Spring Seasonal Veggies

Spring is here and it’s time to enjoy all the delicious produce that is currently in season! 
 
The benefits of seasonal eating is now common knowledge for a couple key reasons: It’s more cost effective because you aren’t paying to ship food halfway around the world in order to eat it. It’s more sustainable because you aren’t shipping fuel halfway around the world in order to eat it. It’s tastier and has a higher nutrient content because the food is freshly harvested and consumed instead of being shipped halfway around the world before you eat it. The list goes on here, but I think you get the idea. Eating seasonal is awesome. So let’s take full advantage of the seasonal spring offerings. 
 
In winter we were enjoying more hearty options like root vegetables (potatoes, parsnips, rutabaga, etc). In warmer weather we transition to a wider variety of fresh herbs, green veggies, and tasty fresh fruits! These foods are loaded with antioxidants, fiber, digestive enzymes, minerals like potassium, magnesium, and calcium, and vitamins like A, B6, C, E, and K in particular! Here’s a full list of what you should be buying and consuming this March, April, and May!
 
Fruit: 

• Strawberries
• Rhubarb
• Lemons
• Kiwi
• Cherries
• Grapefruit
• Mango
• Pineapple
• Apricots
• Kumquats

Veggies:

• Peas
• Radishes
• Spinach
• Leeks
• Artichokes
• Kale
• Lettuce
• Arugula
• Chard
• Asparagus
• Beets
• Garlic

Herbs:

• Parsley
• Cilantro
• Chives
• Green onion
• Basil
• Dill