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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
October - greens + avocado


Find out where greens are grown in Florida
Download a small version of the Fresh-2-U poster for October
Download an image of greens
Download coloring pages for greens
USDA nutritional information for mustard greens
USDA nutritional information for turnip greens
USDA nutritional information for broccoli
USDA nutritional information for romaine lettuce
USDA nutritional information for collard greens

Greens are the leafy parts of vegetables such as collard, spinach, lettuce, broccoli, mustard and many others that your grocer can tell you about. Greens have been eaten around the world for thousands of years. For example, broccoli is thought to have originated more than 2,000 years ago from the wild cabbage of coastal Europe. Lettuce is native to Europe and Asia and has been cultivated for 2,500 years. Spinach is considered native to Asia but has been grown in Europe since the 11th century.

In addition to tasting good, greens are low in calories, and they are fat and cholesterol free. They are also excellent sources of vitamins A and C as well as containing iron, calcium, potassium, magnesium, and fiber.

Fresh greens are available throughout Florida from November through May.

Wash greens thoroughly. To keep them fresh, wrap in damp paper towels and place in plastic bags. Punch a few small holes in the bags and place in the refrigerator.


Greens are often eaten raw in salads. When cooked, greens “cook down” a lot, with one pound of raw greens possibly yielding as little as two cups of greens once they are cooked. So remember to start with more greens than you will need.


Find out where avocados are grown in Florida
Download a small version of the Fresh-2-U poster for October
Download an image of avocados
Download coloring pages for avocados
USDA nutritional information for avocados

Sixteenth century Spanish explorers found avocados in Central and South America. Today Florida has its own avocados, nicknamed “alligator pears,” that are special because they are sweeter, lighter, and moister than standard avocados and contain only 1/2 the fat and 2/3 the calories. In 2000, Florida ranked number two in the nation in the value of avocados produced.


Avocados don’t soften while still on the tree and are still relatively firm when in stores. Plan ahead and buy avocados so they will have several days at room temperature to ripen. If you want to use them immediately, select those that yield to light pressure when pressed gently.

Florida avocados are available from June through March.

Ripe avocados peel easily. Slice in half and remove one side. Use a fork to twist and remove the large pit. Rubbing lemon juice on the avocado’s surface just before serving stops the otherwise rapid discoloring. Ripened at room temperature and then refrigerated, avocados typically last 14 to 28 days.

A third of an avocado has just 120 calories and is loaded with potassium, dietary fiber, and vitamins A, B, and C.

Click on the months below to view other featured fruits and vegetables. July and August do not have featured fruits and vegetables.

Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sept | Oct | Nov | Dec
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