Want your kids to enjoy the taste of fresh fruits and vegetables? Eat produce that is in season and locally grown! Eating vegetables that are in season allows your family to have fresh Indiana grown produce as part of your day.

Locally grown fresh produce is more nutritious because the time from field to table is shorter, it helps our local economy, supports local jobs, and it makes a smaller carbon footprint because less gas is used to get the produce to our tables.

BCSC Schools serve locally grown fruits and vegetables each fall at all our schools.

Here are some produce tips to help you choose vegetables and fruits that are in season:

  • SPRING-Strawberries, Asparagus, green onions, lettuce, spinach, peas

  • SUMMER-Beans, Carrots, Broccoli, Peppers, Cucumbers, Tomatoes,Potatoes, Corn, Cauliflower, Zucchini, Raspberries, Blackberries. Cantaloupe, Watermelon

  • FALL-Beets, Turnips,Brussel sprouts, corn, Potatoes,pumpkins,

To save your seasonal vegetables and fruits to eat at a later date, try to freeze or can them so you can enjoy them year round!


Kale, raw     4 large bunches

Olive oil        ¼ Cup

Salt              1 teaspoon

Pepper          1 teaspoon

Preheat oven 300 degrees. Rinse kale, and dry thoroughly.

Tear kale leaves off the thick central ribs by hand.

Toss kale leaves into olive oil and coat leaves. Spread leaves evenly

On large parchment lines baking sheets in single layers. Sprinkle salt and pepper over leaves. Bake 12-15 minutes, tossing occasionally as needed.

When finished kale chips should be very crisp and delicate. Handle carefully. Enjoy!

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