Eating with the Seasons: Spring
We have come full circle on our Eating with the Seasons series. Spring is in full effect, so today we are sharing Eating with the Seasons: Spring. In case you missed the previous three seasons, here they are: Eating with the Seasons: Summer, Eating with the Seasons: Fall and Eating with the Seasons: Winter.
Spring is the time of year when people begin gravitating towards lighter and fresher foods. Fresh fruits and vegetables are in abundance, and people can’t wait to create amazing meals and snacks with them. In fact, one of our most popular posts to date is How to Build the Perfect Superfood Salad, which includes fruits and vegetables galore!
In many places throughout the country, the farmer’s market returns and we dive into more local shopping, more support for the local farmer. How could this season be anything less than inspiring?
If you’re ready for eating with the seasons, spring, then we are ready to share everything it has to offer with you!
Eating with the Seasons: Spring (March – May)
- Belgian Endive
- Butter Lettuce
- Chayote Squash
- Collard Greens
- Fava Beans
- Green Beans
- Mustard Greens
- Snow Peas
- Swiss Chard
- Vidalia Onions
Need some recipe ideas using fresh spring fruits and vegetables? Try these: Blueberry Lemon Chia Seed Parfait, Thick ‘n Creamy Manna Blueberry Smoothie, Indian-Spiced Rainbow Chard with Garbanzo Beans, Arugula Summer Salad with Grapefruit, Hempseeds and Candied Pecans and Pina Colada Hemp Smoothie.