In Season: Spring
Spring
When you’re cooking with produce, buying what’s in season can make all the difference. Fruits and vegetables have the fullest flavor when they’re at their peak. Check out what’s in season for spring, and get some mouth-watering recipes to try.
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Peas
Green peas have a sweet, delicate flavor at their peak that they lose as they age. When picking fresh peas in the grocery store, look for pods that are full, but not bursting. Peas are a good source of protein, fiber and Vitamin A.
Recipes
- Risotto With Fennel and Peas
- Whole-Wheat Couscous With Parmesan and Peas
- Miso-Glazed Peas and Carrots
- Turkey Cutlets With Peas and Spring Onions
Strawberries
At their peak, strawberries have a lush, sweet, and juicy flavor. The fruits should be plump and a rich red color when you buy them, with just a little bit of shine. One serving of strawberries has more than 100% of your daily Vitamin C needs, and is also high in fiber and a good source of potassium.
- Balsamic Vinegar Spiked Strawberries
- Strawberries Dipped in Chocolate
- Buttermilk Cake With Strawberries
- Almond Cream With Strawberries
Rhubarb
Rhubarb in season has a tart, refreshing taste. Baking or cooking it with sugar brings out its hidden sweetness, making it a perfect filling for pies and compotes. At the grocery store, look for crisp stalks with a red or pink color. Rhubarb is a great source of both magnesium and fiber.
Asparagus
Asparagus ages quickly after it’s cut, so eat it up quickly. When shopping, look for spears that are bright green and firm for the most flavor. Asparagus is a great source of protein, so consider adding it to meals when cooking for the vegetarians in your life.
- Roasted Asparagus
- Chile-Spiced Asparagus
- Asparagus With Anchovies and Garlic
- Asparagus Topped With Creamy Tarragon Sauce
Watermelon
Sweeter than most melons, watermelon is a favorite with kids. Luckily for parents, it’s also loaded with Potassium and Vitamins A and C. When choosing it at the store, look for a pale underside, which indicates that it ripened in the field, instead of at the store.
Zucchini
The taste of zucchini is subtle and refreshing, making it a great addition to spring salads and pastas (and spring pasta salads, too!). Look for zucchini that’s both firm and shiny when buying. Zucchini is loaded with good stuff, too: Protein, Vitamin A, Thiamin, Niacin, Phosphorus and Copper, to name just a few.
Avocado
The rich, buttery flavor of avocado lends itself well to spring meals -- think guacamole, chilled soups and salads to name just a few. When buying, give it a squeeze -- if it has some give but is still firm, it’s ready to be eaten. Per serving, avocado packs a fiber wallop – 40% of your dietary needs.
Corn
It’s hard to think of a backyard barbeque without imagining the sweet taste of corn on the cob. When buying, you want to look for unwilted leaves and and plump, firm kernels. Like avocado, corn is a great source of fiber, with almost 50 percent of your daily requirement.
Apricot
At their peak, apricots have a tangy, sweet flavor, a uniform color and a soft, fuzzy exterior. They also pack a big Vitamin A punch -- 60% of your daily requirement, to be exact.
Cherries
The sweet and tart flavor of cherries lends itself well to desserts -- just a little bit of sugar brings out its rich flavor. When buying, look for a lot of shine, firmness and a deep red color. Cherries are a good source of fiber and Vitamin C.
- Chocolate Bark with Pistachios and Dried Cherries
- Pistachios and Cherries
- Chocolate Cherry Sauce
- Quick Cherry Sauce
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