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Seasonal Eating -Spring (March-June)

April 15, 2020

 

Modern research has finally caught up with what the human body has always known. Our body has the greatest chance to thrive when we eat seasonally. 

 

Since the dawn of  importing and exporting food, we've been able to enjoy items from around the globe. Now, you can walk into most large grocery stores and buy produce from other states as well as from a variety of countries.

 

However, these items must be picked before their time and travel hundreds and thousands of miles, so they're more expensive. If they come from another country, they make not say "Organic" but not meet strict U.S. standards.

 

Four reasons to buy locally and seasonally grown produce.

  1. It's picked ripe. 

  2. It doesn't have to be stored in warehouses for a period of time.

  3. There's more varieties available.

  4. It's cheaper when it's in season.

Are you curious what fruits and vegetables are in season this time of year? Take your pick. Now's the perfect time to try different ones and experiment with new ways to prepare them. 

 

Common Spring Vegetables  (Spring-June)

  • Asparagus

  • Beets

  • Bell peppers

  • Broccoli

  • Brussels Sprouts

  • Cabbage

  • Carrots

  • Cauliflower

  • Celery

  • Collard greens 

  • Dandelion

  • Endive

  • Fennel

  • Garlic

  • Ginger

  • Green beans

  • Kale

  • Lettuce

  • Mushrooms

  • Mustard greens

  • Onions

  • Parsley

  • Peas

  • Radishes

  • Spinach

  • Swiss chard

  • Turnips

Spring Fruit

  • Apples

  • Blueberries

  • Grapefruit

  • Lemons, Limes

  • Pears

  • Raspberries

  • Strawberries

 

I'd love to hear if you discover any new favorites!!!

 

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