Along with blooming flowers, young leaves, and green grass, spring time also brings fresh produce in Massachusetts.
The earliest spring produce crops to be harvested in early May are all the color green! These include salad greens, scallions, spinach, sprouts, and asparagus. Check out this recipe for Spring Vegetable Omelets that utilizes scallions, asparagus and spinach all in one dish.
As June comes and the days are getting warmer, our first seasonal fruit starts showing up. Strawberries are ready in June and you can pick them yourselves or find them at a local market. They are loaded with vitamins and minerals – just one cup provides more than a day’s worth of vitamin C. Strawberries are a great way to add sweetness to a meal. Unlike sugar, they also add fiber and volume. Added volume in foods helps keep you feeling full for longer.
Along with strawberries, June in Massachusetts brings arugula, beets, bok choy, cabbage, cucumbers, peppers, radishes, and sugar snap peas. Cucumbers, peppers, radishes and snap peas make great raw snacks. Cut them into sticks or slices, whip up this easy recipe for hummus, and get to snacking!
Written by Rachel Caty MPH, RDN, LDN#seasonalproduce