Nine Tasty and Fresh Vegetables You Must Try This Spring
Say goodbye to stews, soups, and chili, and hello to fresh spring produce! Spring is right around the corner and that means fresh produce will be available to buy. This spring make it your goal to focus on what is in-season. By growing or purchasing produce that is in-season you are not only helping the community, but also saving money and eating healthier! Give your body a little spring cleaning and make sure to add these nine vegetables to your grocery list, or even better, block off some space in your backyard garden!
Asparagus These delicious green spears are packed with vitamins A, C, E, and K. They also have a ton of fiber and folate in them and are great sources of chronic-disease fighting antioxidant glutathione. Asparagus are a great spring vegetable because they taste great on their own and are super simple to prepare! Check out this simple roasted asparagus dish by Katie Sullivan Morford, author of Mom’s Kitchen Handbook. Leeks If you love onions, you’ll be a big fan of leeks. Leeks are the sweeter, less pungent cousins of the onion and are a great source of vitamins A, K, C, and are also packed with folate. They are a great vegetable for heart health, as they are full of anti-inflammatory antioxidant quercetin. Leeks can be braised, roasted, and grilled. Check out this spring soup full of leeks and potatoes by food blogger, EA Stewart of The Spicy RD. Strawberries Once the strawberries hit the shelf, you know warm weather is right around the corner. The juicy and sweet berries are an excellent source of vitamin C, fiber, potassium, folate, and the antioxidant anthocyanin. Strawberries can be served both savory and sweet and are great on their own! Check out this savory take on strawberries with a Strawberry and Quinoa Salad with Orange Vinaigrette from Min Kwon, MJ and Hungryman food blogger. Rhubarb While rhubarb is a vegetable, it is commonly seen in many sweet desserts. The unusual veggie is full of vitamins C, A, calcium, fiber, and magnesium. The naturally tart flavor pairs well with sweeter berries. This take on rhubarb compote by Abby Langer will have you asking for seconds of this tart vegetable. Fava Beans Fava Beans, an ancient member of the pea family, are full of healthy goodness. The small legumes are packed with thiamine, copper, iron, magnesium, potassium, and phosphorus. While they may take a little longer to prepare, they are worth the time. If you’re looking for a quicker fix, you can buy frozen, pre-shelled fava beans in the frozen section of your grocery store. The beans are great in a salad and an excellent side dish. Check out how the fava beans are used in this pasta creation by The Foodie Dietitian Blog. Watercress A crazy good source of vitamins A and C, watercress adds a different texture and taste to the classic salad. The vegetable, packed with calcium, tastes great in both spring soups and sandwiches. Check out this recipe by Renna Panjwani of Reens Greens where she creates the perfect salad for this spring vegetable. Radishes Radishes come in all shapes and sizes and can be used in a variety of meals. The little vegetables are packed with vitamin C and have a crisp, but peppery flavor. If you’re a fan of the peppery taste, try this Spring Pea Shoot and Radish Salad by Jenny Shea Rawn of My Cape Code Kitchen. Pepper not your thing? Check out this Roasted Radish Ricotta Crostini instead. Artichokes While the look of this vegetable may be a little daunting, don’t let it scare you. Full of vitamins C, folate, and magnesium, artichokes can be prepared in a variety of ways. The vegetable tastes great on pastas and pizzas and can be grilled, roasted, and stuffed. Check out this take on a healthy version of artichoke dip by Regan Miller Jones on Healthy Aperture. Fennel Are you a licorice fan? Then fennel is the vegetable for you! This unfamiliar vegetable is packed with vitamins C, potassium and fiber. It can be cooked and caramelized to gain a great flavor or simply sliced and eaten raw. Unsure of where to go with this vegetable? Start with a simple salad by Rachael Hartley of the food and nutrition blog, Avocado A Day Nutrition.
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