Spring Vegetables: Load Up on Them ASAP
As the warm weather approaches, the farmers’ market tends to freshen up with all the great fruits and veggies that are in season. Here are a few spring vegetables you should check out and also cook with!
After three, long, cold winter months that test our patience and are also a bit boring with the lack of options in the veggie department, March is always an exciting month for me as finally, I can find new, fresh things at the market. There are so many things I can cook with spring vegetables I don’t even know how to start. But I do know what to start cooking with. Here is what you should put on your shopping list and why.
5 spring vegetables to buy at the market
Why should you get them? Because they’re loaded with nutrients like fiber, potassium, calcium, iron, phosphorus and other minerals. They promote good liver health and are also great at preventing headaches, lowering your blood sugar and improving your digestion.
How to pick them? Make sure they have tight, compact leaves and fresh-cut stem ends.
These beautiful green spears give you so much vitamin K, more than the recommended daily value, but also plenty of folate. That means that asparagus supports the health of your bone system but also the cardiovascular system. You can steam, grill, roast it, the choice is yours. Asparagus is tasty and healthy, that’s the bottom line.
How to pick them? Look at the color, they should be bright green or violet-tinged. The stems should be firm, and the tips closed and compact. Squeeze the bunch. If it squeaks, it’s a winner!
Did you know that they’re one of the prime vegetables that support beauty? If you didn’t, well you know now. These bulbs are full of vitamin C and potassium. Which means that eating them, you’re giving anti-inflammatories and antioxidants to your body. That’s worth it. Not to mention how great they go in a salad, with their crunchy texture or how they help with the health of your kidneys and blood.
How do you pick the best ones? Make sure they are firm, smooth-skinned, and if the leaves are still attached to the bulbs, they should be a vibrant green color.
It’s full of antioxidants and has a unique, delicious flavor, and it’s one of those things that’s hard to find if off-season. It’s also awesome that you can use the stalks and fronds from fennel as well, with delicious results – here are some ideas for you.
What to look for when picking it out: make sure it has white and smooth skin, without any brown spots.
It has high levels of vitamin C, vitamin K, phosphorus, potassium, vitamin B6, magnesium and manganese, all ready to help your heart healthier and your blood pumping. But it’s also full of dietary fiber, which will undoubtedly improve your digestion.
How to choose the best celeriac? Avoid the ones that have more ridges than others and make sure the skin is as smooth as possible. This will save you a lot of trouble with the prep work for dishes.