| 
Click
Here to find out where greens are grown in Florida.
Click Here
to download a small version of the Fresh-2-U
poster for October.
Click Here
to download an image of greens.
Click Here to download coloring pages
for greens.
Click
Here for USDA nutritional information for mustard greens.
Click
Here for USDA nutritional information for turnip greens.
Click
Here for USDA nutritional information for broccoli.
Click
Here for USDA nutritional information for romaine lettuce.
Click
Here for USDA nutritional information for collard greens.
Greens are the leafy parts of vegetables such as collard,
spinach, lettuce, broccoli, mustard and many others that your
grocer can tell you about. Greens have been eaten around the
world for thousands of years. For example, broccoli is thought
to have originated more than 2,000 years ago from the wild
cabbage of coastal Europe. Lettuce is native to Europe and
Asia and has been cultivated for 2,500 years. Spinach is considered
native to Asia but has been grown in Europe since the 11th
century.
In addition to tasting good, greens
are low in calories, and they are fat and cholesterol
free. They are also excellent sources of vitamins A
and C as well as containing iron, calcium, potassium,
magnesium, and fiber.
Fresh greens are available throughout Florida from
November through May.
Wash greens thoroughly. To keep them fresh, wrap in
damp paper towels and place in plastic bags. Punch a
few small |
 |
holes in the bags and place in the refrigerator.
Greens are often eaten raw in salads. When cooked, greens
“cook down” a lot, with one pound of raw greens
possibly yielding as little as two cups of greens once they
are cooked. So remember to start with more greens than you
will need.
Click
Here to find out where avocados are grown in Florida.
Click Here
to download a small version of the Fresh-2-U
poster for October.
Click Here to
download an image of avocados.
Click Here to download coloring
pages for avocados.
Click
Here for USDA nutritional information for avocados.
Sixteenth century Spanish explorers found avocados in Central
and South America. Today Florida has its own avocados, nicknamed
“alligator pears,” that are special because they
are sweeter, lighter, and moister than standard avocados and
contain only 1/2 the fat and 2/3 the calories. In 2000, Florida
ranked number two in the nation in the vaue of avocados produced.
 |
Avocados don’t soften while still
on the tree and are still relatively firm when in stores.
Plan ahead and buy avocados so they will have several
days at room temperature to ripen. If you want to use
them immediately, select those that yield to light pressure
when pressed gently.
Florida avocados are available from June through March.
Ripe avocados peel easily. Slice in half and remove
one side. Use a fork to twist and remove the large pit.
Rubbing lemon juice on the |
avocado’s surface just before serving stops the otherwise
rapid discoloring. Ripened at room temperature and then refrigerated,
avocados typically last 14 to 28 days.
A third of an avocado has just 120 calories and is loaded
with potassium, dietary fiber, and vitamins A, B, and C.
Click on the months below
to view other featured fruits and vegetables.
September | October
| November
| December
| January
| February
| March
| April
| May
| June
 Some downloads require Adobe Reader
Some downloads require WinZip
|
