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