3 Springtime Vegetables You’ll Get to Cook With Soon
The first signs of spring are right around the corner: Crocuses will begin popping up, geese will start flying north and the first Michigan-grown fruits and vegetables of the year will soon be harvested. That means that your grocery bag is about to be filled with new produce. Here’s a little more about three of the first local foods that pop up in the spring and why you should add them into your dishes:
- Asparagus: Asparagus is packed with fiber, folate and vitamins A, C, E and K. You can go simple and lightly steam it, then toss in olive oil, salt and pepper. Or let it shine in these recipes for pan-seared chicken breasts with asparagus and wild mushroom sauté or farro with egg and asparagus.
- Radishes: Not only are they incredibly low in calories (a cup of sliced radishes has just 19 calories), but radishes are also high in folic acid, potassium, vitamin B6 and more. They are delightful raw (you can pair them with one of these healthy dips), baked into chips or mixed into a salad.
- Rhubarb: While rhubarb is a vegetable (it looks like a pink stalk of celery), it’s commonly referred to as the first fruit of the season. Nutritionally, it has antioxidants, fiber and lots of vitamin C (something that will keep your immune system strong). It has a tart taste, so you wouldn’t really eat it on its own. Instead, use it to jazz up super sweet desserts (like this strawberry rhubarb crisp).
Curious about when the rest of your favorite Michigan produce is in season? Check out these other blogs: