Tips for Eating Seasonally This Spring

All over spring has sprung! As the weather warms and farmers markets re-open, it’s time to begin thinking  how the seasons affect healthy eating habits.

During winter, we gravitate toward heavier, richer, and starchier foods. But as spring begins, it is easier to lighten our meals. Fresh greens, berries, and tender vegetables are in abundance. As color returns to your yard, bring those yellows, greens, blues, and reds inside to your plate as well.

Simple salads, pastas, and raw vegetable or fruit trays lend themselves to easy preparation, leaving more time in each day to enjoy your own spring planting, workouts, or activities.

Look for the following fresh produce at your local grocer or farmers market:

• asparagus
• broccoli
• carrots
• cabbage
• celery
• cooking greens (collard, turnip, swiss chard)
• lettuces
• mushrooms
• onions
• peas
• radishes
• spinach
• strawberries

Visit the USDA Snap-Ed for a comprehensive list of produce by each season.

Tips for Spring Salads

• Wash and chop lettuces and greens. Keep in the fridge for quick prep.
• Invest in a salad spinner to help keep greens fresher longer.
• Radishes, early peas, or fresh herbs are easy seasonal toppings.
• Make your own salad dressings.
• Whip extra greens or herbs into pesto which freezes well and dresses up any dish.
• Serve raw vegetables with homemade hummus.

Quick Spring Dinners

• Steam asparagus or peas and serve alongside seared salmon.
• Load your favorite stir fry with fresh vegetables.
• Quiche and other egg-based dishes are simple and hearty enough for breakfast, lunch, or dinner.

Simple Spring Desserts

• Whip berries with ice and yogurt for a creamy treat.
• Add fresh or frozen berries and greens into your favorite smoothie recipe.
• Serve fresh cut berries over angel food cake.

What’s on your menu? Happy spring!