Healthy Eating
Healthy eating doesn’t have to be hard or expensive. Just 5 servings of fruit and vegetables every day will do the trick. When you think healthy, think color – fresh, frozen or canned – it all counts! Cover those plates with color to help balance calories and maintain a healthy weight.
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Fresh, Frozen and Canned ALL Count
April Vegetable of the Month: Asparagus
March Vegetable of the Month: Cooked Greens
February Vegetable of the Month: Parsnip
January Vegetable of the Month: Spinach
December Vegetable of the Month: Celery
November Fruit of the Month: Chokecherry
October Fruit of the Month: Squash
September Fruit of the Month: Apple
August Vegetable of the Month: Sweet Corn
July Veggie of the Month: Cucumbers
June Fruit of the Month: Cantaloupe
May Veggie of the Month: Peas
April Fruit of the Month: Plums
March Veggie of the Month: Garlic
February Fruit of the Month: Cherries
January Veggie of the Month: Cabbage
December Fruit of the Month: Pears
November Veggie of the Month: Eggplant
October Veggie of the Month: Tomatoes
September Veggie of the Month: Rhubarb
August Veggie of the Month: Carrots
July Fruit of the Month: Watermelon
COVID-19: Resources to Stay Active and Eat Healthy
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March Veggie of the Month: Brussels Sprouts
February Fruit of the Month: Grapes
January Veggie of the Month: Spinach
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April Fruit of the Month: Strawberries
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June Veggie of the Month: Beets
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