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Fitbit’s Spring Clean: Hack the Farmer’s Market for the Best Spring Produce

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A trip to your weekly farmer’s market – it sounds so easy breezy.  Fresh produce at direct-to-shopper prices? There’s nothing wrong with that.

But in reality, navigating a farmer’s market isn’t always a piece of cake…er…ripe fruit.  Unlike a supermarket where everything is well thought out and categorized, a farmer’s market can be rather unorganized. Vendors compete for visibility and sell similar products. There’s both organic and conventional produce. Much is in season, while other fruits and veggies may be coming in or out of season.

Why shop in season? When buying local produce, there’s usually an abundance of crop when produce is in-season. And more crop means lower cost. Produce usually has a better taste during it’s season/peak season, and when harvested at its peak, has the maximum amount of available nutrients.

Going in prepared can be the difference between getting tasty, in-season produce and going home underwhelmed. So here’s our handy guide to shopping in-season this spring, as well as helpful tips on when it’s OK to go conventional and when to splurge on organic. Lastly, shopping in season gives you and nice variety of fruits and vegetables year-long. Because let’s be honest — in most places, you simply can’t get berries in winter!

Spring Produce: What’s in Season?

  • Artichokes – In season from March to December. Peak season from March to May. Artichokes are best when the leaves are tightly clung together, as open leaves will have a more bland taste. Avoid brown spots as much as possible and definitely choose the heavier, meatier artichokes for the best quality.
  • Apricots – May to August, peaking from May through July. Choose fruits that are darker yellow and orange in color and avoid bruises. You want plump yet slightly firm, especially if you’re eating them whole and not using them for pies or jams. read more