Eat the Rainbow: Eat Your Greens!

By June 3, 2026News

Eating a colorful variety of fruits and vegetables is one of the simplest ways to support overall wellness. Each month, we’re exploring a different color of the rainbow and the locally grown foods that come with it. This month we’re celebrating green vegetables and the abundance of fresh greens arriving at markets across the state. 

Take a look at our helpful Harvest Guide earlier in this newsletter to see what green vegetables you’ll find at your local market this month. 

Eat your greens! When people think of green produce, leafy greens are often the first to come to mind. Greens such as lettuces, microgreens, kale, collards, chard, beet tops and turnip tops, arugula, spinach, watercress, and bok choy are packed with beneficial vitamins, minerals, and antioxidants that support overall health and wellness.Learn more about these nutritional benefits here.  

But leafy greens are only the beginning. This month, keep an eye out for broccoli, cabbage, garlic scapes, herbs, and peas. Along with beneficial vitamins, dark green vegetables are also packed with fiber, iron, magnesium, potassium and calcium, making them an important part of a balanced diet.

Each vegetable contains varying amounts of nutrients so while it’s important to get a mix of colors in your diet, it’s also beneficial to include a range of different greens in your meals throughout the season. 

There are endless ways to prepare the green vegetables described above. Fresh salads are a simple way to enjoy the crisp flavor of local produce While smoothies and juicing offer another easy option for incorporating greens into your daily routine. Broccoli, cabbage, and bok choy are excellent in stir-fries while collard greens and chard can be used as wraps for sandwiches or in grain bowls. Steaming vegetables helps maintain their fresh flavor while creating a softer texture, and greens can easily be added to morning eggs or as the base of a power bowl. 

Here are more great articles from the NMFMA to learn about green vegetables:

For more recipe ideas, check out our June recipe at the end of the newsletter or head to our recipe collection featuring local food.