New Season, New Produce: What to Shop for this Spring
Spring has officially sprung and that means it’s time to check in-season produce to make sure you’re getting diverse flavors and nutrients into your diet. This quick guide will offer fresh spring produce options and tips on selecting, storing, and enjoying them so you get the biggest bang for your buck.
- Asparagus:
Selection: Look for firm, bright green spears with tightly closed tips. Avoid wilted or limp asparagus.
Storage: Store asparagus upright in the refrigerator, either wrapped in a damp paper towel or standing in a glass of water, with the ends trimmed.
Preparation: Snap off the tough ends before cooking. Asparagus can be steamed, roasted, grilled, or sautéed.
- Strawberries:
Selection: Choose strawberries that are bright red, plump, and firm with fresh green caps. Avoid berries that are mushy or have mold.
Storage: Store strawberries in the refrigerator, preferably unwashed, and only wash them before eating to prevent spoilage.
Preparation: Enjoy strawberries fresh on their own, in salads, desserts, or blended into smoothies.
- Spinach:
Selection: Look for crisp, vibrant green leaves without any signs of yellowing or wilting.
Storage: Store spinach in a plastic bag in the refrigerator, preferably unwashed, with a paper towel to absorb excess moisture.
Preparation: Spinach can be enjoyed raw in salads, sautéed as a side dish, or added to soups, stews, and pasta dishes.
- Peas:
Selection: Choose peas that are plump, bright green, and firm. Avoid peas that are overly mature or have a dull color.
Storage: Store peas in the refrigerator, preferably in a perforated plastic bag or container, and use them within a few days for the best flavor.
Preparation: Peas can be enjoyed raw, steamed, boiled, or sautéed. They make a delicious addition to salads, pastas, risottos, and vegetable medleys.
- Radishes:
Selection: Look for firm radishes with smooth skin and bright greens. Avoid radishes that are soft or have blemishes.
Storage: Remove the greens from radishes and store them separately in the refrigerator. Radishes can be kept in a plastic bag or container with a damp paper towel to maintain crispness.
Preparation: Radishes can be sliced and added to salads, and sandwiches, or served with dips. They can also be roasted or pickled for a different flavor.
- Artichokes:
Selection: Choose artichokes that are heavy for their size with tightly closed leaves and no brown spots.
Storage: Store artichokes in the refrigerator, unwashed, and place them in a plastic bag to prevent dehydration.
Preparation: Artichokes can be boiled, steamed, grilled, or roasted. Serve them with a dipping sauce like garlic aioli or lemon butter.
- Arugula:
Selection: Look for arugula with fresh, crisp leaves that are deep green.
Storage: Store arugula in the refrigerator, preferably in a plastic bag or container lined with a paper towel to absorb excess moisture.
Preparation: Arugula can be used as a peppery addition to salads, sandwiches, pizzas, and pasta dishes.
- Rhubarb:
Selection: Choose rhubarb stalks that are firm and brightly colored, with glossy skin.
Storage: Store rhubarb in the refrigerator, preferably wrapped in a damp paper towel and placed in a plastic bag.
Preparation: Rhubarb is often used in sweet dishes like pies, crisps, and jams. It can also be stewed and served with yogurt or ice cream.