All Things Green: Spring Produce Guide


Aside from warmer weather, longer days, and blooming flowers, spring brings a plentiful harvest of delicious veggies. The season’s most notable produce includes ramps, leeks, and artichokes, as well as kitchen staples like asparagus, peas, and spinach. Take advantage of spring produce with these tips!

  1. Asparagus- This tender spear has been used as both a vegetable and medicine for centuries. In fact, the oldest surviving book of recipes has details about how to cook asparagus. Today, it is widely used in pasta primavera and as a side for fish or meat dishes. To capitalize on this vegetable’s delicate flavor, try roasting it with olive oil and sea salt, or throwing it on the grill with a sprinkle of lemon juice!
  2. Peas- More than just the staple side dish of the typical 1950s family dinner, with their creamy texture and high protein content, peas are great additions to smoothies, soups, and pasta dishes! DSC04830
  3. Spinach- Whether it’s raw, sautéed, or blended, spinach adds a healthy kick to any dish. Although spinach is grown all year round in most regions, this vegetable is especially enjoyable as the mainstay of crispy salads on warm spring days. Throw together spinach, onion, strawberries, and balsamic vinaigrette for an easy springtime lunch!

Lizzie McManus is a first year graduate student at Drexel University pursuing her M.S. in Human Nutrition. She plans to become a registered dietitian specializing in plant-based and whole foods nutrition. 

Photo Credit: Belen Rediet

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