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June is Fresh Fruit and Vegetable Month

Fruits and Vegetables
 
Fruits and Vegetables

Try something new at your next church gathering to celebrate fruit and vegetable month. Set up a make your own salad bar. Start with a large bowl of chopped greens. Then, place a variety of bite-size fruits and vegetables in individual bowls to include in your bar. Next, if desired, include protein options such as nuts and hard-cooked eggs. Finish by providing different salad dressing options. Your members will be excited about all of the fun choices they have.  

Things to Include:

  • Use fresh produce from a garden or local farmers market
  • Use a variety of colorful fruits and vegetables
  • Have ingredients available to make a sweet and a savory option
  • Sprinkle vegetables with herbs and spices for more flavor

Fresh? Frozen? Canned? Does it Matter?

Fruits and vegetables provide a variety of nutrients that are good for our bodies regardless of what form they come in: fresh, frozen, canned, or dried. Choosing fruits and vegetables that are in season can be a good strategy to stretch your food budget. In season produce often costs less and is better quality. Frozen and canned fruits and vegetables will cost less than fresh produce that is not in season. Whatever the form, adults should aim to get 2 cups of fruit and 2 ½ cups of vegetables per day for good health.

Source:

Adapted from University of Nebraska Lincoln Extension. Retrieved from: http://food.unl.edu/

Check out the gardening and food preservation information at www.ag.ndsu.edu/faithcommunitiesalive

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Sponsored in part by the Sanford Health Foundation.

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