Spring has sprung, friends! Aside from my love of food & cooking, I’m a big fan of nature and the world outside that is much bigger than ourselves. This, of course, was one of the driving factors that moved me from NYC to Colorado. My morning routine now includes a cup of coffee and a good long stare at the mountains from our balcony. During this pandemic, I have been reflecting even more on the magnitude of nature – it’s hard for me to put into words, but I look at the mountains now and I feel humbled, I feel small in a good way. I feel protected by these mountains. They carry on being big and beautiful despite the craziness going on in the world. The seasons carry on and with that, so does the harvesting of seasonal produce. Our real, nature-driven food is still growing for us and during these beautiful Spring months, there are so many delicious vegetables and fruits to love!
Eating with the seasons has so many benefits for our health and for our environment, particularly when you choose foods that are in season locally for you. Different climates lend to different seasonal produce, so while all local produce is likely in season for that region, all seasonal produce is not necessarily local. When we eat both seasonally and locally, we reduce the need for transportation of the produce. Produce that is not in season and not grown locally only gets into your grocery cart through travel by truck or by plane. When you shop locally from a farm or farmer’s market, you’re getting produce that was likely picked that day fresh for you.
Let’s look at some other benefits to eating seasonally:
Get the most nutrient value: Produce picked at its peak during its peak season is going to be FULL of nutrients. This is because the produce is able to carry on with its natural ripening process and fully develop all the nutrients it naturally contains. You can get a more variety of nutrients in your diet by switching up your produce haul & choosing the fruits & veggies that are in season.
Deeper colors and flavors: This is the difference between a beautiful deep red, juicy, sweet strawberry and one that is so pale it’s almost white and truly has almost no flavor. Seasonal produce is going to be at its absolute peak color and flavor, which is related to all that nutrient goodness and the produce being able to ripen the way it’s meant to. If you had a bad experience with a particular fruit or veggie, try it again when it’s in season and you may change your mind.
Less chemicals & pesticides: In order to produce large quantities of produce that is not in season, farmers may resort to using chemicals to help these foods grow and ripen unnaturally. Pesticides are also used more to help preserve these foods as they travel far distances to make it to your store. Foods grown in their natural season don’t need any chemical boost to grow, and as we already know now, these foods have little, if any, traveling to do to get into your hands!
Get more bang for your buck: Let’s look at those strawberries again – a pint of strawberries in December may cost you upwards of $8, especially if you’re buying organic. Wait until these babies come into season (in just a couple weeks!) and you’ll find them for $3, or less on sale. When produce is growing naturally, it will also be naturally abundant, and therefore, not have to be marked up so much.
Natural balance with nature: It is said that when we eat with the natural rhythm of nature, our bodies also function more to their natural rhythm. We are truly eating the way that nature intended. Seasonal eating can help you find balance within your body by providing the types of nutrients, comfort, and energy you need.
These points are also good reason to consider frozen produce during off-seasons, rather than buying fresh. Frozen produce is picked at its peak and immediately frozen, so the nutrients are preserved. If you’ve ever bitten into a mealy tomato in the middle of winter, you know that eating food out of season can be quite disappointing. When your favorite produce is out of season, consider buying it frozen (or, in the case of tomatoes, canned) rather than eating a subpar fruit or veggie that is likely lacking in nutrient value and flavor, likely traveled quite a distance to get to you, and is probably very overpriced.
If you’re in a fruit or veggie rut, reach for something new or unfamiliar that’s in season. Visit a local farm or farmer’s market (many are still operating these days with virtual services, delivery, or pre-order pickup!) and try something new to you.
So, what’s in season for Spring? Here are some favorites:
Asparagus
Peas
Rhubarb
Cherries
Mint
Leeks, scallions, ramps
Spinach, arugula, other salad greens
Beets
Radishes
Here a few recipes to try for Spring:
Zest Herbed Quinoa Pilaf with Spring Veggies. Try roasted asparagus and sliced radishes, like you’ll see in the photos. Peas would toss beautifully into this dish, as well.
Quick Pickled Radishes. Radishes in season are absolutely delicious raw in a salad, but for a serious flavor burst, try pickling them! This recipe is super simple and these radishes are delicious on anything from tacos to burgers to avocado toast!
Frittata with Spring Vegetables. Frittatas are so versatile and you can toss in whatever veggies you have, which makes them great for utilizing what’s in season. Add some fresh herbs for a real game changer.
Simple Roasted Asparagus:
Preheat oven to 425°F. Trim the woody ends of the asparagus. Lay asparagus on a parchment paper-lined baking sheet. Drizzle a couple teaspoons of olive oil over the asparagus, add a pinch of salt and pepper, and toss until well coated. For thinner asparagus, roast for ~10-15 minutes. For thicker asparagus, roast for ~15-20 minutes. **For an extra delicious side dish, sprinkle grated or shaved parmesan cheese over the top before roasting.