Now that some shelter at home orders are beginning to lift, it soon will be time to venture out of your house and grab some fresh fruits and vegetables at your local farmers’ market. Your body is probably even craving some greens, and the local market is the best place to get them. Our local farmer’s market opens this weekend and couldn’t be more excited.
Farmers’ markets provide seasonal and freshly grown produce typically between spring and fall. Some areas are lucky enough to have them year-round (that’s me!) but if not, they start to open around May and have some fantastic options.
Here are a few spring favorites to grab at your local farmer’s market:
Artichokes
Don’t let the appearance of artichokes scare you. This vegetable is easy to cook, delicious, and full of nutrients. Adding artichokes to your diet helps lower cholesterol and aids in digestion. Simply, snip off the tips of the leaves and place it into a pot with water and lemon juice, about halfway. Bring to a boil and let simmer until the artichoke is tender.
Asparagus
Asparagus is a superfood that is packed full of nutrients and is at its peak in spring. This vegetable can be prepared raw, blanched, grilled, oven-roasted, boiled, and fried. Making it an extremely versatile vegetable to add to any meal. Asparagus is high in Vitamin K which is important for blood clotting (not the best choice if you are on blood thinners).
Cherries
Mid to late spring is when cherries start to arrive at farmer’s markets. Cherries contain high amounts of antioxidants and help reduce inflammation and aids in digestion. They are popularly made into pies and jams, but can also be enjoyed as is.
Spring greens
Spring greens are probably the most prominent foods to buy at the farmers’ market. Most farmer’s markets are filled with arugula, kale, bok choy, collard greens, dandelion greens, parsley, spinach, spring baby lettuce, Swiss chard, and pea shoots this time of year. Can anyone say anti-inflammatory???
Strawberries – The best time to buy strawberries is during the month of April. These sweet berries are the most popular item to buy at farmers’ markets and typically run out fast. They are full of antioxidants that help regulate inflammation and protect the skin. Make sure you get to your farmer’s markets as early as possible before they run out.
And depending on your local market, there may be other products available, such as fresh seafood, pasture-raised meats, dairy, honey, etc.
As you can see, the farmers’ markets in spring are abundant with great fruits and vegetables. They also make shopping fun and more enjoyable. You get to meet the people who grow your foods and even try something you’ve never heard of before. And you’ll be supporting your local economy, environment, and giving your body the best nutrients possible.
RECIPE
SALMON AND SPRING VEGGIES
Ingredients:
- ½ Cup lemon juice
- 4 Tablespoons olive oil
- 2 Tablespoon honey
- 2 Clove garlic, minced
- ¼ Teaspoon Dijon mustard
- ½ Teaspoon salt
- ½ Teaspoon pepper
- 1 pound asparagus, chopped
- 2 Cup cherry tomatoes
- 4 Salmon Filets
- ½ Pound sweet potato
- ½ Pound petit potatoes
- 1 Tablespoon olive oil
- ½ Teaspoon salt
Directions:
- In a small bowl, whisk together the lemon juice, olive oil, honey, garlic, Dijon mustard salt, and pepper. Pour into a gallon-sized plastic zip bag.
- Add the asparagus, tomatoes, and salmon to the plastic bag and marinate for thirty minutes.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Toss the potatoes with olive oil, spread them out onto the baking sheet, and bake for ten minutes.
- After ten minutes, add the asparagus, tomatoes, and salmon to the potatoes on the baking sheet.
- Cook for another 10 minutes or until the salmon pulls apart easily with a fork.
Now that we are able to start getting back out, I have put together a list of fruits and vegetables that are typically in season this time of year. Remember, some fruits and vegetables may be limited, so do the best you can and eat what’s in season. Download the list HERE.
To Your Health,
Patti
