Shopping in-season produce not only saves you money but also gives you the freshest options! It’s starting to get warmer outside and with the warmer weather comes all the Spring time produce. We compiled a list of some of March’s best produce along with some tips and recipes!
Artichokes are actually flowers that have not bloomed yet, and they are extremely healthy for you! But how does one tackle this vegetable? First, make sure you buy a good one. You want the leaves of the vegetable to be closed, and when squeezed, they should squeak- both of these indicate a fresh artichoke. Once you have your artichoke, start by cutting off the tops of the leaves, then slice off about an inch from the top. Thoroughly rinse the artichoke. You can steam, grill, stuff, bake, you name it – whatever you want, just make sure to add this tasty and fun vegetable into your life!
Asparagus get a lot of talk – some of it good and some of it bad. For those of us who love asparagus, we know that Spring time means fresh asparagus time! You want to choose firm, bright green stalks. There are different stalk thicknesses you need to choose from – thin/pencil size works best for sautéing and steaming, while the thicker stalks are easier to handle when grilling, roasting and baking. Asparagus can be added to almost anything! Click here for some of our asparagus recipes! Sautéed, roasted, baked, steamed or left raw and added to a salad there are many ways to love asparagus.
Broccoli, the vegetable we all used to pretend were little trees when we were younger. Now we start to appreciate how good for our bodies broccoli is! Choose broccoli with bright green, tightly packed florets. In addition to eating raw alone or in salads, broccoli is also really yummy when cooked! Coat your broccoli with olive oil and your favorite seasonings, sprinkle with some lemon juice and Parmesan cheese and then bake.
Radishes are a very healthy root vegetable. When choosing your radishes from the store start with the leaves, you want them to look fresh and be bright green. You want the radish bulb to be hard and smooth. Before we talk about the bulb of the radish, let’s talk about the radish leaves. The greens are really tasty sautéed in olive oil with garlic and salt and pepper. They can also be added to soups or they can be eaten raw too! The radish bulb can also be eaten raw or cooked too! Butter and salt are a yummy way to enjoy raw radishes. Roasted radishes is also a great way to enjoy them – cut them in half, add onions, and other seasonings and cook until a fork goes in easily.
Mushrooms definitely have a place on many people’s favorite pizzas, they can also be used in many different ways. When picking mushrooms from the store you want large, firm mushrooms. Slice the mushrooms in half and sautée them with some olive oil, garlic and parsley! Make sure you don’t overcrowd the mushrooms, they should be in a single layer. Try this Butternut Noodles with Creamy Bacon Sauce recipe with mushrooms on top!