List of Foods Peak in Spring

Springtime brings a variety of new life to the earth, and food is high on the list. Not only does your food taste better if you buy it in the season it’s best suited for, it also holds a higher nutrient content. When food is at its peak, it’s more appealing to your taste buds, and it also nourishes your body more!

Here is a short list of foods that are in their prime in springtime. Look for your favorites, and healthy shopping!

  1. Strawberries−spring strawberries are the first strawberries of the year, and can be very sweet.
  2. Sugar Snap Peas – these have great crunch and a sweet taste when fresh!
  3. Asparagus – fresh asparagus has a comfortable firm texture. Rich in vitamins A, C, calcium, iron and folate. Buy bright green stalks that have closed tips. Lightly steam or bake and remove from heat.
  4. Carrots – spring carrots are juicy and sweet.
  5. Cherries – sweet and tasty!
  6. Onions – spring onions have a sweet taste to them. Onions have a variety of medicinal effects, and they make everything taste better. The watchdog safety group rates them consistently safe from pesticides. They provide vitamins A, C, calcium and iron.
  7. Spinach – starts going out of season in early spring, so get it then!
  8. Cherry Tomatoes – small, but sweeter than larger tomatoes and very juicy.
  9. Cucumbers – look for them in late spring.
  10. Blueberries – the biggest and most tasteful are found in late spring.
  11. Basil: Adding fresh basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat due to it’s antibacterial properties. Also a good source of magnesium, vitamin A, iron, calcium, potassium and vitamin.
  12. Spring Greens: Leafy greens do a body good, and there is a wide variety to choose from come spring. Many contain high levels of vitamin C, calcium, potassium, vitamin A and betacarotene and last but not least, fiber. Choose greens with firm, uniform-colored leaves, without any wilted or discolored spots. Often perishable, it’s best to use them quickly after purchasing.
  13. Morel Mushrooms: Far Eastern cultures have used mushrooms for their natural healing properties for centuries, while Western cultures have not even hardly noticed. They activate the self-healing processes within our bodies. They have been used as cure-alls for improving eye sight, hearing, circulation, cancer, impotency, senility, tumors, influenza, etc. has a recipe for “Michigan Morels”.
  14. Ramps: Ramps are in the same family as garlic. Like garlic and other members of the allium family, ramps are too intense for most people to eat raw, but once cooked, they add much flavor to food, and “ramps” up the flavor of the fellow ingredients in a recipe.
  15. Avocados: Often shunned by dieters due to their fat content, avocados have monounsaturated fats which may help to lower cholesterol and are a good source of folate and potassium.

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