Add Some “Spring” to Your Nutrition

cereals-480691_640By Laura Petrolino

Because most foods are available year round now a days (I sound like I’m 80 when I say that, “now a days vs. when I was young and we walked eight miles to school, in the snow with nothing but bread sacks over our sneakers”), we tend to forget that all fruits and vegetables (and for that matter, meats and dairy are seasonal.

You might be able to get asparagus year round, but not locally and they often will be more expensive, less tasty, and not as packed full of vitamins and nutrients.

Long story short, trying to eat seasonal to some extent is a smart choice for your health and your tastebuds.

I’m a massive creature of habit, and can be perfectly happy eating the same thing every day. And for the most part, I do. But I try to use seasonal variation to add some new things to my line up with each change of season.

Spring Into Green

Spring is a great time to enjoy the seasonal gifts the warmer weather and extra sunlight give us. Things get greener and start to bloom—including our favorite edibles.

Here is a list of the fruits and veggies that are in-season during spring:

  • Apricots
  • Artichokes
  • Asparagus
  • Avocados
  • Carrots
  • Chives
  • Fava Beans
  • Fennel
  • Leeks
  • Mangoes
  • Morels
  • Peas
  • Pineapples
  • Potatoes
  • Rhubarb
  • Spinach
  • Watercress

Spring Challenge

Challenge yourself to try one new spring food every week. This will be easy for some (carrots? come on….that’s easy), some might be regular staples of your diet, others might be totally new.

Have fun with it and rest assured for most of these foods you don’t need to be a gourmet cook. The joy of seasonal foods is the freshness accentuates the taste, so most are perfect simply by themselves, or steamed with a bit of sea salt and fat of your choice (butter, coconut oil, olive oil)

 

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