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Seasonal Eating

Fruits and vegetables taste better and fresher at certain times of the year when they’re being picked from the fields. (

Eating seasonably can help you save money, eat healthier, eat a greater variety of foods, and support local farmers.

Local farmer's markets are another great resource for seasonal food! And there are also a number of pick-your-own farms in the area, such as the Agape House Berry Farm (seen in the photo) that has strawberries in April and May and blackberries in June and July.

Once you've gathered all that tasty produce, try out the Food Network's Top 10 Tips for Excellent Summer Grilling!

Mason Jar Salads

Staff & faculty enjoyed a presentation on seasonal eating and on the best techniques for building your own mason jar salads.

Staff members going through a salad bar line to build their mason jar salads.
Staff members holding up their mason jar salads.
A completed mason jar salad.



Apples, Avocado, Basil, Bell Peppers, Berries, Carrots, Cherries, Cilantro, Cucumbers, Eggplant, Green Beans, Mangoes, Melons, Nectarines, Peaches, Peppers, Squash, Tomatoes


Arugula, Broccoli, Brussels Sprouts, Cauliflower, Collards, Chiles, Cranberries, Curly Endive, Fennel, Grapes, Kale, Lemongrass, Limes, Pomegranate, Pumpkin, Shallots, Swiss Chard, Winter Squash


Beets, Belgian Endive, Cabbage, Celery, Citrus, Clementines, Horseradish, Kiwi, Mandarin Oranges, Onions, Parsnips, Pears, Pommelos, Rutabagas, Sweet Potatoes, Turnips


Apricots, Artichokes, Asparagus, Grapefruit, Green Onions, Leeks, Lemons, Lettuce, Maple Syrup, Mint, Mushrooms, Parsley, Radishes, Rhubarb, Spinach, Spring Onion, Strawberries, Wild Greens