Time to get out your farmers market basket, because spring is coming!!! Winter was fun and all, but there is an of overall joy that comes with spring. The weather gets warmer (in some parts of the world), the days get longer, and some of our favorite fruits and vegetables are in prime picking season! It is hard to not have an uplifted spirit when the earth around you gets a little greener and more colorful from the blooming flowers.

Yes, I  understand that not all places in the world have a “Spring” and you may be laughing at this post staring outside at your snow-covered driveway…. But humor me and let’s look into our top 5 favorite produce sprouting this spring!

Artichokes

Season: Grown in California March-June (artichoke hearts are great and can be found year-round jarred or frozen)
Nutrients: Artichokes have a variety of health benefits, but are mostly known for having high antioxidants
How to eat: Trimmed and seamed is the most common way to cook an artichoke. Leftover artichoke hearts go great mixed with sundried tomatoes, olives, basil, and quinoa!
Fun fact: An artichoke is an unbloomed flower that is a member of the sunflower family! Fitting for spring 😉

Asparagus

Season: Late February to early June, with April being the peak time to grab a bundle
Nutrients: Asparagus are known for being high in folic acid and potassium
How to eat: I like to trim a little bit of the bottom of the stock, toss them in olive oil + salt and pepper and roast or grill them until I can easily pierce my fork through, but still have a little crunch. A great side dish with salmon and wild rice.
Fun Fact:  Wonder why asparagus tend to be on the expensive end? Well, it can take three years for the seeds to the harvest their first stalks!

Sugar Snap Peas

Season: May-Fall
Nutrients: Mostly known for the high amount of Vitamin C
How to eat: I love the crunch of the sugar snap peas in an Asian chopped salad with carrots, green onion, edamame, and tangerines
Fun Fact: Peas are technically legumes and a great source of a protein alternative to meat

Strawberries

Season: The strawberry is brightest, sweetest, and juiciest April-June
Nutrients: High in antioxidants and a great source of Vitamin C
How to eat: Gosh, so many ways! Smoothies, salads, or my favorite- just on their own, fresh out of the pack.
Fun Fact: Strawberries are the only fruit to have their seeds on the outside
***Strawberries are on the dirty dozen list so try to buy organic! 🙂

Radishes

Season: Late winter-Spring
Nutrients: High in fiber, potassium, vitamin A, E, and C
How to eat: I love to slice radishes very thinly and use them as a garnish on top of fish tacos!
Fun Fact: You will be seeing a lot of radishes this spring because they only take 25 days to sprout and can be up to 3 feet tall!

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