Now that the weather is starting to warm up it’s safe to venture out of your house and grab some fresh fruits and vegetables at your local farmers’ market. Your body is probably even craving some greens and farmers’ markets are popping up all over the country and offer an array of seasonal fruits and vegetables.
Some areas are lucky enough to have them year-round, but most open up in the springtime and run through the fall. Here are some of our favorite spring fruits and vegetables to keep an eye out for the next time you’re at your local market.
Asparagus
Asparagus is one of the first vegetables to pop up in the spring and is usually available from March to June. It is a superfood that is packed full of nutrients and is at its peak in April. This vegetable can be prepared raw, blanched, grilled, oven-roasted, boiled, and fried. Making it an extremely versatile vegetable to add to any meal. Asparagus is high in Vitamin K which is important for blood clotting.
The best way to store asparagus is by wrapping the ends in a damp paper towel and placing them in the fridge. This will help them to stay fresh for up to four days.
Strawberries
Strawberries are one of the most popular fruits and they are only in season for a few months out of the year. In most parts of the country, they are available from April to June with the peak season being in May. This fruit is not only delicious but also good for you. Strawberries are a great source of Vitamin C and fiber.
When buying strawberries, look for ones that are bright red and have a uniform shape. Avoid berries that are bruised or have mold on them. Strawberries can be stored in the fridge for a few days or frozen for up to six months.
Peas
Peas are another early spring vegetable that is usually available from April to July. They are a great source of vitamins A and C, iron, and fiber. Peas can be eaten raw, boiled, steamed, or roasted. Peas can also be added to soups and stews.
When storing peas, keep them in a plastic bag in the fridge for up to four days. You can also freeze them for later use. However, frozen peas should only be used in cooked dishes as they can become mushy when thawed.
Artichokes
Don’t let the appearance of artichokes scare you. This vegetable is easy to cook, delicious, and full of nutrients. Adding artichokes to your diet helps lower cholesterol and aids in digestion. Artichokes are usually in season from March to May.
When buying artichokes, look for ones that are heavy for their size and have tightly closed leaves. Avoid artichokes that have brown spots or are limp. Artichokes can be stored in the fridge for up to four days.
Rhubarb
Rhubarb is a tart and tangy vegetable that is usually available from April to June. This vegetable can be used in pies, jams, and sauces. Rhubarb is also a great addition to smoothies and cocktails. Rhubard compote, for example, is a great way to add some sweetness to yogurt or oatmeal.
When buying rhubarb, look for stalks that are firm and have a deep red color. Avoid stalks that are limp or have brown spots. Rhubarb can be stored in the fridge for up to a week.
Rhubarb is high in Vitamin C and fiber, making it a great addition to your diet.
Spring Greens
Spring greens are probably the most prominent foods to buy at the farmers’ market. Most farmers’ markets are filled with arugula, kale, bok choy, collard greens, dandelion greens, parsley, spinach, spring baby lettuce, Swiss chard, and pea shoots this time of year.
During springtime, these greens are at their peak and have the most flavor. They are also the most nutrient-dense. Spring greens are a great source of vitamins A, C, and K. They are also a good source of calcium, iron, and magnesium.
When storing spring greens, keep them in the fridge for up to four days in a plastic bag. Spring greens can also be frozen for up to six months, but of course, the best way to eat them is when they are fresh.
Cherries
Mid to late spring is when cherries start to arrive at farmers’ markets. Cherries contain high amounts of antioxidants and help reduce inflammation and aid in digestion. They are popularly made into pies and jams but can also be eaten raw.
When buying cherries, look for ones that are plump and have a deep red color. Avoid cherries that have soft spots or bruises, which means they are overripe. Cherries can be stored in the fridge for up to four days.
Conclusion
As you can see, there are many delicious fruits and vegetables that are in season during the spring. The key to enjoying them is to buy them when they are at their peak and to store them properly. Farmers’ markets are great places to find these seasonal items. So next time you’re at the market, be sure to stock up on these spring favorites. Your body and taste buds will thank you!
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