Nature’s Bounty: a guide to Spring vegetables.

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purple kale

beautiful kale

This is one of my favorite times of year.  Aside from the favorable temps, I love how new the leaves look, how vibrant the colors of the flowers are and how fresh the newly grown plants smell in their throes of display. Ok, that was a little over-wrought but you get the idea: I love Spring! In Farmer’s Markets everywhere we get to witness what sustenance Mother Earth is offering us in the form of newly sprouted delicious fruit and vegetables. The colors themselves are amazing and I think it’s to beckon us to sample them: “eat me, and me, and me!” they say,  “I offer you maximum nutrition and flavor to keep you healthy!” Kinda cheesy but true. Green leafy vegetables are great but try not to forget the purples, reds, blues, whites, and yellows that populate the garden either.  Here’s why

  • Greens: Promote eye health and lower the risk of cancers; promote immunity.They also have calcium for bone and teeth building.
  • Purples & blues: Promote heart health and help with memory; promotes immunity promotes a healthy urinary tract and healthy aging
  • White & tan: Maintains healthy cholesterol levels, lower cancer risks; slows cholesterol absorption.
  • Yellow & orange: Promotes eye and heart health; lowers cancer risks and boosts immunity.
  • Red: Promotes heart, urinary tract, immunity and memory function; Lowers cancer risks.
  • Brown Whole grains, legumes, seeds, nuts: lowers cholesterol and reduces colon and other cancers; lowers risk of diabetes, heart disease, and stroke.

When you buy vegetables in season they tend to be juicier and more flavorful than when you don’t. Here’s what to shop for now.

Spring:

  • Leaves: Arugula, baby spinach, kale, lettuce, and mache.
  • Shoots/Stalks : Artichokes and asparagus
  • Cabbage: Broccoli rabe and cabbage
  • Roots & tubers: Daikon, new potatoes, radishes, turnips, and young ginger
  • Mushrooms: buttons, morels, oysters, porcini, portobellos, and shiitakes.
  • Peas, beans and seeds : English peas, fava beans and green beans.
  • Bulbs: baby leeks, green garlic, green onions and Vidalia onions.
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2 thoughts on “Nature’s Bounty: a guide to Spring vegetables.

  1. Reading your post makes me wish I had a garden! When I was a kid, my parents had a huge garden and there is nothing like fresh veggies. I hope in a few years that I can get the soil ready to actually have my own garden (we have a lot of red dirt here and it’s almost impossible to grow anything but weeds in it lol)

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