Your Ultimate Guide to Spring Produce
Apr 7th, 2017
Say goodbye to freezing temperatures and gray skies, because spring has officially sprung! It’s time to look forward to green grass, pretty blooms and sunshine. This season brings so many wonderful things, including some delicious seasonal produce. The list below gives you the inside scoop on what’s in season this spring, plus some ways to prepare and store your seasonal finds!
How to Store: Keep your asparagus looking fresh by wrapping the cut ends in a damp paper towel and storing in a plastic bag in the refrigerator.
Fresh ways to Cook: Drizzle with olive oil and fresh lemon juice, cut up into smaller pieces and add to an omelet, or recreate this Warm Asparagus Salad with Soft Boiled Egg.
How to Store: Sprinkle artichokes with a few drops of water and store in a perforated plastic bag in the coldest part of the fridge for up to one week. If cooking them the day you bought them, leave them at a cool temperature.
Fresh Ways to Cook: Toss thinly-sliced artichoke hearts with olive oil, lemon juice, shaved Parmesan, salt and pepper, place blanched artichokes with fresh herbs, garlic, lemon zest and chile flakes into a jar and cover with olive oil to place in the fridge, or try this recipe for Spinach Dip Stuffed Artichokes.
How to Store: Keep unwashed greens in a plastic bag in the vegetable drawer in your refrigerator. Don’t place them near apples or pears; they give off ethylene gas, which turns lettuce brown.
Fresh Ways to Cook: Keep it simple by dressing with olive oil, salt and pepper or try in this recipe for Pho Lettuce Wraps.
How to Store: Keep cherries unwashed in a bowl or in an open plastic bag in the fridge.
Fresh Ways to Cook: Add cherries to oatmeal, simmer them with balsamic vinegar and add to a bowl of sliced peaches, or blend them up into this Cherry Vanilla Recovery Smoothie.
How to Store: Refrigerate green beans and store them in a tightly sealed container.
Fresh Ways to Cook: Sauté green beans with sesame oil, soy sauce and red pepper flakes, blanch them and add them to a salad or roast them with parmesan and lemon in this recipe for One-Pan Pesto Cod with Parmesan Green Beans.
How to Store: Keep all pea varieties unwashed and loosely wrapped in plastic in the vegetable drawer. Leave garden peas in their pods until you’re ready to use them.
Fresh Ways to Cook: Blanch peas in boiling water for 1-2 minutes and mash with olive oil, salt and lemon and spread on toast, add them to a stir-fry or try them in this Ginger Sesame Slaw.
How to Store: Remove the radish leaves and refrigerate in a loosely closed plastic bag.
Fresh Ways to Cook: Serve radishes with soft unsalted butter and sea salt, roast with olive oil and salt or add them to this Big Beef & Bleu Cheese Salad.
How to Store: Keep scallion bunches unwashed and wrapped in a plastic bag in the vegetable drawer.
Fresh Ways to Cook: Grill scallions with olive oil and salt, roast with a miso dressing or use them in this Curried Egg Salad.
How to Store: Refrigerate spinach unwashed and loosely wrapped in a plastic bag.
Fresh Ways to Cook: Toss spinach with walnuts, oil and vinegar, sauté with garlic and add to scrambled eggs, or try in this Chicken and Wilted Spinach Salad.
How to Store: Wrap the container of remaining unwashed strawberries loosely in a plastic bag or paper towel and store in the fridge.
Fresh Ways to Cook: Toss strawberries with fresh Greek yogurt, combine with fresh mint for a quick fruit salad or use in a healthy batch of Strawberry Shortcake Overnight Oats.
Enjoy the bounty of spring and eat seasonally! For more spring inspiration, check out our Pinterest page!