As the weather warms and new crops begin producing new fruits and vegetables, our food focus changes; time to change the focus from the root veggies of winter to the baby veggies of spring. Eating seasonally is a way to honor the natural cycles, intake some super food, and tastes delicious too!
By late March, 38 states have harvests coming to crop in the United States. Buying local and buying seasonal usually means that Farmer’s Markets are your best choices to get the freshest fruits and vegetables, plus boost the economy in your backyard. NRDC has a great widget that does two things that will help your spring eating: 1) tell you what is in season in your area and 2) tell you where Farmer’s Markets in your area.
Some Spring fruits and vegetables to target:
Apricots, Artichokes, Asparagus, Belgian Endive, Broccoli, Butter Lettuce, Chayote Squash, Chives, Collard Greens, Corn, Fava Beans, Fennel, Fiddlehead Ferns, Green Beans, Honeydew, Limes, Mango, Morel Mushrooms, Mustard Greens, Oranges, Pea Pods, Peas, Pineapple, Purple Asparagus, Radicchio, Ramps, Red Leaf Lettuce, Rhubarb, Snow Peas, Spinach, Spring Baby Lettuce, Strawberries, Swiss Chard, Vidalia Onions, Watercress, White Asparagus
Depending on your area, this list could be much larger and the items different. Check the NRDC map and see what is best to buy in season in your area now.
Here are a few Spring inspirations featuring Spring Super Foods & Veggies:
Asparagus is packed with folate and B Vitamin which also makes it a mood-boosting veggie. Personally, I love to eat the baby stalks of asparagus in Spring raw, gently tossed with olive oil and lemon, and adorned with Parmesan cheese, salt and pepper! Try my Raw Asparagus Ribbon Salad with Meyer Lemons
Spinach is a wonderful source of iron which facilitates the development of red blood cells which deliver oxygen to our muscles and produce the energy to move our bodies. I highly recommend spinach paired with blackened catfish or you can drink your greens and try my Pineapple Coconut Spinach Smoothie with Chia Seeds Recipe.
Want more mindful and sacred living? Join my free online course – Nourished Spring!
Did you know that BLUEBERRIES are not only full of antioxidants but also include memory-boosting components?
The secret component? A type of antioxidant called anthocyanins, says study co-author Robert Krikorian, PhD, a psychologist at the University of Cincinnati: “Anthocyanins have been shown in animal studies to increase signals among brain cells and improve their resilience, enhancing learning and memory.” Health.com
Spring on a plate – Eating Sunshine – Raw Golden Beet Zoodles, Shaved Fennel, and Blueberries Salad with Hemp Seeds and Oranges Recipe (pictured below)
Apricots – Grilled Haloumi, Roasted Tomatoes & Apricots with Honey Wine Vinegar
And all the fennel you can eat!
Here is me wishing you a VERY Nourished Spring that tastes great and will make your body feel ready to go! Happy Spring eating!
