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Take A Look At What’s In Season: Spring Produce Edition

An assortment of colorful produce, fruits and vegatables

Looking for produce but not sure what’s in season? Well, in our new series, What’s in Season, we’ll walk you through what produce (vegetables and fruits) are in season. We’ll share tidbits and two or three recipes to try.

We’ll walk you through some of our favorite produce for the Spring Season in our first edition. The Spring season starts in March and ends in May. Here are some of our favorites.

What’s in Season: A March to May Pro-mance

Spring is all about freshness and new beginnings, so why not add these nine fresh produce to your grocery list.

Carrots:  My Dad used to say, “carrots are great for the eyes and skin” I don’t know about eyes, but it’s done wonders for my skin.  I’m kidding; carrots are great for eye health; they contain vitamin A and beta carotene, two nutrients that promote healthy eyes and skin. Eating carrots with your meals provides extra protection for cells, strengthens your bones, and prevents conditions like cancer and heart disease. 

 Recommended Recipe: Lentil Stew is a great lunch option for the spring. Check out Chef Tina’s Lentil Stew recipe, with an appearance from carrots, aka the healthy eye promoter.

Raddish:  Radishes are a great source of vitamin C, especially when eaten raw. Our favorite part of cooking radish is that it can be steamed, fried, or roasted, and it won’t lose its nutrient value. It’s rich in antioxidants like calcium and potassium, helping reduce blood pressure, promoting regular blood flow, and reducing the risk of heart disease. Plus, it’s a great detoxifier, great for the liver and gut health. 

Spring Onions: With vitamins A, B6, C, and calcium, spring onions are a great source of dietary fiber.  They aid in digestive health, reduce constipation and boost your immune system, which means they’re great for fighting the flu. The added vitamin C acts as an antioxidant to protect body tissues from damages from various activities (the weather) and inflammation. 

Cherries:  Did you know sweet or tart fruits, specifically red ones, are filled with a load of nutrients? Cherries are low in calories, carry vitamins A, C, and K, and contain magnesium, potassium, and calcium. Like Carrots, they have antioxidant beta carotene plus choline. Cherries are a protective layer for cells in the body, meaning they’re good for your skin and eyes and help to strengthen muscles-easing

muscle damage after exercise. Whether you make a cherry smoothie or eat a cherry parfait, know that cherries are protecting you. 

Rhubarbs:  Like cherries, rhubarbs are sweet and tart. They’re great stalks to chew on in the spring but be careful eating them in the winter or when the temperature falls into the  mid-20s.  Rhubarbs, as an antioxidant, has anti-bacterial, anti-inflammatory, and anti-cancer cells. The best time to eat Rhubarb is in April and with apples (that’s my opinion).

 Strawberries: Spring is all about freshness, and what better to start the season than with sweet strawberries? Not only are strawberries low in calories and high in Vitamin C, fiber and potassium, but they lower blood pressure.

Fun fact:  Did you know one serving of strawberries provides more vitamin C than oranges?

Turnips:   Loaded with fiber, omega-3, vitamins K, A, C, E, B1, B3, B5, B6, B2, and folate, turnips are a great snack or dinner option springtimes. Turnips have glucosinolates, which helps to prevent cancer. They are Kidney-friendly and an excellent replacement for vegetables filled with potassium. Plus, they help to build up the enzymes in your liver. Whether you roast, boil, juice, or steam, turnips are an excellent produce option for Spring. 

Recommended Recipe: Check out this Parmesan Crusted Crushed Turnips. I made this last week, and it was delicious.

10/10 would recommend it to strangers on the internet.

Oranges:  Oranges are known for their vitamin C. They help blood flow, heal cartilage, muscles and build collagen in your bones.  Oranges are a great source of fiber and potassium, promote digestive health, and support heart health. 

Pineapples: Has a healthy amount of vitamins C and A, calcium, and iron. It also contains manganese, vitamin B6, folate, and magnesium. It’s great for digestive health.

Recommended Recipe: Try Chef Julia’s famous Green Pineapple Ginger Smoothie with Aloe. Ginger is good for inflammation and stress, and we already know what pineapples do. Enjoy!

Stay tuned for our next edition of  What’s in Season. Until then, let us know what produce you’re adding to your springtime list.