My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Spring is such a wonderful season for fresh vegetables and fruits! Coming out of the winter months when we indulge in all kinds of citrus fruits and numerous squashes, we are ready for bright green veggies and early blooms of tropical fruits ahead of the summer.
Buying what’s in season has many benefits:
- It’s cheaper. High supply drives the prices down.
- Produce has a richer flavor. Veggies and fruits picked during their peak season are full of flavor and taste better.
- High nutrition. Produce contains more nutrients when allowed to ripen naturally.
- Lower carbon footprint. When you buy what’s in season, it’s most likely from local farms which means that the produce didn’t have to travel far.
Spring Veggies in Season
- Artichokes
- Arugula
- Asparagus
- Beets
- Bok Choy
- Carrots
- Fava Beans
- Garlic
- Leeks
- Salad Greens
- Onions
- Peas
- Potatoes
- Radishes
- Ramps
- Rhubarb
- Scallions
- Spinach
Storing tips for Spring Vegetables
Store asparagus immersed in a few inches of water in a glass major jar or a tall cup in the fridge. Asparagus doesn’t keep fresh for too long, try to cook it within 3 days of purchasing.
Store carrots in a container inside the crisper drawer. Make sure to cut the leaves off the carrots before storing them because they suck up the moisture. If you leave carrots out in the fridge (uncovered, not in a crisper drawer), they will go bad much quicker. The same storing method applies to radishes,
It’s best not to wash greens beforehand. I like to trip and cut up my greens (kale, spinach, etc.) and store them in a glass container with one sheet of paper towel. A paper towel will absorb the moisture and keep your greens fresh longer.
Garlic doesn’t like to be kept in the fridge. The whole garlic head can last for months. However, once broken, it will last about a week. Therefore, once you start using the garlic (i.e. break down the head), keep it in the crisper drawer of your fridge.
Spring Fruits
- Apricots
- Bananas
- Honeydew
- Kiwi
- Lemons and Limes
- Lychee
- Mango
- Pineapple
- Strawberries
Storing tips for Spring Fruits
Store unripe apricots at room temp for up 5 days. Once they’ve ripened, store them in a sealed container in the fridge. Refrigeration will stop the ripening process, so make sure they’re ripe before you put them in the fridge.
It’s best to buy bananas when they’re a little green at the store, then let them ripen at home. Keep bananas at room temp and remove any plastic bags that they come in. I like to separate my bananas when keeping them in a bowl because I find that if one banana ripens quickly it wouldn’t affect all other bananas.
Mangos and kiwis should be stored at room temp until they’ve ripened. Once ripe, store them in the fridge in the crisper drawer. You can also cut them up and store in the freezer – they will make excellent smoothies!
Strawberries like to be kept cold and dry. Wash them right before you’re about to eat them. Store them in a container with a sheet of paper towel to help absorb moisture (just like greens!).
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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