Michigan Seasonal Fruit & Vegetables in May
A Guide to Fresh Produce Selection
This Article is Part of our Michigan Seasonal Fruit & Veg Calendar
In Michigan, May marks a transition period as winter thaws into the lushness of spring, setting the stage for the resurgence of fresh, seasonal produce. It’s a month when local farmers markets and grocery stores begin to showcase an expanding variety of fruits and vegetables, signaling the start of a fruitful harvest season. The concept of "Michigan Fresh" comes to life, as consumers eagerly anticipate the arrival of freshly picked produce, which promises not only superior flavor but also enhanced nutritional benefits.
The selection of local produce available in May can include the vibrant greens of asparagus (What wine goes well with asparagus?) and the earthy tones of rhubarb, among other early season crops. These initial offerings are often featured in community-supported agriculture (CSA) boxes and are the stars of the table at Michigan's numerous farmers markets. Their availability marks a time when eating seasonally and locally becomes not just a possibility but a delight for those keen to support local agriculture and savor the freshest flavors.
As farm fields awaken with new growth, Michigan residents enjoy the unique opportunity to reconnect with their food sources. The state's rich agricultural landscape provides a variety of options for consumers looking to integrate seasonal eating into their diets. Transitioning into the greener months, the Michigan produce calendar becomes a point of reference for those who prefer to dine on fruits and vegetables at their peak of freshness.
Seasonal Highlights
May is a vibrant month for fresh produce in Michigan, with a variety of fruits and vegetables reaching their peak season. Shoppers can expect fresh and locally-grown options that are perfect for springtime meals.
Fruits in Season
Rhubarb: May marks the season for rhubarb, a tart ingredient often used in pies and desserts.
Cherries (how long do cherries last?): Towards the end of May, early varieties of Michigan cherries begin to ripen, hinting at the bounty to come.
Vegetables in Season
Asparagus: One of Michigan's premier crops, asparagus, is at its prime in May, offering tenderness and flavor.
Greens: A selection of leafy greens including spinach and kale are fresh and abundant.
Peas: Fresh Michigan peas start to become available, adding sweetness to any dish.
Radishes: Crisp and spicy, radishes are perfect for adding a kick to salads and side dishes.
Health and Nutrition
Engaging in seasonal eating during May in Michigan offers health benefits due to the high nutritional value of the produce available. Fresh, seasonal food from the local market can be richer in nutrients and contribute to a balanced diet.
Benefits of Seasonal Eating
Seasonal eating in May aligns with the harvest of various fruits and vegetables that are at their peak nutrient density. These food items are typically harvested when they are ripe and fully developed, featuring optimal levels of vitamins, minerals, and antioxidants. When individuals choose seasonal produce from Michigan markets, they're not only enjoying food at its freshest but also supporting the local economy and reducing the environmental impact associated with long-distance transportation.
Nutritional Profiles of May Produce
In May, Michigan's markets begin to offer a variety of produce, each with its own nutritional benefits:
Strawberries: A source of vitamin C, manganese, folate, and potassium.
Asparagus: Contains fiber, folate, vitamins A, C, E, and K, and chromium.
Radishes: Offer vitamin C, folate, and potassium.
Spinach: Provides iron, magnesium, vitamins A, C, and K, and folate.
Rhubarb: Rich in calcium, vitamin K, and manganese.
Peas: A good source of vitamin K, manganese, fiber, and vitamin C.
These food items contribute to a strong immune system, bone health, and could help in maintaining a healthy weight when incorporated into a balanced diet. It is advised to consume these fresh foods shortly after purchase to ensure they retain their nutritional value.
Buying Guide
When in Michigan during May, the savvy shopper knows to prioritize local offerings for peak freshness and quality. This guide will help identify where to find Michigan produce and how to select the finest quality available.
Local Markets and Farms
Michigan boasts a diverse selection of local markets and farms where fresh, seasonal produce can be found. Shoppers should seek out their nearest farmers market as a primary destination for the freshest fruits and vegetables. During May, these locales offer a spring harvest that includes:
Herbs
Greens
Asparagus
Rhubarb
To support local businesses and ensure the shortest farm-to-table journey, purchasing from these markets not only guarantees freshness but also bolsters the local economy.
Selecting Quality Produce
A discerning eye is key to buying the highest-quality produce. When at the market or farm, here are characteristics to look for:
Asparagus: Firm, bright green stalks with tight, closed tips.
Herbs and Greens: Look for vibrant colors and crisp leaves, avoiding any wilted or brown-edged bunches.
Rhubarb: Choose firm, plump stalks with a deep red color.
Remember, the freshest local produce will not only have a superior taste but also a higher nutritional value. Engage with vendors to learn more about their produce and the best choices for May.
Culinary Uses
In the month of May, Michigan's markets brim with fresh produce perfect for a variety of culinary applications. Cooks take pleasure in creating flavorful dishes and preserving the season's bounty for future enjoyment.
Recipe Ideas
Asparagus: Steamed asparagus dressed with a squeeze of lemon and a drizzle of olive oil makes a simple, nutritious side dish. It can also be blended into a creamy soup or chopped for a vibrant component in risottos and quiches. (What wine goes well with quiche?)
Leafy Greens: A variety of leafy greens like spinach and kale emerge in May. They are versatile, ideal for salads, sautéing, or as a base for pesto.
Rhubarb: Rhubarb is often used in desserts, such as pies and crisps. For a savory twist, one can reduce it into a sauce with a hint of ginger to accompany pork or chicken.
Herbs: Fresh herbs, such as basil and cilantro, transform into flavorful garnishes, marinades, and even the foundational elements of sauces like chimichurri or pesto.
Potatoes: New potatoes harvested in May can be roasted, mashed, or boiled. They are excellent in potato salads or as a comforting accompaniment to main courses.
Peas: Fresh peas can be added to pasta dishes, risottos, or made into a bright, seasonal pea soup.
Preservation Techniques
Drying: Herbs lend themselves well to drying for extended use. They should be hung or laid flat in a dry, warm area away from sunlight. Once dried, they can be stored in airtight containers.
Freezing: Most May vegetables, including greens and peas, can be blanched briefly and then frozen to maintain quality. Labeling with the date of freezing ensures proper rotation of preserved goods.
Pickling: Rhubarb and asparagus can be pickled, which not only extends their shelf-life but also provides a tangy flavor perfect for salads and sandwiches.
Refrigeration: Fresh produce should be stored in the refrigerator to slow down spoilage. Leafy greens retain their quality when kept in breathable bags with a paper towel to absorb excess moisture, while asparagus stays crisp when its stems are kept in water.
Agricultural Practices
In Michigan, May is a pivotal month for agricultural activities, setting the tone for the growing season. Farmers focus on sustainable techniques and select crop varieties adapted to the region's climate to ensure a successful harvest.
Sustainable Farming
Michigan farmers employ sustainable farming practices to protect the environment and ensure long-term productivity of the land. These methods include crop rotation, the use of natural pest control, and the incorporation of organic fertilizers. Emphasis is placed on water conservation techniques, such as the use of drip irrigation systems, to minimize wastage during the critical planting stages in May. Cover crops are often planted to enrich the soil and prevent erosion.
Crop Varieties
Farmers choose crop varieties that thrive in Michigan's climate and soil conditions. They plant robust varieties of fruits and vegetables known for their ability to withstand the regional weather patterns. For instance, specific varieties of peas are planted in mid-May that are harvested in June, suggesting a relatively short growth cycle suited for Michigan's spring. In terms of vegetables, farmers opt for potatoes, which begin their growth in May, and cucumbers and peppers, which are planted in this month to be harvested later in the summer season. Fruit selections, like cherries, begin to be available from mid-June onwards, indicating that preparations and planting occur well before May.
Economic Impact
Purchasing seasonal fruits and vegetables in May positively impacts Michigan’s economy, including significant boosts to local farming businesses and the larger food industry framework.
Supporting Local Farmers
Local farmers in Michigan are key economic players during the spring season. Economic support provided to local farmers from May's sales can be seen in both their earnings and their ability to maintain or create jobs. For example, the support for state governments to enhance produce safety has investment returns such as $1.1M, ensuring the continuity of quality produce reaching the market.
Total Sales: $3.9B
Total Farms: 6,989
Total Employees: 37K
Total Acres of Fresh Produce: 449K
The figures highlight the substantial role that local farmers play in the state's economy.
Michigan's Food Industry
The food industry in Michigan, encompassing food production and related sectors, contributes massively to the state's overall economic health. Agricultural activities have a notable multiplicative effect, with far-reaching implications for indirect and induced economic activities. According to an interim update, Michigan’s agri-food and agri-energy system is estimated to have an economic impact of $125.8 billion. This is an increase of roughly $21.1 billion, or 20.2 percent, compared to the estimate from 2018.
Direct Economic Impact of Fruit Production: $485.44 million
Total Economic Activity Related to Fruit Production: $753.01 million
This data underscores how integral the food industry is to Michigan, acting both as a cornerstone for the rural economy and as a substantial contributor to the wider economic landscape.
Seasonality and Storage
May in Michigan brings a resurgence in the variety of fresh produce available at markets. Consumers are reminded to consider both the seasonality of produce and the appropriate storage methods to maximize freshness and flavor.
Produce Storage Tips
One should store seasonal produce properly to maintain quality and extend shelf life. Here are specific tips:
Asparagus: Store upright in a glass with an inch of water in the refrigerator, or wrap the ends in a damp paper towel and place in a plastic bag.
Rhubarb: Keep in a plastic bag in the crisper drawer; it should last up to two weeks.
Leafy greens: Wrap in paper towels and store in plastic bags in the crisper with some air circulation.
Potatoes: Place in a cool, dark, and well-ventilated area to avoid sprouting and greening.
Seasonal Overviews
In May, there's a clear transition in the Michigan produce calendar. Here's an overview of key crops:
Leafy greens: Varieties such as spinach and leaf lettuce become widely available and are often tender and flavorful.
Asparagus: Its peak begins in April and continues through May, offering fresh spears for immediate consumption.
Potatoes: Overwintered storage crops come to an end, making way for freshly harvested varieties later in the month.
Rhubarb: Recognized for its tart flavor, it is ready to be picked and used in recipes.
By keeping these tips in mind, one can improve the longevity of seasonal produce and enjoy Michigan's diverse offerings in May to their fullest.
Educational Resources
Educators seeking to infuse their curriculum with lessons about seasonal produce have a wealth of resources at their disposal. These materials are particularly relevant during May, a time when many fruits and vegetables come into season in Michigan.
Michigan Fresh Resources
Michigan Fresh, an initiative by the College of Agriculture and Natural Sciences, offers a robust collection of educational materials. Their website includes guides detailing the fruits and vegetables in season throughout the year, as well as information on how to grow, store, and prepare Michigan's diverse produce. During May, educators can access resources on spring crops like asparagus and rhubarb, which are at their peak.
Time of Year: Spring; May
Highlighted Resources:
Fact Sheets on Seasonal Produce
Nutritional Information
Recipes featuring Michigan produce
Center for Regional Food Systems
The Center for Regional Food Systems at Michigan State University works to engage the people of Michigan with the state's food system. Their efforts to provide educational tools and resources foster a deeper understanding of regional produce and its impact on health and economy. Offering research and studies, they contribute significant educational content that can be utilized during this time of year.
Key Offerings:
Academic Papers and Reports
Collaboration Opportunities for Educators
Educational Events and Community Engagement Sessions
By leveraging these resources, educators can provide a comprehensive education on Michigan's rich agricultural offerings, fortify their teachings with seasonal context, and promote healthy eating habits that coincide with the state's harvest calendar.
