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
