Spring is here, which means it’s time for warm weather, sunshine and an abundance of fresh fruits and veggies. While many people are familiar with most of the common summer produce, spring is the season for some of the less familiar, but equally delicious, fruits and vegetables.Spring veggies make beautiful food. Let @cabotcheese show you... Click To Tweet
Maybe you’ve joined a CSA and you’re starting to receive baskets full of produce you don’t know what to do with? Or maybe you’re just starting to notice some new vegetables pop up in the grocery store and you’re looking to give them a try.
Here’s a brief run-down of some common spring produce and what to do with it:
- Artichokes – Most recipes, like Spinach and Artichoke Dip call for jarred artichoke hearts but if you find a fresh one, you can steam it with some garlic and lemon and serve with your favorite dip. Just pull off the leaves one at time once cooked, dip and holding the tip in one hand, place the leaf in your mouth and pull to scrape off the soft fleshy portion with your teeth.
- Asparagus – One of the most versatile spring vegetables, asparagus can be prepared in a wide variety of ways. Break off the ends and roast in the oven with a little olive oil and balsamic vinegar, chop and add to a stir-fry or quiche or shave into thin strips with a veggie peeler and add to a salad.
- Peas – Spring is the season for all types of peas including snap peas, snow peas and green peas. Try pureeing them into a cool pea soup or adding them casseroles and risottos.
- Radishes – With a slight peppery taste, radishes are the perfect way to add some extra crunch to your spring salad. You can also roast them with some cinnamon and sugar!
- Citrus – Use fresh oranges and limes to make a flavorful meat marinade or a simple homemade salad dressing that uses both the just and the zest for added flavor.
These are just a few of the fruits and veggies you may come across this time of year. Don’t be afraid to step out of your comfort zone and try something new in the kitchen!
Here are some more easy recipes using spring produce:
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Regan Jones is Cabot’s National Nutrition Communications Manager and the main voice behind @CabotRD on Twitter. Self-described as a “registered dietitian by education and food-lover by birth,” she writes for the Cabot Creamery Blog from her home in Georgia.