For over 80 years, Meijer has been committed to developing relationships with local farmers in order to bring you the best local produce at the lowest prices.
Native to North America and one of the only foods that are naturally blue, blueberries are nearly synonymous with summer and usually available into early fall. Blueberries ripen in about 2-5 weeks on the bush. They can be harvested by gently shaking a bush and catching the falling berries, and they should be stored in a cool, dry place. Although blueberry lovers are most familiar with them in jellies, jams, pies, and muffins, the skin and flesh of the lowbush (smaller) blueberry can be made into an excellent wine. Blueberries are high in heart-healthy antioxidants. Antioxidants are thought to help prevent cancer, heart disease, and Alzheimer’s Disease.
Naturipe® berries are grown by working family farmers who share resources, skills, labor and knowledge to strengthen local farm communities. Naturipe® is dedicated to living within the Earth’s limits to ensure a bright future for generations to come.
“Naturipe® is dedicated to sustainability.”
Green beans are also known as string beans and snap beans. Green beans are usually served steamed, boiled, fried or baked. They’ll continue to cook after you remove them from boiling water, so you should take them out before they’re done or soak them in cold water after cooking. Green beans are picked before the seeds are mature and the shell becomes hard and brittle. They taste best when they’re thinner than a pencil. And they’re good for you: One cup of green beans meets almost half of your vegetable requirement for the day. They’re high in vitamins C and K and folate, and are also a rich source of protein and dietary fiber.
Three generations of farmers at Michael Farms have provided sweet corn, green beans, cabbage, and potatoes to Meijer for over 20 years. What started as a small potato farm on 130 acres has grown to be the largest vegetable farm in Ohio, encompassing nearly 3,000 acres.
Zucchini is a summer squash. It can acutally grow to be a about a yard long, but it’s harvested at half that size or smaller when the flavor is at its peak. Like the tomato, zucchini is prepared and eaten like a vegetable, but botanically it’s actually a fruit. Zucchini is usually cooked or baked into bread, but it can also be sliced or shredded and eaten raw in a salad. Larger zucchinis are better for baking and the smaller ones are better for cooking. Although all squashes originated in the Americas, the squash we call zucchini was actually cultivated in Italy and reintroduced to America. Since it’s 95% water, it’s very low in calories, and it’s high in vitamin A and is a good source of fiber and folate. Zucchini can be dark or light green. Darker varieties typically contain more nutrients.
Gary Bartley Farms
Gary Bartley Farms is a 300 acre fruit and vegetable farm in Dowagiac and has been owned and operated by Gary and Patty Bartley for over 27 years. Gary Bartley Farms was awarded the 2013 Master Farm Award by the Michigan Vegetable Council. Gary and Patty also grow apples, winter squash, cucumbers, and specialty peppers.
“We’ve always been proud of what we put in that carton.”
Greens are leaf vegetables. Also called vegetable greens, leafy greens or salad greens, they’re plant leaves that are prepared and eaten like a vegetable. Kale, turnip, mustard and collard greens are in season right now. Most greens are rich in vitamins A and K, calcium, and iron. Raw greens freeze well and many varieties are naturally sweeter after a frost (in the ground or in your freezer). Kale’s high antioxidant content has earned it a reputation as a “superfood.” Kale is so popular in some parts of Germany, it’s celebrated with Grünkohlessen, or kale tours, where kale lovers eat kale stew and sausage.
The DuRussel family came to the United States from Switzerland in the late 1800s and have been farming in Michigan for over 125 years, starting with 300 acres of rhubarb and potatoes and growing to over 1,100 acres today.
“A long-standing tradition of uncompromised quality and food safety.”