Seasonally Spring Foods
Julie Green and Keen
3/22/2015
18
It is about that time of the year again, when I go to the farmers market and start seeing new spring fruits and vegetables. I am lucky enough to live in a part of the US where we have fresh produce year-round.
California produces about 80% of all fruits and vegetables in the US; so I like to think that we are setting the seasonal standard for the rest of the country. :)
Spring brings new and exciting flavors to spice up the cooking. I love the lightness and freshness that spring produce provides to otherwise “heavy” dishes. I have made of list of fruits and veggies you should begin looking for at farmers markets to “spring into spring” cooking.
• Artichokes are seasonally harvested in the spring and again in the early fall.
• Arugula can be found year-round but I believe the taste is richer in the spring and fall.
• Asparagus is absolutely wonderful in the spring. The light flavor it brings to dishes is perfect for the season.
• Fava Beans are sweet and “spring-y” for the season. They come in soft green pods and are delicious in salads.
• Green Garlic and Garlic Scapes are harvested and taste best in the spring. They add a delicate garlicky flavor to spring and early summer dishes.
• One of my favorite fruits, Grapefruit is juicy and I believe it is the best in the spring.
• Green Onions and Scallions are perfect now. I love combining green onions and garlic into salads in the spring. It provides the perfect flavor for a light tasting dish.
• Lettuce is sold year round, but spring brings the best flavor and hearty heads.
• Mushrooms, especially Morel, are at their peak in the spring. You know I love mushrooms if you read my post about mushroom month. http://juliegreenandkeen.blogspot.com/2014/09/national-mushroom-month.html
• New potatoes are freshly harvested young, small potatoes that are excellent in the spring. They are easy to peel and are very crisp inside.
• Peas and Pea Pods are harvested in the spring and early summer. I love pea soup, I can’t wait to get my hands on some fresh peas.
• Radishes are also seasonal. They are the best spring through fall.
• Rhubarb has so many recipe possibilities and it is at its prime in the spring. I love making rhubarb deserts and adding it to just about everything.
• Who doesn’t love snap peas? They are the perfect snacks and are seasonally the best now.
• STRAWBERRIES ARE BACK!! Strawberries taste delicious in anything and they are in season. I add them to smoothies, salads, and just eat them plain.
I have been anxious to begin spicing up my cooking with new spring flavors. I think that cooking seasonally with fresh produce from farmers market is a great way to keep cooking exciting and fresh. I can’t wait to go crazy at the farmers market and come up with some new recipes! Have fun eating seasonally.
Go Green and Staying Keen,
Julie
California produces about 80% of all fruits and vegetables in the US; so I like to think that we are setting the seasonal standard for the rest of the country. :)
Spring brings new and exciting flavors to spice up the cooking. I love the lightness and freshness that spring produce provides to otherwise “heavy” dishes. I have made of list of fruits and veggies you should begin looking for at farmers markets to “spring into spring” cooking.
• Artichokes are seasonally harvested in the spring and again in the early fall.
• Arugula can be found year-round but I believe the taste is richer in the spring and fall.
• Asparagus is absolutely wonderful in the spring. The light flavor it brings to dishes is perfect for the season.
• Fava Beans are sweet and “spring-y” for the season. They come in soft green pods and are delicious in salads.
• Green Garlic and Garlic Scapes are harvested and taste best in the spring. They add a delicate garlicky flavor to spring and early summer dishes.
• One of my favorite fruits, Grapefruit is juicy and I believe it is the best in the spring.
• Green Onions and Scallions are perfect now. I love combining green onions and garlic into salads in the spring. It provides the perfect flavor for a light tasting dish.
• Lettuce is sold year round, but spring brings the best flavor and hearty heads.
• Mushrooms, especially Morel, are at their peak in the spring. You know I love mushrooms if you read my post about mushroom month. http://juliegreenandkeen.blogspot.com/2014/09/national-mushroom-month.html
• New potatoes are freshly harvested young, small potatoes that are excellent in the spring. They are easy to peel and are very crisp inside.
• Peas and Pea Pods are harvested in the spring and early summer. I love pea soup, I can’t wait to get my hands on some fresh peas.
• Radishes are also seasonal. They are the best spring through fall.
• Rhubarb has so many recipe possibilities and it is at its prime in the spring. I love making rhubarb deserts and adding it to just about everything.
• Who doesn’t love snap peas? They are the perfect snacks and are seasonally the best now.
• STRAWBERRIES ARE BACK!! Strawberries taste delicious in anything and they are in season. I add them to smoothies, salads, and just eat them plain.
I have been anxious to begin spicing up my cooking with new spring flavors. I think that cooking seasonally with fresh produce from farmers market is a great way to keep cooking exciting and fresh. I can’t wait to go crazy at the farmers market and come up with some new recipes! Have fun eating seasonally.
Go Green and Staying Keen,
Julie