Spring Eating
You’ve heard about spring cleaning, but what about spring eating?
Spring is here, and with that comes a variety of fresh produce on the grocery shelves and at the farmer’s markets. After a winter of mostly root vegetables, it’s a welcome reprieve.
In Maine, spinach, radishes, scallions, and parsnips begin to appear in May. In June, more greens become available, such as bok choy, chard, kale, lettuce, beet greens, turnip greens, and dandelion greens, as well as herbs, including parsley and chives, and other vegetables such as peas, carrots, and rhubarb.
Why buy local
Local produce (usually defined as within 100 miles of your home) retains more nutrition, as it typically is allowed to ripen longer before being picked. Produce picked to travel long distances is usually picked well-before it is fully ripened, then ripened artificially with ethylene gas. The environmental impact is also lessened with the purchase of local produce, which reduces CO2 emissions. Beyond the nutritional and environmental impact, buying local can also help foster community and boost the local economy.
Try something new
Your local farmer’s market can be a great place to try something new. It can be intimidating to look at all the options, but most people find that farmers love talking about their produce and can even give tips on cooking methods and recipes. Traditional CSAs (Community Supported Agriculture) provide a weekly subscription of produce for pick-up, however, other options exist where a flat fee is paid and can then be used to pick your own options from the farm stand. When you pay for a CSA in advance, you are paying for a share of the farm’s harvest, which provides the farm with financial support and the consumer often with a discount.
Rachel’s Recs
When I talk to clients about improving their health and diets, I like to find ways to “add nutrition” rather than “take away” foods they like. Adding vegetables to meals and snacks is a great way to boost your fiber, micronutrient, and phytonutrient intake.
Try these tips:
-Add mixed greens to a breakfast omelet
-Use a muffin tin to make ahead mini egg frittatas with greens, herbs, and scallions
-Add kale or spinach to stir fry, soups, or stews
-Add peas, kale, spinach, or greens to pasta sauce. For picky eaters or people who like a more uniform sauce texture, try blending greens into pasta sauce in a blender
-Top home-made pizza with fresh herbs, scallions, spinach, or kale
-Chop radishes and scallions for a fresh topping on tacos
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