Spring Foods in Season Now!

Tuesday, March 20, 2012

Spring has sprung and so have seasonal fruits, vegetables and herbs!  Eating seasonally (and locally) is an easy & tasty way to be green! 

NaturalHome Magazine just posted a wonderful list of what will be hitting your local farmers market or natural grocery stores now (or soon).  Eat seasonally with:

Herbs: chervil, chives, dill, horseradish root, mint, parsley, tarragon

Salad greens: arugula (rocket), baby lettuces, endive, mâche (corn salad), mizuna, pac choi, sorrel, spinach, watercress

Cooking greens: beet greens, chard, collards, kale, radish greens, spinach, turnip greens

Root veggies: beets, parsnips, radishes, salad turnips

Fruits: apricots, blackberries, blueberries, boysenberries, cherries, nectarines, peaches, plums, raspberries, rhubarb (not technically a fruit), strawberries

Ephemeral garden treats: garlic scapes, pea shoots

Wild edibles: cactus pears, cattails, claytonia (miner’s lettuce), dandelion greens, fiddlehead ferns, lamb’s quarters, morel mushrooms, nettles, pokeweed, purslane, ramps (wild leeks)

Garden veggies: asparagus, garden peas, potatoes, scallions, spring onions, sugar snap peas

Meat: Most pasture-raised meat and wild game is best in the fall and winter, but spring is a great time to stock up on frozen and aged meats. In some areas, there is also a spring turkey season.

Fish: Spring is the season for most freshwater fish including bass, carp, catfish, crappie, pike, salmon, sunfish, trout and walleye. Saltwater seasons vary.

Dairy: Fresh milk and cheeses made with milk from animals that graze on green pasture are highly nutritious in late spring.

Eggs: Fresh farm eggs are rich with omega-3 fatty acids and other grass-derived nutrients in spring.

Nuts and seeds: Because most kinds of nuts are not harvested in the spring, you will want to choose roasted nuts for the best flavor. (Note: Nuts freeze well, so stock up like a squirrel in fall when they are in season.)

What we’re reading now:
Written by The Paleo Parents and Illustrated by Amanda Gates

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