Spring Produce is Healthy and Delicious
Put Some Spring into your Diet
Spring is a time of growth, renewal, and making space for new experiences. Spring signifies a freshness which is undeniable. It makes sense to apply spring’s fresh start to our diet.
Seek Foods which are in Season
Our ancestors ate what was in season because they had to. These days, eating “in season” is much less clear due to international farmers which are able to ship their produce to other countries and regions. Consider how fresh, crisp and alive a freshly picked carrot is when newly pulled from the ground. Doesn’t it make more sense to seek out energy rich produce than to purchase food which is suffering from jet lag?
Shop Local Farmer's Markets
To find a local farmer’s market, visit LocalHarvest.org. To entice you into visiting a farmer’s market in the near future, here is a guide to the best produce spring has to offer. Consider experimenting with something you wouldn’t normally buy, you may find some new favorites.
Spring Produce
Asparagus: Rich in vitamins A, C, calcium, iron and folate. Buy bright green stalks that have closed tips. Lightly steam or bake and remove from heat.
Onions: Onions have a variety of medicinal effects, and they make everything taste better. The watchdog safety group EWG.org rates them consistently safe from pesticides. They provide vitamins A, C, calcium and iron.
Avocados: Often shunned by dieters due to their fat content, avocados have monounsaturated fats which may help to lower cholesterol and are a good source of folate and potassium.
Basil: Adding fresh basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat due to it’s antibacterial properties. Also a good source of magnesium, vitamin A, iron, calcium, potassium and vitamin.
Spring Greens: Leafy greens do a body good, and there is a wide variety to choose from come spring. Many contain high levels of vitamin C, calcium, potassium, vitamin A and betacarotene and last but not least, fiber. Choose greens with firm, uniform-colored leaves, without any wilted or discolored spots. Often perishable, it’s best to use them quickly after purchasing.
Morel Mushrooms: Far Eastern cultures have used mushrooms for their natural healing properties for centuries, while Western cultures have not even hardly noticed. They activate the self-healing processes within our bodies. They have been used as cure-alls for improving eye sight, hearing, circulation, cancer, impotency, senility, tumors, influenza, etc. Epicurious.com has a recipe for “Michigan Morels”.
Ramps: Ramps are in the same family as garlic. Like garlic and other members of the allium family, ramps are too intense for most people to eat raw, but once cooked, they add much flavor to food, and “ramps” up the flavor of the fellow ingredients in a recipe.
Fresh is Best
As the warming foods of winter make way for lighter and crisper fare, consider regenerating and reviving your diet with locally grown produce. Supporting your local farmer's supports your local economy and also supports your health with fresh and healthy foods which taste delicious.
Refererences: Whole Foods
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