Green for spring


“Eat the rainbow” may be a nice slogan to tempt kids to eat more vegetables, as opposed to the colorless packaged food-less food; but if you follow the seasons and try to get the best and freshest produce that the local farmers have to offer, you’ll find yourself eating your rainbow a few colors at a time.


The summer is red, blue, and purple: it starts with strawberries, raspberries and blueberries, then tomatoes, bell peppers, eggplants, watermelons, figs. The fall colors are orange and yellow: squashes, pumpkins, persimmons, apples and pears.
Winter is, predictably, white: cabbage, potatoes, turnips, parsnip, rutabaga, mushrooms; citrus fruits and pomegranate add much needed color accents.

Now, in the spring, the green color dominates the garden and the farmers market. The green vegetables that were available all winter – leafy greens, lettuces and cabbages – are still here, and taste as great as ever. They will be gone soon, eat them while you can! Beans and peas first produce delicious greens, then tender pods. I love to mix the two in the same dish, and the middle of spring is the time when both are available. The strictly seasonal artichokes, asparagus, ramps (wild leeks) and fava beans have to be enjoyed in spring: the season is short, and it’s now! The first vegetables of summer make an appearance, and their color is green: summer squashes and cucumbers are here to stay, but they are in their most tender “baby” stage now.


What’s in season:
Artichoke
Arugula
Asparagus
Beet greens
Bok Choy
Broccoli
Broccolini
Brussels sprouts
Cabbage
Cauliflower
Collard Greens
Cucumber
Dandelion Greens
Endive
Fava beans
Green beans
Kale
Leek
Lettuce
Mustard greens
Peas
Pea greens
Rappini (broccoli rabe)
Sorrel
Spinach
Swiss Chard
Turnip Greens
Watercress
Zucchini

– Posted using BlogPress from my iPad

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