houseplant, the trees are not winter hardy in Michigan.
• PRICE RANGE-- Generally grapefruit will cost you from around $0.59 each to $0.99 each or a little more, depending on season and availability.

Kiwi:  The brown fuzzy skin and bright green flesh make this little fruit as unique as it is flavorful.  Commonly used to jazz up a fruit salad with its bright color and unique texture, they are sub-tropical in nature and can be found througout the year.  Hardy kiwi may be produced in Michigan, but they are quite different in appearance than their cousins grown in the sub-tropics.

• BASIC NUTRITION-- Very high in Vitamins C and K.  A good source of fiber, Folate, Copper and Potassium.
• CHOOSING QUALITY-- Look for kiwi that is firm, but not showing green on the skin and allow to ripen on your counter until proper softness is reached.  Old kiwi will becom wrinkled and soft or even mushy.
• COOKING SUGGESTIONS-- Usually eaten fresh, they can also be used to make many dessert items or as a flavoring for chicken or fish.  Kiwi ice cream, muffins, milkshakes and more are some other applications.
• GROWING TIPS-- The hardy kiwi that is grown in Michigan will thrive more on the west side of the state in areas where vineyards are common.  They are a vining plant with relatively good cold hardiness and will produce abundantly under ideal conditions.
• PRICE RANGE-- Depending on size, kiwi can range from around $0.25 each to $0.50 each, sometimes more or less depending on the packaging and fruit size.

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Lemons:  The lemon is a popular summer fruit, and can be used for many other purposes besides making lemonade.  They are available year round and are generally more plentiful during the spring and summer.

• BASIC NUTRITION-- Very high in Vitamin C.  A good source of fiber, Potassium, Vitamin B6, Folate and Thiamin.
• CHOOSING QUALITY-- Look for fruit that is firm and free of discoloration or wet spots.  Lemons will become softer and develop spots that quickly become green mold when left at room temperature.
• COOKING SUGGESTIONS-- Lemons can be used for many culinary purposes as the high level of acidity attributes strong flavor to dishes, has a great preserving quality to help prevent discoloration and will keep very well in juice form.  Use lemons to flavor cakes and muffins, as a chicken or fish additive, or just to make lemonade.
• GROWING TIPS-- The lemon tree is not winter hardy in Michigan but the seeds can be sprouted and the tree will make an easy to care for, attractive houseplant.  I personally have one that was given to me back in 1999 when it was about six inches tall.  It is now a full grown tree that I have to cut back to 8 feet each fall in order to bring it into my house.
• PRICE RANGE-- You will pay an average of around $0.35 to $0.75 per lemon depending on size, season and availability.

Limes:  The lime is available year round and used in many culinary aspects.  They are smaller than lemons, seedless, have a stronger flavor, and are usually even more sour. 

• BASIC NUTRITION-- A good source of fiber and Vitamin C.  Contains small amounts of many vitamins and minerals.
• CHOOSING QUALITY-- Limes should be firm, deep green and free of brown spotting,   They have a very long shelf life, but will gradually become more yellow as they age, sometimes forming brown spots on the peel.
• COOKING SUGGESTIONS-- Similar to lemons, the acidity of this fruit make it a good preservative, strong flavoring, and versatile for desserts.
• GROWING TIPS-- The lime tree is not winter hardy in Michigan, and since most are completely seedless, you can hardly even use them as houseplants like lemons, grapefruit and oranges.
• PRICE RANGE-- Limes range from around $0.20 each to as much as $0.59 each, depending on size, season and availability.

Mangoes:  This tropical fruit has a strong, addictive flavor and they can be found for the majority of the year.  They are at their best during the summer months.

• BASIC NUTRITION-- A good source of fiber and Vitamin C.  Contains a fair amount of Vitamins E, K, and B6, as well as Copper and Folate.
• CHOOSING QUALITY-- Look for fruit that is firm and brightly colored.  Mangoes continue to ripen after being picked, so softness is generally a sign of age, but color can vary from yellow to red and green.  They wil become very squishy and have an impossibly stringy texture when overripe.
• COOKING SUGGESTIONS-- Mangoes have many useful culinary applications, check out this very informative web page for more.
• GROWING TIPS-- Mangoes grow on trees that can reach 60 feet in height, but unfortunately are not winter hardy in most regions of the United States.  They are tropical and sub-tropical in nature and grow in many equatorial regions of the world.
• PRICE RANGE-- Expect to pay around $1.00 for a decent sized mango, but they will run more or less depending on size and season.

Nectarines:  Similar to a peach, the smooth skin and tangy flavor sets this stonefruit apart from the rest.  They are found through most of the summer beginning in late May.  Locally, nectarines are not very common, but can be grown in our area.

• BASIC NUTRITION-- Contains a good amount of fiber and Vitamins A and C.  Also contains Niacin, Potassium and Vitamin E.
• CHOOSING QUALITY-- Make sure they are not too light for their size, as this is a quick indication of an airy, or mealy texture.  They are best during July and August, and quickly lose quality in September.  The will ripen to a soft, juicy texture, or can be eaten when still hard.
• COOKING SUGGESTIONS-- Nectarines can be used in many dessert applications in place of peaches, for a tangier flavor.  They are most commonly simply eaten fresh.
• GROWING TIPS-- Although they will grow in Michigan, the peach is more adaptable and cold hardy for us, so Michigan grown nectarines are rare, but not out of the question.
• PRICE RANGE-- You will usually find them for anywhere from $0.99 a pound to $1.99 a pound, depending on season and availability.

Orange Citrus:  I've condensed all of the orange fleshed citrus fruits into this category, not to say that they are all the same, but because this page is long enough, and they are quite similar in the end.  These fruits include, but are not limited to: Navel and Valencia oranges, Tangerines and Clementines, Minneolas and Tangelos.  Each has its own season and qualities, but be sure that you will find some sort of orange citrus at the supermarket any time of the year.

• BASIC NUTRITION-- (Oranges) A great source of Vitamin C, Thiamin, Folate and Potassium.  Also contains Vitamins A and B6, Calcium, and Copper. 
• CHOOSING QUALITY-- Citrus fruit should always be relatively firm and free of wet spots or signs of yellowing.  Look for oranges that are shiny, firm and heavy for their size.
• COOKING SUGGESTIONS-- There are many uses for all kinds of orange citrus, it is an acid fruit and can add a pleasant flavor to all types of dishes.  Make juice or marmalade, add it to your fruit salad, or broil your chicken with it, it is an extremely versatile fruit.
• GROWING TIPS-- Orange trees do not grow in Michigan, but the seeds of many citrus trees can be grown as attractive houseplants.
• PRICE RANGE-- This will vary greatly depending on size, season, quality and exactly which fruit you're buying.  Navel oranges are in season during the winter months and will be cheapest at this time.

Papayas:  A tropical tree fruit, sometimes called tree melons, the papaya can be found year round.  The Hawaiian papaya is more common than the Mexican papaya as it is a more compact, easier to ship and eat fruit.  Papayas are grown in many tropical and sub-tropical areas.

• BASIC NUTRITION-- High in Vitamin C, Folate and Potassium.  Also contains Vitamin A and small amounts of many other vitamins and minerals.
• CHOOSING QUALITY-- Age is key when buying a papaya.  Make sure it does not show signs of dehydrating, discoloring or spotting.  They will quickly ripen at room temperature when purchased green, but are usually better quality when already partially ripe.  It may be hard to get a really good looking ripe papaya, but they are usually still good inside for longer than they look outside and some spotting is almost inevidable.
• COOKING SUGGESTIONS-- They are great to eat fresh, but for those who are more adventurous, check this web page  for some recipes.
• GROWING TIPS-- Papaya does not grow in Michigan, and I've never tried to grow it as a houseplant.
• PRICE RANGE-- Depending on if you're getting the smaller Hawaiian type or the larger, Mexican type, they can range from around $1.49 to as much as $4 or $5.

Passion Fruit:  The vining passion flower produces a small purple fruit with strongly flavored and scented seeds and pulp inside.  Most commonly used to juice, the passion fruit is grown in many tropical and sub-tropical areas of the world.  There is a larger, golden passion fruit as well, but these are less common.

• BASIC NUTRITION-- Very high in fiber and Vitamin C.  Also has large amounts of Riboflavin, Niacin, Vitamin B6, Iron, Magnesium, Phosphorus and Potassium.
• CHOOSING QUALITY-- They will last quite a while under refrigeration, but will show signs of withering and browning as they age.  Look for fruit with good color and no brown or soft spots.
• COOKING SUGGESTIONS-- The tangy flavor of this tropical fruit can add a great zest to many things including yogurt, salad, or a garnish for chicken.
• GROWING TIPS-- This tropical vine is not hardy to Michigan, but can be grown as a houseplant and under ideal conditions may actually fruit.
• PRICE RANGE-- This will vary depending on the season, but they should run around $0.99 to $1.99 each, sometimes more.

Peaches:  One of the most popular summer fruits, peaches come in numerous sizes and varieties and are available for most of the year from various regions of the Western Hemisphere.  Locally, peaches are picked between Late July and Mid September and are at their peak during most of August.  Peaches are great for eating out of hand, cooking or preserving.

• BASIC NUTRITION-- High in Vitamin C, Potassium and fiber.  Contains Vitamins E and K, Copper and Niacin. 
• CHOOSING QUALITY-- A good heavy fruit, free of blemishes and brightly colored will almost always provide an excellent flavor when the season is right.  Peaches ripen quickly at room temperature, and can be funny if left under refrigeration for too long.  Make sure they don't have wrinkly or leathery skin, and they do not seem too light for their size.
• COOKING SUGGESTIONS-- Use them to make a great pie or cobbler, can them fresh or make preserves, or make many types of fresh salads and sides.  Best choice in my book is to just eat them out of hand.
• GROWING TIPS-- Peach trees grow well in many areas of the state, and can be an excellent addition to your yard, but as with other tree fruit, make sure you consult a professional to get the proper varieties and pollinating buddies.
• PRICE RANGE-- During the local season, you can usually find them in bulk for $0.50 to $0.75 a pound, or around $0.99 a pound one by one.  They can run as much as $1.99 or more during times of less availability.

Pears:  Various types of pears are available year round, but the best local pear and probably the most common favorite is the Bartlett.  D'anjou, Bosc, Forelle and Starkrimson are some other varieties commonly sold, but the Bartlett is tops for flavor when eating out of hand or preserving.  Available locally from Early September through October, pears make a great Late Summer fruit.

• BASIC NUTRITION-- A good source of fiber and Vitamin C.  Also contains small amounts of many other vitamins and minerals.
• CHOOSING QUALITY-- Most pears are going to be best bought when firm and green, so that you can allow them to ripen without the bruising that will result from being on display at the store.  Bartlett pears will ripen to bright yellow, while the brown Bosc pear will simply shrivel near the stem when ripe.  Just make sure they are not too ripe when purchasing.
• COOKING SUGGESTIONS-- Most commonly eaten fresh, but can be used in many other applications.  Can them fresh or make preserves, use them in fruit cocktail or desserts.
• GROWING TIPS-- Pear trees grow quite well in Michigan, but are prone to up and down seasons, so usually won't produce well for more than one or two years in a row.  As with other tree fruit, make sure you know what type is best and have the proper pollinating species.
• PRICE RANGE-- The cost can vary depending on type and season, but pears usually average around $1.49 a pound.

Peppers:  These lobed fruits are widely grown and eaten and come in a huge range of sizes, shapes and colors, as well as sweet or hot varieties.  Available locally from late July through October, depending on the weather.  Peppers are available year round from California and Mexico.

• BASIC NUTRITION-- (Green Bell) Very high in Vitamin C.  Good source of fiber, Vitamin B6 and Potassium.
• CHOOSING QUALITY-- Fresh picked peppers are very hard, quickly losing firmness as they age.  Look for very firm fruit with no signs of decay, especially near the stem end, as this may indicate a soured inside that is not evident on the outside.
• COOKING SUGGESTIONS-- Peppers can be used in hundreds of culinary applications as they have such a broad range of flavors and heat levels to season food with.  My best advice is to experiment.  Personally I love Hungarian Hot Peppers stuffed with cream cheese and cheddar, wrapped with bacon and baked or grilled thorougly.
• GROWING TIPS-- Make sure your peppers get plenty of sun and good drainage.  They are relatively easy to grow in the home garden so long as they are not shaded by other plants and do not become too wet.  Harvest them from July through frost in Michigan.
• PRICE RANGE-- This will really depend on many factors and which type of pepper you are buying.  Expect to pay anywhere from $0.50 to $1.50 each for Green Bell Peppers, and around $2 a pound for common hot peppers.

Pineapples:  This strange looking fruit is grown in tropical and sub-tropical area of the world.  It offers a great sweet-tart flavor that is unique when compared to other tropical fruit.  It has a strange appearance as well.

• BASIC NUTRITION-- Very high in Vitamin C and Manganese.  Contains Thiamin, Vitamin B6, Folate and Copper in fair amounts.
• CHOOSING QUALITY-- Pineapples are coated with a food based wax after pick, so they don't ripen very much, but will slowly sour at room temperature.  One quick way to know the age of a pineapple is to smell the bottom.  If the bottom smells like pineapple and the fruit is firm with green leaves, you've got a winner.  If it smells like mold or has fuzzy mold on the butt, its going to be questionable fruit.
• COOKING SUGGESTIONS-- Pineapple is very high in acid so it makes a good preserving food, along with being great tasting.  You can use it to make glaze for ham, in your fruit cocktail, or in stir fry, and its always delicious fresh as well.
• GROWING TIPS-- Pineapple grows in tropical and subtropical areas such as Costa Rica and Hawaii, but its fun to try and grow the tops after you break them off of the plant.
• PRICE RANGE-- Large pineapples will usually cost between $1.99 and $3.99, depending on season and availability.

Squash:  Whether it be summer or winter squash, you can probably find it in the store most anytime of the year.  Summer squash is quite perishable, but has a short season and can be produced in California and Mexico year round.  Hard, or winter squash, such as acorn or butternut types, have great keeping quality, but are most often found in the fall and winter.

• BASIC NUTRITION-- (Summer)  A good source of Vitamin C, Potassium and Manganese.  Also contains Folate, Riboflavin, Magnesium and Vitamin A in fair amounts.  (Winter) Good source of Vitamins A and C and Potassium.  Also contains Folate, Vitamin B6, and fiber.
• CHOOSING QUALITY-- For summer squash, look for smooth, shiny, unblemished skin and good firmness.  The fruit will quickly soften or become rubbery at room temperature, or will develop a brownish tinge or brown spots as it ages.  Winter squash should be very hard and free of soft blemishes, and preferrably with the stem still attached.
• COOKING SUGGESTIONS-- Squash is very common in culinary applications as it can be seasoned to taste or used as a filler for many dishes.  Summer squash is often sauteed or fried, while winter squash is more commonly baked or boiled.
• GROWING TIPS-- Squash is a vine crop with slightly more cold tolerance than other vines, but still cannot tolerate frost, so don't plant it too early.  It can also take up a lot of space, so make sure you allow the vines room to run.
• PRICE RANGE-- Summer squash will commonly be about $0.99 a pound in season or as much as $2.49 a pound when scarce.  Winter squash will vary depending on the local harvest and time of year, around $0.49 a pound locally to as much as $0.99 a pound when shipped in.

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Tomatoes:  Perhaps the most consumed fruit that is often considered a vegetable, the tomato is extremely versatile, easy to grow and quite well loved across the country.  They are available year round from southern California and Mexico, or out of greenhouses, but they are at their peak flavor from August through October when the local crop is being harvested.

• BASIC NUTRITION-- Very good source of Vitamins A and C and Potassium.  Also high in Folate, Vitamin B6, Thiamin, Manganese and fiber.
• CHOOSING QUALITY-- Tomatoes ripen constantly after being picked.  As long as the temperature does not go below around 55F they will maintain good flavor until they rot.  Look for fruit with good firmness and a bright red color if you want to consume immediately.  A more orange fruit can be left to ripen longer.
• COOKING SUGGESTIONS-- There are many types of tomatoes that have many different applications that are quite common.  Romas are meaty and make excellent sauces.  Cherry and grape tomatoes are sweet and perfect for salads.  And large beefsteak type tomatoes are great for slicing and eating fresh.  Check out this site for some cool tomato stuff.
• GROWING TIPS-- Give tomato plants plenty of room to grow, good soil and fertilizer, and plenty of sun.  They are relatively easy to grow from starts, so if you have room, learn how to make these a part of your home garden.
• PRICE RANGE-- Tomatoes will vary greatly in price depending on season.  We sell them for $0.99 to $1.99 a pound, but expect them to be more at the grocery stores, especially during the winter months.

Melons and Berries

Black Raspberries:  This purple cousin to the traditional raspberry have a more mellow flavor, but produce for only a short period of time locally and are rarely shipped in.  You will find them in southern lower Michigan for only a week or so around the end of June to early July.  They are great for eating fresh or making jam.

• BASIC NUTRITION-- High in fiber, Vitamin C and Manganese.  Contains Vitamin E, Folate and Potassium.  Higer in antioxidants than red raspberries, strong cancer preventative.
• CHOOSING QUALITY-- Black raspberries are so hard to get if you don't grow them yourself or know someone who does, you may never even see them.  If you do, make sure they are not wet, smashed or moldy, and grab them up because they are a short-lived delicacy in this area.
• COOKING SUGGESTIONS-- Most commonly they will be used to make jam or syrup, eaten fresh, or used in cobbler or yogurt.
• GROWING TIPS-- These grow like weeds in proper conditions and can easily be cultivated in your backyard with the right techniques.  They also grow wild and can be found in broad swaths along roadsides and corn or soybean fields where there is ample sunshine.
• PRICE RANGE-- They're pretty expensive when you do find them, expect to pay up to $5 a pint.

Blackberries:  Not to be confused with Black Raspberries, this berry has a solid core and larger seed pockets.  They ripen locally during July, but are available in the supermarket sporadically throughout the summer.  They have a more woodsy flavor than raspberries, but hold up better under refrigeration.  They are also great for jam or jelly.

• BASIC NUTRITION-- High in fiber, Vitamin C, Manganese and Copper.  Good source of Vitamin K, Vitamin E, Magnesium and Potassium.
• CHOOSING QUALITY-- As with most berries, the shelf life of these juicy, raspberry-like fruits is very short.  Be sure they don't have juice leaking or fuzzy spots before you purchase them.
• COOKING SUGGESTIONS-- Most common in dessert applications, it can be used in pies, to make jam, or as a flavoring for many things.
• GROWING TIPS-- As with black raspberries, the local season is quite short, so it pays to have a cultivated patch, if you really enjoy them.  You may find them growing wild in many areas of Michigan.
• PRICE RANGE-- They should be a bit cheaper than black raspberries, around $2.49 to $3.99 a pint.

Blueberries:  A Michigan specialty, the Blueberry is harvested in state from July until September, depending on variety and location.  They have many uses in cooking and preserving and have a strong, unique flavor.  You will find them earlier from Florida, Mississippi, and New Jersey, but only from over seas during the winter.

• BASIC NUTRITION-- Good source of fiber, Vitamins C and K, and Manganese.  Also contains a fair amount of Vitamin B6, Thiamin, Riboflavin and Copper.
• CHOOSING QUALITY-- Make sure that the container is not leaking juice, and that the berries are uniform and deep colored.  Look out for soggy, green or shriveled berries, all of which would indicate either poor packing or age.
• COOKING SUGGESTIONS-- A favorite for pies, pastries, and pancakes, the blueberry has many applications both cooked and fresh.  They are great for jam and freeze well for off season consumption.
• GROWING TIPS-- They grow better on the west side of Michigan, but can be grown locally with limited success.  Make sure you have acid soil, or your success will be very limited.
• PRICE RANGE-- Usually sold by the pint, you will see these for anywhere from $1.49 at the height of the local season, to $3.99 when they are scarce.  In the winter they may sell for this much per half pint.

Boysenberries:  This large berry is a mix of blackberry, raspberry and loganberry.  Boysenberries resemble large, slightly pale blackberries and have a strong raspberry-like flavor.  They are great for eating fresh or preserving.

• BASIC NUTRITION-- These are a good source of fiber, Folate and Manganese.  They contain fair amounts of Vitamin K, Niacin, Thiamin, Magnesium, Iron and Copper.
• CHOOSING QUALITY-- You are most likely to find these at a farmer's market in this area, as they are not very common.  If you should see them in a store, they should be firm and free of mold and shouldn't be dripping juice.
• COOKING SUGGESTIONS-- Use in the same way as raspberries for many desserts, yogurt, jam or as a flavoring.
• GROWING TIPS-- A touchier rootstock than most raspberry species, they can be cultivated locally, but consult someone with experience growing them before you try to incorporate them into your garden.
• PRICE RANGE-- They would probably cost you as much as black raspberries in this area, but they are so rare it is hard to say.

Cantaloupe:  Next to Watermelon, the Cantaloupe is probably the most commonly used melon in the United States.  They have orange flesh and a sweet, mellow flavor and are available pretty much year round.

• BASIC NUTRITION-- An excellent source of Vitamins A and C.  Good for Potassium, Folate, Thiamin and Magnesium.
• CHOOSING QUALITY-- A good cantaloupe will almost always have good color.  Meaning, if they are golden and firm with no give at the stem end, they are probably good tasting.  Be careful of cantaloupe that is picked too green, as they will not ripen as well and the texture will always be kind of crunchy.
• COOKING SUGGESTIONS--  There really aren't many practical uses for cooking cantaloupe, but I'm sure you can find a soup recipe or something.  Eat them fresh and preferably picked nice and ripe.
• GROWING TIPS-- Cantaloupe is a vining crop that will require quite a bit of space to grow in the home garden.  Don't plant them too early as they are not frost tolerant and make sure they get plenty of sun.
• PRICE RANGE-- These medium sized melons can range from $0.99 on sale to as much as $2.99 when scarce.

Currant, Red:  The Redcurrant berry is a cousin to the gooseberry.  They have small red berries that form in heavy clusters and are very tart.  More common in culinary applications but they can be eaten out of hand.  Most currants are produced in Europe, but will grow readily in lower Michigan.

• BASIC NUTRITION-- Very high in Vitamin C and fiber.  A good source of Vitamin K, Potassium, Manganese, Iron and Phosphorus.
• CHOOSING QUALITY-- These are not very common in this area, more popular in western Europe, where they are native.  Should you find them, as with most berries, make sure they are firm and not shriveled, to know they have not been picked for too long.
• COOKING SUGGESTIONS-- The tart flavor of red currants can add an appeal to many desserts, salads, sauces for chicken or pork, or just as a snack.
• GROWING TIPS-- They will perform better in cool, moist areas, but I would recommend proper research before trying to cultivate them seriously.
• PRICE RANGE-- Honestly I have never seen them for sale and can't even make a guess as to their value, wish I had a place to grow them.

Exotic Melons:  It would be quite hard to list individually the many different types of melons that may be found at markets arcross the country, or even across Michigan.  Some melons that would be considered in this category include Galia, Casaba, Crenshaw, Santa Clause, and Juan Canary.  Every type of melon has a distinction from the rest, but many are very similar.  Flesh color of exotic melons can range from white to green to deep orange.  There are numerous different melons on the market, but type and availability are never constant.

• BASIC NUTRITION-- (casaba) Very high in Vitamins C and B6.  Good for Magnesium, Copper and Potassium.
• CHOOSING QUALITY-- Melon, with the exception of watermelon, no matter what type, will soften on the outside as it softens on the inside, making it easy to tell the age of the fruit.  Make sure the stem end is not slimy or soft, and the fruit doesn't have any wet soft spots.
• COOKING SUGGESTIONS-- Melon usually doesn't get cooked, as the juicy sweetness of a fresh melon is hard to improve upon, but for the curious, here is a start.
• GROWING TIPS-- Several different types of melons grow well in Michigan, and you can grow them successfully by giving them plenty of space and sunshine.
• PRICE RANGE-- Depends on type, size and season.  Look for melons in all shapes and sizes for amounts ranging from $1 to $5 or more.

Grapes, Seeded:  Another wide category, the Grape has been cultivated and hybridized into so many cultivars that it would be impossible for me to learn enough about them to put here.  Probably the most common, and one that we offer as a local crop, is the Concord.  This grape is well known for juice and jelly making and is one of the sweetest and fullest flavored seed grapes you will find.  To learn more about grapes and vineyards, click here.  For a list of grape varieties, click here.

• BASIC NUTRITION-- Good source of Manganese, Vitamins K and B6.  Contains Potassium, Thiamin, and Vitamin C. 
• CHOOSING QUALITY-- Make sure fresh grapes are supple and firmly attached to their cluster, and that there are no signs of fuzzy mold within the bunch.  When they are not handled properly, and the skin breaks, grapes will quickly mold.  When they are old or overripe, they will fall off of the clusters.
• COOKING SUGGESTIONS-- Because of the seeds, and the trouble with removing them, usually fresh seeded grapes are processed and used as a flavor.  Fine wine, juice, jelly, pies and candies are made with seeded grapes such as the concord.
• GROWING TIPS-- Quite easy to grow in Michigan, but more adaptable to the west side of the state, you might have good luck with a trellis full of these considering you are willing to trim, spray and fertilize them properly.  Consult and expert.
• PRICE RANGE--  They are only available locally for a short time in the fall, and will vary in price based on availability from year to year.  Usually we sell them for around $3 per quart, or less if you buy them in bulk.

Grapes, Seedless:  The Seedless, or Table Grape, is much more commonly found in stores and available year round.  They come in white, red or black varieties, the most popular of which include Thompson Seedless, Red Flame, and Sugrathirteen.  Most Table Grapes grown in the United States come from California and are available from June until January.  To learn more about California Grapes, check out this site.

• BASIC NUTRITION-- Good source of Copper, Vitamins C and K and Thiamin.  Also a fair source of fiber, Vitamin B6 and Riboflavin. 
• CHOOSING QUALITY-- Make sure grapes are supple and firmly attached to the bunch.  Check the cluster for signs of decay, as fuzzy white mold can quicly develop inside of the bunch if they are not handled properly.
• COOKING SUGGESTIONS-- There really aren't many cooking applications for seedless grapes, but they are one of the best tasting, most convenient fruits for snacking on in many situations.
• GROWING TIPS-- There are varieties of seedless grapes that grow well in Michigan, but you should consult an expert source to find out which might work in your area.
• PRICE RANGE-- Expect the price to vary seasonally, but they will retail for as little as $0.89 a pound on sale to as much as $3 a pound or more.

Gooseberries:  This sourish, green berry has a very tart flavor and is a European favorite.  They are grown locally through a limited season and you should be able to find them at farmers markets during June and July in Michigan.  They can be used for cooking, preserving or eating fresh, although their tart flavor makes them a great berry for pairing with other, sweeter fruits.

• BASIC NUTRITION-- Very high in Vitamin C and fber.  Good source of Potassium, Vitamin B6, Vitamin A and Copper.
• CHOOSING QUALITY-- Firm, shiny fruit, free of squishy spots will be best.  A touch of pink in the berry is a variety indicator, not a ripeness factor as some remain green when ripe.  Most likely you will find them at local farmer's markets when they are in season.
• COOKING SUGGESTIONS-- There are plenty of uses for them both fresh and cooked as the tart flavor brings out the best in many different desserts, salads and more.
• GROWING TIPS-- They are more tolerant of cooler and moister areas than other berries, like raspberries, and not very particular about soil, making them pretty easy for the home gardener.
• PRICE RANGE-- Not really sure.  Probably will be sold by the pint for around $3 or so.

Honeydew Melon:  One of the more common white fleshed melons, the Honeydew is often used in fruit salads and trays.  It has a mild flavor and good sweetness when properly ripened.  they are available year round from the southwest.

• BASIC NUTRITION-- Very high in Vitamin C.  Good source of Potassium, Vitamin B6, Folate and Magnesium.
• CHOOSING QUALITY-- Honeydew will soften on the outside as they soften on the inside, as they show no color change, this will let you know the age of the melon.  They will become very giving to gentle pressure when too ripe, will have brown spots, or both, so choose hard, smooth skinned melons and allow them to ripen at home.
• COOKING SUGGESTIONS-- Again, melon soup might be an option, but generally you just eat these guys fresh, or in fruit salad.
• GROWING TIPS-- Although honeydew can be grown in this area of Michigan, you might not have as much success as you would with muskmelon or small watermelons.  They are a vining plant, so allow plenty of space, should you decide to try them.
• PRICE RANGE-- Expect to pay around $2.49 on the low side, to as much as $4.99 for large sized melons, depending on season and availability.

Muskmelon:  This local favorite is a very close relative to the cantaloupe with similar flavor and flesh color.  Here in southeast Michigan, they are well known for their soft flesh and high sugar content.  They are only around during August and September in Michigan.

• BASIC NUTRITION-- See Cantaloupe.
• CHOOSING QUALITY-- Always check the overall softness of the fruit, and the firmness of the stem end.  These are very high in sugar and will ripen and sour within days of being picked.  Look out for slimy stem and brown depressions that may indicate souring.
• COOKING SUGGESTIONS-- You can cook with muskmelon, but why?  These are best to just slice up and devour, allowing the juice to drip down your chin and all over your hands.  This method will produce the best overall experience.
• GROWING TIPS-- Give these plants plenty of space, sunshine and fertilizer, and you will have good luck getting a few delicious melons.  Be careful about late day watering and damp, cool conditions as these are all detrimental to the development of the plant.
• PRICE RANGE-- Usually pretty steady around $1.99 to $3.99, depending on size, season and availability.  They are a short season crop, but most years they are plentiful.

Raspberries:  The Red Raspberry is a full flavored, hollow centered berry that can be used in many cooking and preserving applications.  They are available locally for a short time in early July and again from late August through Frost.  You can find Raspberries in the grocery stores during most of the year as they are cultivated in Central America and California.

• BASIC NUTRITION-- High in fiber, Vitamin C and Manganese.  Contains Vitamin E, Folate and Potassium.
• CHOOSING QUALITY-- These fragile berries will quickly 'melt' as they age, especially at room temperature, or they will grow white fuzzy mold if left under refrigeration too long.  Look for berries that are firm and not leaking juice.  Usually this requires opening up the plastic clamshell that they come in, so don't hesitate to take a closer look before buying.
• COOKING SUGGESTIONS-- An excellent dessert flavoring, raspberries can add a sweet-tart flavor to ice cream, pie, pastries, candy and more.  Also makes a great addition to chicken or pork dishes.  They are easy to preserve as well, and make delicious jam.
• GROWING TIPS-- Raspberries can be grown quite easily in your backyard, just start with good rootstock, and they will spread quite fast.  Proper cultivation of rows and pruning techniques will allow for greater yeild, but a patch of wild red raspberries will at least give you something to snack on in the late summer.
• PRICE RANGE-- Usually raspberries will be relatively expensive, averaging from $1.99 a half pint to $3.99 per half pint.  During the local season, you can find farms to pick your own, which pays off if you are going to freeze them, or make jam because they are quite a bit cheaper this way.

Strawberries:  Probably the most popular as well as widely used berry is the Strawberry.  With its rich, sweet flavor and simplicity to grow, it is truly tops in versatility.  They can be found throughout the year from Florida, California and Mexico, but are at their best during the late Spring season.  Michigan Strawberries are available during June, at the same time that the California crop is at its premium.

• BASIC NUTRITION-- Very high in Vitamin C.  Good source of Manganese, Potassium, fiber and Folate.  Also contains Phosphorus, Vitamin B6 and Copper.
• CHOOSING QUALITY-- Make sure the berries are not too old by looking for brightly colored berries that don't show any signs of browning, shriveling or decay on the skin.  Strawberries are very perishable, and although you can use them several days after they start to look bad, they should be constantly sorted by the retailer to ensure quality.
• COOKING SUGGESTIONS-- Strawberries have one of the most popular flavors in the world and have been incorporated into many culinary purposes.  You might find this useful if you are looking to make stuff with this berry.
• GROWING TIPS-- Strawberries are a spreading perennial, that can quickly produce a large amount of fruit that will pay for the investment, but good maintainence is required, or they will not yeild what they should.  Consult an expert.
• PRICE RANGE-- A general price for strawberries is around $1.50 to $2.50 a pound.  We sell them for $2.99 a quart for most of the season, which is about $2 a pound.

Watermelon:  The favorite melon of picnics across the land.  These red fleshed, green skinned melons can be grown to very large sizes and are available from Texas and Mexico through the winter months.  Some of the best tasting melons come from south Texas, but they are grown throughout the country during the summer months, and weather conditions play a big role in getting the perfect Watermelon.

• BASIC NUTRITION-- Very good source of Vitamins A and C and Potassium.  Also good for Magnesium, Pantothenic Acid, Vitamin B6 and Thiamin.
• CHOOSING QUALITY-- You just gotta have the right ear for picking a good watermelon.  The best way to tell that a melon is ripe, but not too ripe, is to look for a nice bright yellow spot on the belly, where it laid on the ground, and by holding it close to the ear and tapping with one finger.  A deep hollow sound will indicate a solid melon that has not set around and become too ripe.
• COOKING SUGGESTIONS-- Let's just eat them like they were intended to be eaten, cold.
• GROWING TIPS-- You can successfully grow watermelons in this area, but they require a lot of space, plenty of sun and fertilizer.  You might find that the smaller, 'sugar baby' type melons are easier to get to produce fruit in a small garden.
• PRICE RANGE-- Expect whole watermelons to cost anywhere from $3 to as much as $10 depending on size and season.  During the winter, when they are least available, you might only find cut watermelon for $0.59 a pound or more.

Watermelon, Seedless:  The modern day solution for those who detest seed spitting, the seedless watermelon has everything the regular kind has except those pesky black seeds.  Many will contest that the flavor of these varieties is not as full as the seeded types, but they are very very close in many cases.  Seedless watermelons are available year round.

• BASIC NUTRITION-- See Watermelon.
• CHOOSING QUALITY-- See above.
• COOKING SUGGESTIONS-- Again, see above.
• GROWING TIPS-- It's rare to find starts or seeds for good seedless watermelon varieties at a general retailer, but you can find them in catalogues or online.  Pollinating stock is required for any yield.  Consult an expert.
• PRICE RANGE-- Similar to seeded watermelons, but seedless do not grow as large, so the prices will actually be higher per pound.

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Watermelon, Yellow Meat:  These watermelons have a bright yellow flesh that contrasts strongly with the dark black seeds.  There are many varieties of yellow meat, but locally we usually only see the 'Yellow Doll', which is in season for a while around Labor Day.  Yellow Meat Watermelons tend to be thin skinned, crisp textured and strongly flavored.

• BASIC NUTRITION-- See Watermelon.
• CHOOSING QUALITY-- As for the yellow doll variety, they key is finding the solid sounding melons, not necessarily the yellow belly.  these are very thin skinned melons and are fragile, therefore must be picked slightly before full ripeness to prevent cracking.
• COOKING SUGGESTIONS-- See link above in seeded watermelon section if you want to do anything besides just eat these.
• GROWING TIPS-- See above.
• PRICE RANGE-- The 'yellow doll' watermelons will usually cost you around $2.