Spring spring spring - longer days, warmer temperatures and a bounty of fresh fruits and vegetables. We are starting to get weary of the earthy winter produce that we were living on and are more excited to partake in crisp, sweet fruit and lush green vegetables.
As spring produce thrives in all it’s glory, here are some favourites of mine:
- Artichoke - High in fiber, potassium, calcium, iron and other essential minerals; artichokes are unstoppable. They have been said to promote liver health as well as gout and migraine headaches. Not to mention they help lower blood sugar and improve digestion. Not too shabby.
- Mustard Greens - Looking to infuse a little flavour into your salads, mustard greens are a great way to do so. Besides their distinct slightly bitter taste, they are high in vitamin K, A and C, which help protect the body against major health conditions.
- Radishes - These crisp nuggets are available all year round but the spring time batch is the best. They come in different colours ranging from dark bright red to pale pink almost white. These bulbs are packed with a heavy dose of vitamin C, releasing antioxidant and anti-inflammatory properties throughout the body.
- Asparagus - The green spears are considered the “kingpin of spring” - say that three times fast. Though they are also available all year round, the flavours between the spring and fall crops are noticeably different. They are packed with lots of vitamin K which promotes bone health and folate for a healthy cardiovascular system.
- Avocados - Typically considered a spring fruit on the West Coast and a fall fruit in Florida, the wonders of transport have now made avocado available all year round. Also known as nature’s butter, avocado is high in good fats and an excellent source of folate.
What are some of your favourite spring vegetables?
