Did you know that choosing to eat seasonal food can also help the planet? When farmers grow food outside its natural season, they often use harmful chemicals and pesticides to ensure a good harvest. But when you eat produce that's in season, you can avoid all of those harmful chemicals. Plus, seasonal food is often sourced locally, which means fewer greenhouse gas emissions from transportation. So not only is it better for you, but it's better for the environment too!
By eating in season, not only are you supporting local farmers, but you are also getting the most flavorful and nutrient-rich ingredients. Some of the best spring vegetables to try include artichokes, rhubarb, asparagus, peas, and radishes. And for a sweet treat, don't forget to pick up some juicy strawberries or apricots!
Seasonal Fresh Vegetables
Spring is the season of new growth, and that means there is a bounty of fresh vegetables available. Some of the best vegetables to enjoy in the spring include:
Artichokes are a delicious and nutritious vegetable that is in season from March to May. They are an excellent source of fiber and antioxidants, and they can be roasted, grilled, or boiled and served with butter or aioli.
Rhubarb is a tart and tangy vegetable that is in season from April to June. It is often used in pies and jams, but it can also be roasted or grilled and served as a side dish.
Asparagus is one of the most iconic spring vegetables, and it is a favorite among many food lovers. Simply toss some asparagus with olive oil, salt, and pepper, and roast in the oven until tender and lightly browned.
Peas are another spring vegetable that is both delicious and nutritious. Pea and ricotta crostini is a simple and elegant appetizer that is perfect for a spring dinner party.
Radishes are a crunchy and spicy spring vegetable that is often overlooked. Pickled radishes are a tangy and crunchy snack that is perfect for spring.
Seasonal Fresh Fruits
Strawberries are a beloved spring fruit that are both sweet and tangy. They are high in vitamin C and antioxidants, and are perfect for adding to salads, desserts, or simply eaten on their own.
Cherries are a delicious and nutritious fruit that are in season from late spring to early summer. They are a great source of fiber and vitamin C, and can be eaten fresh or used in pies, cakes, or jams.
Apricots are a sweet and juicy fruit that is in season from May to July. They are high in vitamin C and fiber, and they can be eaten fresh or used in desserts and jams.
Spring is a wonderful time to explore new flavors and ingredients in your cooking. Whether you are looking for light and refreshing meals, or hearty and comforting dishes, there is something for everyone to enjoy this season. So, head to your local farmers market or grocery store and start cooking up some delicious spring dishes today!
