One of the most exciting things about the arrival of spring is the bounty of bright, colorful produce that crops up, fresh and ready for indulgence. Farmers markets reopen, a sure harbinger of the sunny months to come, and I happily return to perusing my local market and browsing the bright flowers, produce and spring vegetables in all their natural goodness.
The health benefits of eating in-season produce are undeniable, and seeking these items out is also an opportunity to support local businesses and farmers by specifically looking for what’s being grown and offered in your area.
What's in Season?
What’s particularly seasonal may vary from region to region, but here are 5 staple spring vegetables that I can’t wait to eat as we welcome spring.
Radishes and their fantastic crunchiness are wonderful spring vegetables to use in a variety of ways. Chop them up and toss them into salads or slice them as an addition to my Essential Sauerkraut Recipe.
Fresh, thick spears of asparagus are delicious no matter how you prepare them. Roast them, steam them or even peel them into ribbons to make a shaved asparagus salad. The choice is yours!
The ever-versatile pea is back and ready to be sprinkled into rice or quinoa Buddha bowls for a burst of sweetness, or to be used as a side dish to your slow-cooked Easter lamb dishes.
Part of the carrot family, fennel has a number of health benefits. Good for your gut, your heart and your body as a whole, fennel can be sliced into salads (with a bright dressing for some springtime color) or even chewed raw after lunch as a natural breath freshener.
Whether you’re dressing it up as a side or sneaking it into recipes for some added health boosts, spinach is full of vitamins and minerals to get your body ready for an exciting, active spring ahead. Try it in place of or in addition to kale in my superfood-heavy Protein Packed Breakfast Shake.
What’s your favorite spring vegetable? Let me know in the comments below!