Preparation Time: 10 minutes
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
4 oz 100% cranberry juice blend
1-1/2 cups diced tomatoes
1 cup fresh cranberries, sliced thin

Serving Size: 1 cup
Yield: 4 servings

Ingredients:
2 cups salad greens of your choice
1 cup chopped vegetables (tomatoes, cucumbers, carrots, green beans)

Serving Size: 1/12 of recipe
Yield: 12 servings

Ingredients:
1 can (20 ounce) pineapple chunks
1/2 pound grapes, seedless, red or green
2 bananas

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January

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, celery, collards, endive, grapefruit, kale, forced rhubarb, leeks, oranges, parsnips, rutabagas, shallots, squash, tangerines, turnip
Fish & Meat – Goose, lobster, scallops

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February

Fruit & Vegetables – Avocados, broccoli, cabbage, cauliflower, celeriac, chard, celery, chicory, endive, forced rhubarb, grapefruit, kohlrabi, leeks, oranges, parsnips, rutabagas, spinach, swede, turnip
Fish & Meat – Mussels, halibut, guinea fowl, lobster

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March

Fruit & Vegetables – Artichokes, avocados, bananas, beans (green & wax), beetroot, broccoli, cabbage, cauliflower, celery, endive, grapefruit, leeks, mint, mooli, nectarines, parsley, pineapples, onions (bermuda), oranges, radishes, rhubarb, rutabagas, …

The nonprofit Environmental Working Group studied 47 fruits and vegetables and ranked them according to contamination.
You can get the iphone app of this list or a .pdf at their web site.
Use the list when you shop to determine which organic produce you should be buying.