June is National Fresh Fruit and Vegetable Month

Before the month ends, make sure to celebrate with some fresh fruits or veggies. It’s perfect timing as the growing season is in full swing and the abundance of fresh produce is now available locally.

The goal of National Fresh Fruit and Vegetable Month is to increase daily consumption of fresh produce. Just 1 in 10 Americans reach the federal fruit and vegetable consumption recommendations of 1.5-2 cups of fruits and 2-3 cups of vegetables daily. This includes fresh, frozen, canned, dried and 100-percent juices.

Fruits and vegetables produce a list of valuable nutrients your body needs, including calcium, fiber, folate, iron, magnesium, potassium, sodium, Vitamin A and Vitamin C.

Calcium is essential for healthy bones and teeth. Diets rich in dietary fiber have been shown to have a number of beneficial effects, including a decreased risk of coronary heart disease. Folate may reduce a woman’s risk of having a child with a brain or spinal cord defect. Iron is needed for healthy blood and normal function of all cells. Vitamin A keeps eyes and skin healthy and protects us against infections. Potassium helps our bodies maintain a healthy blood pressure. Fruits and vegetables can do so much more too.

There is a simple rule that can be applied to all fruits and veggies when it comes to storage – FIFO. That is, First In, First Out. Of course, when it comes to fresh produce, you must be diligent as these fruits and veggies will spoil faster than those that are frozen, canned or dried. In addition, some fruits and veggies should be stored at room temperature (tomatoes, bananas, melons, cucumbers, onions, potatoes, citrus fruits, peppers), while others should be kept in your refrigerator (grapes, broccoli, lettuce, berries, mushrooms, radishes, cut fruits or vegetables of any kind). Avocados, nectarines, peaches, pears and plums should be stored on the counter until ripe, and then placed in the refrigerator for storage.

Be sure to stop by our local farmers markets. Putnam County is home to three markets located in Greencastle, Cloverdale and Bainbridge. All markets are open at this time.

Greencastle’s takes place on Saturdays from 8 a.m.-12 p.m. on the courthouse square. Cloverdale’s market is on Saturdays from 8 a.m.-12 p.m. by First National Bank. Bainbridge’s market is on Wednesdays from 4-7 p.m. near the Bainbridge Town Hall.

Visit www.extension.purdue.edu/putnam or contact the local Extension office by calling 653-8411 for more information regarding this week’s column topic or to RSVP for upcoming events. It is always best to call first to assure items are ready when you arrive and to RSVP for programs. While many publications are free, some do have a fee.

Upcoming Events

June 25 – Composting for Better Results webinar, 1 p.m., register at https://tinyurl.com/PurdueComp

June 25 – Food and Gardening Series – Adding Berries Into Your Diet, 2 p.m., view on Purdue Extension-Putnam County Facebook page

June 25 – Public Speaking/Demonstration 4-H contest, 5:30 p.m., Zoom

June 25 – Summer Judging 4-H contest, 6:30 p.m., Zoom

July 1 – 4-H livestock enrollment deadline

July 1 – Fair entry opens for all 4-H projects coming to Putnam County Fair

July 2 – Food and Gardening Series – Growing Tomatoes, 2 p.m., view on Purdue Extension-Putnam County Facebook page

July 7 – Fair entry closes, deadline to enter projects into Putnam County Fair

July 9 – Food and Gardening Series – Adding Tomatoes Into Your Diet, 2 p.m., view on Purdue Extension-Putnam County Facebook page