Spring Brings Ways to Brighten Your Plate

Spring is just around the corner, meaning warmer weather and plenty of new fruits and vegetables in the grocery store or local farmer’s market. The Evans Market season started on the 7^th and the Augusta Downtown Market will start on March 21^st. Eating seasonally can not only be more cost-effective, but it also brings the opportunity to try new dishes and shake up your typical eating habits and boosts our local economy.

The official first day of Spring is March 20th  and goes until the first day of summer on July 21st, but here in Georgia it can heat up a little faster than in other parts of the country. This is important to keep in mind when shopping at your local farmer’s market, as it is possible a heat wave or lack of rain can affect the local harvest.

Winter vegetables such as carrots, cabbage, and bok choy, are still in season. These vegetables are excellent sources of fiber and are paired well together in many dishes. If it is a little chilly out, they make wonderful additions to stews and soups, and can also be stir-fried or roasted and served as a side dish. As the weather warms, they make great bases for salads.

As we move into April and the spring harvest, our selection of fresh produce increases. Down below are some of our favorites, along with some recipes you can try!

Asparagus

We know it is not always the most sought-after vegetable, but when cooked right, asparagus is a great side dish, as it is rich in fiber, antioxidants, and other basic nutrients that our body needs. It can be cooked in a multitude of ways, and does well paired with chicken, put in pasta, or even served as a soup.

• Quick & Easy Asparagus with Balsamic & Parmesan
• Lemon Asparagus Pasta
• Creamy Asparagus-Potato Soup

Kale

Kale is perfect for salads and an excellent source of vitamins A, C, and K. If Kale is bitter to you, try spending a few minutes massaging it in a bowl with a little olive oil before tossing it into a salad. If you prefer smoothies, a handful of kale boosts the nutrients without affecting the taste.

• Massaged Kale Salad
• Kale-Pineapple Drink
• Tomato & Kale Pesto Pasta

Radishes

Radishes support your heart health, improved digestion, and immune system. They are easy additions to salads and can even be pickled and eaten as a snack.

• Radish, Celery & Cucumber Salad
• Grilled Chicken with Cucumber-Radish Salsa
• Pickled Radishes

Strawberries

A perfect spring-time fruit that is packed with antioxidants and vitamin C. They are good for breakfasts, lunch, and dessert, with endless recipe possibilities!

• Strawberries & Cream Overnight Oats
• Chicken-Quinoa Bowl with Strawberries & Pecans
• Strawberry-Chocolate Greek Yogurt Bark

To finish off Spring, May and June bring with them summer squash, corn, blueberries, and peaches.

Summer Squash

Summer squash includes a large variety of vegetables, including yellow squash and zucchini. Both have a high-water content, perfect for hot summer nights, and are quick to cook.

• Summer Squash & White Bean Sauté
• Creamy Oven-Roasted Zucchini & Summer Squash
• Grilled Summer Squash, Onions and Tomatoes

Corn

Corn is nutrient dense, high in vitamins B5, B1, and B3, along with magnesium and potassium. It is hard to imagine a summer feast without corn!

• Skillet Corn
• Avocado & Corn Salad
• Hot Honey Corn Salad

Blueberries

Blueberries are great for heart health and brain function, packed full of antioxidants. While they are delicious on their own, there are plenty of recipes to use them in.

• Spinach Salad with Steak & Blueberries
• Lemon-Blueberry Tiramisu
• Summer Blueberry Salad with Toasted Pecans & Feta

Peaches

You cannot have spring in Georgia without peaches. Peaches are a delicious snack that are an excellent source of fiber and potassium. They are versatile and make any dish a little bit sweeter.

• Baked Peaches
• Green Salad with Peaches, Feta & Mint Vinaigrette
• Peach-Oatmeal Breakfast Bars

We hope you celebrate this spring by trying new produce and new recipes!