Yay for Spring!! Keep reading to find out what’s in season this month along with some delicious recipes.

 

 

Asparagus

Asparagus is really only worth eating in the springtime. It’s lovely with lemon and mint. Shaved asparagus is great in salads and roasted asparagus makes a perfect springtime side dish

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Avocado

Avocado on toast is almost impossible to beat, but it’s also a fantastic addition Mexican meals and fresh green recipes of any kind, really.

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Broccoli

As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots.

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Cauliflower

Cauliflower: Trendy since 2012, good for you since forever! Roasting cauliflower with olive oil and sea salt transforms the cruciferous vegetable from bland to French fry irresistible. You can also pulse raw cauliflower in the food processor to give it a rice- or couscous-like texture.

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Citrus fruits

Citrus shows up every year when the sky goes gray and we’re in desperate need of some bright color. You can find some great grapefruit, lemon, orange, clementine and tangerine in stores right now.

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Greens

Thank goodness for spring greens. Arugula, spinach, lettuce and Swiss chard will start to sprout up soon. Delicious every which way: in salads, as pesto, tossed in pasta and sautéed with garlic.

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Leeks

Leeks are related to onions and garlic and have a mild, oniony flavor. They grow in bundled “leaf sheaths” that look similar to celery stalks. You probably won’t want to cook with the dark green parts, which are pretty tough. They’re pretty difficult to clean because dirt gets in between the sheaths.Here’s how to clean them.

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Mushrooms

Mushrooms are weird. They’re fungi! Edible, earthy mushrooms can be eaten raw, cooked, and so forth. They pair well with garlic, shallots, olive oil, pepper, dry red wine and herbs like flat-leaf parsley, chives, rosemary, tarragon and thyme.

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Parsnips

Parsnips are root vegetables that look like off-white carrots with parsley-like, leafy tops. Unsurprisingly, they’re related to both carrots and parsley. Parsnips are usually served roasted or cooked, but can also be eaten raw. They’re particularly high in potassium.

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Peas

Peas get sweeter with a little heat, but they don’t need much more than that. They go great with a little butter and salt, maybe with some garlic or mint, too.

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Radishes

Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer.

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Source: Cookie and Kate

Contributed by Emma Guerena, Marketing Intern Steadfast Management