April 1st, 2023
There are many things to enjoy about spring, including longer days, warmer temperatures and brightly-colored flowers. The abundance of delicious fresh veggies in season right now is also something worth celebrating. Spring veggies are at the peak of freshness, loaded with healthy nutrients that can enhance any meal.
Don’t pass these veggies by if you see them available at your local farmer’s market or in the supermarket. There’s no better time to eat them than right now!
- Asparagus – Take advantage of buying fresh, local asparagus when it’s available (the growing season is short). The flavor and tenderness of this veggie straight from the farm can’t be beat and it’s delicious grilled with a touch of olive oil, salt and pepper to bring out its natural taste.
- New Potatoes – Typically the first potato to come up in the spring, these are smaller than baking potatoes with a slightly sweeter taste. The tender skin can be eaten and is full of healthy fiber. The red and purple varieties have the most antioxidants. Grill wedges or make into a flavorful potato salad.
- Radishes – Radishes come in many varieties, including French breakfast, lime, black and Easter egg. They have a sharp, crunchy flavor and can brighten any dish. Pickle, roast, or slice and serve raw. Don’t throw away the greens – they’re great in salads!
- Celery – If you’ve never bought farm-fresh celery, you’re missing out. It has a more concentrated flavor than what you’ll find at the grocery store. Fresh celery stalks (and their leafy greens!) add an abundance of flavor to recipes, including fresh-pressed juices, soups, stews and salads.
- Peas – Firm and sweet, fresh peas are high in protein and are also a great source of fiber. Eat them raw straight from the pod or mix into recipes to add color and flavor. Soups, casseroles, salads and curry recipes are just a few ways to cook with peas.
- Herbs – Dried herbs work in a pinch, but they can’t compete with tender, flavorful fresh herbs. Dill, chives and parsley are early spring herbs that can be used in almost any dish. To keep fresh, store bunches in a jar of water or loosely wrap in a damp paper towel.
- Leafy Greens – There’s an abundance of greens growing in spring, including tender arugula, vibrant spinach and hearty lettuces. Aside from salads, add greens to smoothies, omelets, soups and pasta. To clean, submerge leaves in a bowl of cold water and let dirt fall to the bottom.
- Garlic – One of the most versatile vegetables to cook with, garlic adds depth and flavor to food. Sauté chopped or sliced garlic in olive oil when cooking most dishes or roast whole bulbs for a rich, fragrant and slightly sweet flavor.
Fill your plate with in-season produce for the brightest flavors of the season. Most veggies taste delicious raw, but if you prefer eating them cooked, avoid boiling because many of the healthy nutrients will leach out into the water. Steam, stir-fry, grill or microwave instead.
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