7 Spring Fruits And Vegetables To Get Excited About

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Get rid of that winter produce—it’s time for strawberries, asparagus, and more.

Andrea Bemis via dishingupthedirt; Graphic by Jocelyn Runice

Been feeling bogged down by root vegetables and winter squash? Well forget about them! If you’ve stepped outside lately, you know that spring is headed to town early this year. Aside from bouquets of flowers and extra hours of sunlight, the season’s arrival also means exciting new fresh fruits and vegetables are almost here. Now’s the time for bright, colorful, flavor-packed produce—strawberries, asparagus, rhubarb, and much more are just waiting to freshen up your meals. Get to know them below.

1. Strawberries

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Getty / feryersan

These lip-stainers are in season from April to June. Sweet and tart, they taste great in everything from shortcake to salad, or just on their own. They’re also highly nutritious—one small cup will get you enough vitamin C for the whole day. 

Try them out in this recipe: 

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Jeanine Donofrio via loveandlemons.com 

Strawberries and mint brighten up this zesty favorite. Get the recipe here

2. Asparagus

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Getty / Westend61

These green stalks are full of fiber and folate, and are extremely versatile (steam ‘em, roast ‘em, grill ‘em…). This veggie’s season lasts from February to June and peaks in April

Try it out in this recipe:

30-minute-Creamy-Vegan-Lemon-Asparagus-Pasta-9-ingredients-delicious-white-sauce-thats-butter-and-dairy-free-vegan-and-SO-delicious

Dana and John Shultz via minimalistbaker.com

Lemon and cream enhance the asparagus’s potent umami flavor. Get the recipe here.

3. Radishes

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Getty / Schon & Probst

Radishes are the raddest (sorry, had to). You can purchase these dirt dwellers any time of the year, but April is when they reach their most delicate texture and flavor. They’re a great low-calorie snack and are also surprisingly high in vitamin C. So if you’re not a fan of citrus, give these a go.

Try them out in this recipe:

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Andrea Bemis via dishingupthedirt.com

Watermelon radishes are a beautiful and peppery addition to any toast. Get the recipe here.

4. Rhubarb

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Getty / Westend61

Let’s get one thing straight right off the bat: Rhubarb is NOT a fruit. Though its tart flavor works well in an assortment of sugary baked goods, it’s a root vegetable more closely related to kale than to strawberries. It’s in season from April to June and it’s high in fiber and magnesium, which is known for regulating blood sugar levels

Try it out in this recipe:

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Alanna Taylor-Tobin via bojongourmet.com

This tart is a lovely, simple way to get hooked on rhubarb. Get the recipe here.

5. Spinach

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Getty / Kazuo Ogawa / Aflo

Spinach may turn up in your salads all year long, but it’s technically in season come April. The superfood is high in vitamin K, and is also an excellent source of fiber, calcium, and so much more. Plus, it’s super versatile and affordable. 

 

Try it out in this recipe:

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Tiffany Azure via cremedelacrumb.com 

Spinach and fruit doused in a creamy, berry dressing? Yes please! Get the recipe here.

6. Artichokes

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Getty / Richard L’anson

Before you start cooking with artichokes, it’s of the utmost importance that you learn how to clean them first. They are named artichokes for a reason, after all. Once you get past all the thorny leaves and furry hearts, they make an excellent addition to anything from mac and cheese to the perfect party dip. Plus they’re full of folic acid, fiber, and potassium. We’re currently in the midst of their season, which lasts from March to May. So move on down to the farmer’s market, and stock up now. 

Try them out in this recipe:

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Gina Matsoukas via runningtothekitchen.com

These go down like a batch of fries, but are much healthier (and tastier!). Get the recipe here.

7. Peas

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Getty / Maximilian Stock Ltd.

Though frozen peas are a perfectly acceptable alternative when you need a pop of green in a dish, they just can’t compare to fresh peas. Creamy and delicate, they’re where the springtime magic really happens. One cup has less than 100 calories and they’re astoundingly filled with fiber. Get your fill on them in April

Try them out in this recipe:

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Erin Clarke via wellplated.com

In this dish, dill and lemon highlight the freshness of the peas. Get the recipe here.



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