Spring, is that you? It’s so good to see you! Why don’t you come in and stay a while? We’re probably speaking for many of us when we say that this winter has seemed a little…long. With all the chaos that this season’s rain created, from dams threatening to break, to mudslides that caused painful highway backups, we’re ready to welcome some sunnier (and hopefully drier) days. So in welcoming spring with open arms, we’re featuring our favorite produce picks to eat this season. And we’re putting in a pleading request that we’ll skip April showers and jump straight to May flowers.
Below you’ll find the fruits and veggies that are in their prime during the spring months.
Morel Mushrooms: Typically found in moist areas, this highly popular (and often pricy) mushroom variety shouldn’t have any trouble growing in abundance after the wet winter we’ve had! Morels are also known for their robust flavor—they’re best enjoyed cooked in just a bit of butter or olive oil.
Vidalia (Sweet) Onions: We love Vidalias for their sweet flavor—and the fact that they won’t make your eyes water while slicing and dicing. Sauté these in oil or butter and serve in an omelette or a mixed veggie stir-fry. Like many other onions, Vidalias are high in Vitamin C and chromium, which regulates blood sugar.
Watercress: Tired of the same old spinach or mixed greens in your salad? Throw in this spring special to liven things up! Watercress is a mineral-rich delicate green that has strong nutritional benefits, like thyroid support and Vitamin C to boost your immune system.
Artichoke: Artichokes may not be the easiest to cook, but they’re worth the wait it takes to steam or cook them. You can also be a bit lazy and just get the canned or store-bought version, but they won’t taste nearly as good! Artichoke leaves are packed with fiber, and their hearts are antioxidant goldmines. Try them in a dip, or just enjoy one leaf at a time, with a side of olive oil and sea salt.
Rhubarb: Enjoy it in a pie, a sauce, or any homemade baked good! Rhubarb lends color to any dish, as well as a naturally sweet flavor. Plus, rhubarb carries a host of health benefits, from high antioxidants that fight inflammation to serving as a powerful digestive aid.
Strawberries: Though you may think of strawberry picking as a summer activity, warm spring temps mean you can take to the fields earlier than you think! Strawberries are loaded with antioxidants, but more importantly, they’re a perfect warm-weather staple for everything from smoothies, to salads, to pies. We only wish strawberries fields really were forever.
Apricots: A spring favorite, we only wish these little fruits were around for more of the year! Alas, we’ll make due with the short season we’re given and put apricots on everything from now until summer. We love them in fruit, on top of cereal, or even as a jam. They’re also a great supply of Vitamin A and plenty of minerals, so you can justify eating these by the bag-full this spring!
Blueberries: Perfectly ripe and just a bit tart, you can’t beat the taste of biting into a not-yet-mushy blueberry. These berries are at their best a bit earlier than the rest of the berry family (raspberries, blackberries, etc). They’re perfect to add sweetness to salad, make a fresh cobbler, or splurge on some weekend pancakes! And they’ll help you reach your nutrition count for fiber, Vitamin A, and manganese.
Want more nutrition tips? Follow @bayclubs on Instagram, where we’re celebrating Nutrition Month all throughout March!