Why Eat In Season?
Eating in season means that you are getting the best tasting, freshest, and healthiest food available. Produce that is in season is grown closer to you and therefore travels a shorter distance to your plate. Therefore you are getting food that has had less time to lose its nutrients and flavor! Not to mention, eating in season (especially when buying from local farmers) is a huge save for your wallet!
Eating according to the nature of the seasons is not only healthier, but varying your intake for the different seasons assures a varied and colorful diet! It's Springtime, and consistent with the season, the produce that is in season is uplifting for both your mood and your plate!
Arugula is in season May through September
Arugula is a leafy green often used as a base for salads. It has a slight but pleasant bitter taste and pairs well on top of creamy avocado toast, or on top of pizza! Or add some into your usual salads to switch things up.
Asparagus May and June (add to stir frys, eggs, or quiche),
Asaparagus is easily recognizable by it's spear shape. It has a mild flavor and goes well added into stir fry dishes, omelettes, pasta dishes, and quiches.
Fava Beans May and June
These aren't in peak season for too long so get them while they're best in the Spring! Like other beans, fava beans supply a lot of fiber and protein.
These come in a pod originally and you can roast them right inside the pods, and they taste like tiny baked potatoes!
To prepare basic roasted fava beans:
Rinse pods well and toss in a bowl with extra virgin olive oil or avocado oil, (just enough to lightly coat them) and a sprinkle of salt. Spread the pods out over parchment lined baking sheet and cook at 450 degrees for 25-30 minutes. Remove and serve hot, tearing open the pods and revealing the fava beans inside.
You can also serve fava beans how you would other beans, in pasta, on salads, etc.
Scallions May through September
These thin "green onions" add delicious flavor similar to onion and garlic. Finely chop them into little pieces and sprinkle on eggs, salads, and stir frys.
Mint spring and summer
One of the best ways to enjoy fresh mint leaves is to add them to your water for a cleansing drink. Mint can help upset stomach and ease digestion.
Parsley May through November
Parsley is another herb that adds a unique flavor. It goes excellent as a seasoning for roasted potatoes or meats on the grill or in the oven.
Spinach May through September
The uses for spinach are endless. They are a versatile veggie that you can really put anywhere: omelettes, pasta dishes, pizza, on sandwiches. You can sneak them anywhere, even into your morning smoothies!
Lemons winter into early summer
They don't call it lemon "zest" for nothing! Lemons are good for more than just lemonade.
-Add to your water to make it more tasty and give it some vitamin c
-Squeeze fresh lemon juice on top of salads, chicken cutlets, or fish.
-Zest lemon (grate the skin) as garnish once your food is plated. This works well for most meat roasts, salads, and roasted veggies. The zest contains 5-10x more nutrients than the lemon juice, and is best retained when not cooked, so use it as a garnish to get the most out of your zest.
