Spring brings with it some delicious and plentiful seasonal produce. I love the change of seasons when the seasonal fruits and veggies begin appearing in my local supermarkets.
One of the perks of eating in-season is that this produce is less expensive due to the plentitude of local crops. Supply and demand at its finest lets you score in-season produce while you are saving some hard-earned cash.
Additionally, seasonal produce is more accessible. This means no hunting for a fresh this-or-that at 5 local markets– what a waste of gas and time this is! And when you finally stumble upon the last, sad-looking this-or-that, you will wonder if it is even going to taste any good.
Finally, in-season produce is more healthful, being produced locally. This means it is allowed to ripen on the plant, making it tastier on your table. This also means less of the vitamins, minerals, and phytonutrients are lost in the shipping/transport process, giving you these added benefits.
Spring Fruits:
- Apricots
- Avocados
- Carrots
- Cherries
- Grapefruit
- Kiwi
- Kumquats
- Lemons
- Mango
- Pineapple
- Navel Oranges
- Strawberries
Spring Vegetables:
- Artichokes
- Arugula
- Asparagus
- Beets
- Fennel
- Greens/Lettuce
- Leeks
- Spring Onions
- Parsley
- Peas
- Radishes
- Rhubarb
- Scallions
- Spinach
- Swiss Chard
- Turnips
Salads come alive with SO much variety: fennel, strawberries on a bed of fresh lettuce and topped with scallions! Kale massaged with avocado and fresh squeezed citrus juice! It’s easy to cut oils and fat from salad dressings when you can top salads with some balsamic vinegar and fruit: berries, cut up oranges, mango or kiwi act as little flavor bombs to sweeten and provide some juice to jazz up salads.
Asparagus– I could eat this by the pound! Lightly roasted until crisp-tender, with some balsamic and pepper topping. Then it’s great as a side with lunch or dinner. Leftovers can be chopped and added to salads or pasta.
Kumquats taste like Sour Patch Kids candy to me! I enjoy those raw a couple at a time to savour them. Pineapple is great fresh or grilled to top nice cream or salad, or in fruit salads for breakfast. Mango salsa is such a fresh and delicious use of this versatile fruit! My husband and I have been eating oranges by the box from Costco– they are just so juicy right now!
Artichokes jazz up my pasta and pasta salads, bowls, and even breakfast. (Mix Oatmeal and red Lentils half and half, then cook in Instant Pot with water. Once finished, add 3-4 TBSP nutritional yeast, some chopped tomatoes, scallions, artichoke, chopped olives and pepper. A savory breakfast oatmeal with the fiber and protein of the lentils to keep you full longer, and the artichokes to keep it tasty!)
Our Creamy Carrot Ginger Soup is a great appetizer for Easter dinner or brunch, and even Mother’s Day. Serve with a slice of avocado toast sprinkled with Everything Bagel Seasoning.
Hopefully this will start the wheels turning thinking about the foods you can enjoy more of now that spring has sprung! What are your springtime favorites? Please share in the comments below– we’d love to hear from you!
