Harvest of the Month
The Wisconsin Harvest of the Month campaign encourages children and families to eat more fruits and vegetables by featuring a seasonal, Wisconsin-grown fruit or vegetable each month. Taste, explore, and learn about the importance of eating fruits and vegetables. Additional Harvest of the month resources highlight research and the benefits of this campaign on the Division of Extension website.
October – Apples
In Wisconsin, apples are typically ripening and ready to pick in late August through October. There are over 7500 varieties grown across the world.
Select – Choose firm apples with smooth, shiny skin.
Store – Refrigerate up to 3 weeks.
Uses – Mix apple chunks into hot cereal. Pair apples slices with cheddar cheese. Add thin apple slices to chicken or tuna sandwich. Pair apples with peanut butter and raisins.
Recipe for Homemade Applesauce
Recipe for Baked Apples
September – Corn
Select – Choose fresh sweet corn with bright green husks, fresh silks. and rows tight plump kernels. Sweet corn is available in Wisconsin from July through September.
Refrigerate corn with husks for 1-2 Days.
Use – Boil corn on the cob, remove husk and rinse corn. Add to large pot of boiling water, boil for 5-6 minutes. Add corn to chili, soups or salads. Experiment with lime juice, fresh herbs, and other spices.
Recipe: Confetti Rice and Bean Salad
August – Cucumbers
Select cucumbers that are firm and dark green in color. Cucumbers are in season in Wisconsin July to September.
Refrigerate and use within 1 week.
Use – Add cucumbers to pasta salads, pair with tomatoes or slice to use instead of crackers or bread.
Nutrition – Cucumbers are 96% water, have potassium which helps maintain normal blood pressure.
Cucumber Salsa Recipe
July – Peppers
Select peppers that are firm and bright colored. Peppers are in season in Wisconsin July to October.
Refrigerate and use within 5 days.
Use – Slice to eat raw with your favorite dip or roast/sauté and add to burritos or fajitas.
Nutrition – Peppers have vitamin C which helps heal wounds and antioxidants that help prevent chronic diseases, like heart disease.
Taste different colors of sweet peppers like red, yellow, orange and green. Which one is the sweetest? Which one is your favorite?
Recipe for Stuffed Peppers
June – Strawberries
Select strawberries that are firm, plump, are a rich red color, and dry with green stems. Avoid strawberries that have a lot of seeds in the tips or have wilted leaves.
Rinse berries in cool running water right before eating.
Store in a ventilated container or in a partially open bag for up to 3 days.
Strawberries contain fiber which helps to reduce cholesterol levels and may lower your risk of heart disease and vitamin C that helps your immune system and heals cuts.
Eat whole or sliced strawberries. Add them to oatmeal, yogurt or mix into a smoothie. Strawberries are also a great addition to a summer salad.
Recipe for Berry Banana Popsicles
Recipe for Frozen Yogurt Bark
For more Harvest of the Month information, check out the Extension Harvest of the Month website.
