Walking in Beauty
National Fresh Fruit and Vegetable Month By Katie Sharpton June is the time of warm weather, outdoor activities, grilling, and trying out new recipes! Growing up in the South, my family and I would browse the aisle of the local farmers’ market. All the tables were filled with fresh
produce picked straight from the farmers; baskets of fresh strawberries and peaches, soil covered potatoes, and a bountiful of yellow squash and okra! Farmers’ markets, gardens, smoothies, and grilling are all what comes to my mind when I think about National Fresh Fruit and Vegetable Month.
How can we incorporate fresh produce into our meals? Adding a variety of fresh fruits and vegetables to your meals not only provides beautiful colors, but also the vital nutrients our bodies need. Whether we eat them as a snack, in a smoothie, or for lunch, it is important to have at least five servings a day. According to the American Heart Association, all produce counts! This means any fresh, frozen, or canned items will help you reach your goal to increase your intake of produce throughout the month of June and the rest of the year! When choosing canned or frozen items, check the Nutrition Facts Label for the sodium and sugar count. Make sure there is no added sugar and always choose fruit that is canned in water, its own juice, or in light syrup. You can also drain and rinse any items to reduce sodium in canned items. For breakfast, add bananas or berries to your cereal. During lunch, put cucumbers, tomatoes, or avocados on your sandwich. Swap out chips with raw carrots for a snack or mix up frozen fruit for a refreshing smoothie. For dinner, add frozen or steamed veggies to your pasta or rice.
Bell Peppers are low calorie and high in Vitamin C. Wow your family by making shish kabobs. The American Heart Association recommends gardening for the provided sense of accomplishment, fresh produce availability, and as an outdoor activity. Buying produce in season is less expensive and tastes better! Berries, corn, cucumbers, garlic, green beans, melons, sweet and spicy peppers, peaches, yellow squash, tomatoes, and zucchini are some of the colorful produce in season from June, July, and August. Enjoy the time outdoors and trying out new recipes! 14 June 2020
