June 2026

Volume 6 Issue 4

Featured Program of the Month!


Dig Your Dinner is live and in person this month! Learn from Horticulture Agent Anthony Reardon about growing a variety of produce, soil health, raised beds, and so much more. Then transition to the kitchen to learn some culinary tips and tricks from Nutrition Agent and how to incorporate fresh produce into your daily meals. A recipe demo and sample is included.


Spots are limited! Register HERE


Upcoming Events

Join us for a class, visit us at an event!


Kitchen Restore Drop Off

June 6 & 18 | 10 AM - 12 PM


Lenexa Farmers Market

June 13 | 8:00 AM - 12:00 PM

(Stop by our booth to for recipes and to chat with our Master Food Volunteers!)


Learning Lunchbox: Summer Side Dishes

June 25 | 12:00 PM - 1:00 PM


Dig Your Dinner [in-person]

Garden Tour & Cooking Demo

June 16 | 12 PM - 1 PM


Tasty Summer Treats

July 7 | 6:00 PM - 7:30 PM


Canning 101

July 11 | 9:00 AM - 12:30 PM



JCPRD 50+ Programs

Power of Protein

June 16 10:00 AM @ Matt Ross


Main Dish Salads

June 30 10:00 AM @ Tomahawk Ridge




Visit

Programs and Events

to Register!

Need a speaker? Have questions about food, nutrition, or our classes?


Contact us!

foodhelp@jocogov.org

913-715-7000

 
 

Shop Seasonal Produce


You have likely heard about seasonal produce, but what exactly does that mean? Seasonal produce refers to vegetables and fruits that are grown and harvested during a specific season when they are at peak flavor and nutrition. You may have noticed that some fruits and vegetables are more expensive and less flavorful during certain times of the year (like fresh strawberries in December!). These are times when that specific item is “out of season.” Eating produce that is in season means you are getting more nutritious foods, as well as spending less - it's a win-win!


Buying your produce from local markets is a great way to support local farmers. It is also better for the environment as it requires fewer resources to transport the produce. The availability of local produce depends on your location. Produce grown in Kansas may be slightly different from that grown in California. This is due to factors such as soil type and climate. Summer produce that can be grown in Kansas includes brussels sprouts, arugula, onions, peas, lettuce, spinach, cauliflower, green onions, cherries, apricots, cabbage, carrots, strawberries, broccoli, potatoes, turnips, blueberries, summer squash, tomatoes, leeks, cantaloupe, pears, peppers, raspberries, blackberries, apples, grapes, garlic, corn, watermelon, cucumbers, radishes, and zucchini.


This summer, check out local markets for fresh, seasonal produce from local farmers. You may discover a new favorite!


In Good Health,

Johnson County K-State Extension





Check out K-State's Buying Guide for Kansas Foods to help you know when foods are in season here locally!


 

Fun Food Facts

Studies estimate that processed food in the United States travels over 1,300 miles, and fresh produce travels over 1,500 miles, before being consumed!


Local food is defined as traveling less than 400 miles (USDA), but approximately 78% of farms sell their food products within 100 miles. Shop local to reduce the carbon footprint of food and keep food miles low!

Source: Local and Regional Food Systems Resource Guide

Recipe of the Month

Green Bean Mozzarella Tomato Salad

Makes 6 servings

This salad reminds you of summer! This dish is a tasty and easy summer side dish and perfect for holiday gatherings! Add any other seasoning or fresh herbs you like.

Ingredients

  • 1 pound green beans, ends trimmed
  • 1 large tomato, chopped into 3/4" cubes, or 12 cherry tomatoes cut in half
  • 3/4 cup chopped mozzarella, cut into 3/4" cubes
  • 1/4 cup chopped red onion
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic
  • 1/4 cup fresh chopped basil

Preparation

  1. Bring a large pot of water to a boil. Salt the water generously.
  2. Add the green beans and cook for 3-4 minutes, or until fork-tender.
  3. Drain the green beans and run under cool water for 1 minute.
  4. In a large bowl, add the balsamic vinegar, olive oil, salt, pepper, and garlic. Whisk to combine.
  5. Add the green beans and toss to coat. Add the remaining tomatoes, mozzarella, red onion, and basil. Toss to combine.
  6. Serve at room temperature or chilled. Refrigerate leftovers within 2 hours in an airtight container.

Contact us for nutrition information.

Learn tips and tricks and cook along in our cooking video! https://youtu.be/iKXUtUofvvg

Kitchen Corner

Getting to know your local farmers can help you learn where your food comes from, how it’s grown, and what’s in season. Whether you’re visiting a farmers market, joining a CSA, or stopping by a farm stand, here are thoughtful questions to start a conversation:


Ask about the farm.

  • How long have they been farming?
  • Is this a family farm?
  • What do you enjoy most about farming?
  • What inspired you to start farming?
  • Can customers visit your farm?

Ask about their growing practices.

  • Do you use any sustainable or regenerative farming practices?
  • How do you manage weeds and pests?
  • How do you decide what to grow each year?

Ask about their products.

  • What do you have available right now?
  • What products are you known for?
  • When was this product harvested and when should it be consumed by?
 
 

Knowledge for Life newsletter

Interested in learning more about other topics or events around gardening, nature, aging, and so much more? Sign up for our monthly Knowledge for Life newsletter which will you give you the latest happenings in our office.

K-State Research and Extension is committed to providing equal opportunity for participation in all programs, services and activities. Program information may be available in languages other than English. Reasonable accommodations for persons with disabilities, including alternative means for communication (e.g., Braille, large print, audio tape, and American Sign Language) may be requested by contacting the JoCo KSRE Office two weeks prior to the start of the event at (913) 715-7000. Requests received after this date will be honored when it is feasible to do so. Language access services, such as interpretation or translation of vital information will be provided free of charge to limited English proficient individuals upon request.

Let us know how you liked this month's newsletter!
1-star  2-stars  3-stars  4-stars  5-stars
 
Facebook  Twitter  Instagram  YouTube  Web