There may still be some patches on snow hunkering down here in New York, but the calendar has moved on. Spring has SPRUNG! Along with all of the extra cleaning, organizing, outside walks, and Summer vacation planning that people seem to always squeeze into the first week of Spring, we're usually ready to change up our food. WIth lots of green and sprouts starting to come up this time of the year, Spring makes for the perfect time to introduce new greens into your diet. When we are more conscious of eating in-season, we derive health-benefits from fresher and less pesticide-ridden foods, can enjoy locally grown plants, and save money (!) in the process (Remember that whole supply and demand thing from High School Economics class?).
The following is a list of vegetables that are in-season for this time of year here in the U.S. Some of these grow year-round or are harvested during multiple seasons, so if you thought of any as Winter or Summer crops, you may not be wrong. However, these are all great choices for *at least* March, April, and May.
Pick up your favorites and maybe challenge yourself to try a new veggie every week or 2. Let the Spring meal planning and cooking begin!
Artichokes
Arugula
Asparagus
Beets
Bok Choy
Broccoli Rabe
Brussels Sprouts
Cabbage
Carrots
Celery
Chard
Chicory
Collard Greens
Cress
Dandelion Greens
Endive
Fava Beans
Fava Greens
Fennel
Garlic
Kale
Kohlrabi
Leeks
Lettuce
Mushrooms
Mustard Greens
Nettles
Onions
Parsnips
Pea Shoots
Peas
Purslane
Radishes
Rutabagas
Scallions
Spinach
Sprouts
Turnips
In good health,
Tara