Spring has finally come, bringing with it the growing season! Mushrooms, kale, sprouts, bok choi, beets, spinach, asparagus, rhubarb, lettuce, and plenty of other produce will soon be in season. Head over to the farmer’s market to see what is being produced seasonally and locally. To boost your green cred choose in season produce at the grocery store, especially if you know it was bought from local farms.. Here are some helpful tips for buying some in season spring produce
Buy asparagus bunches that are a healthy green with closed tips. If the tips are slightly wilted you can soak in cold water to freshen them up.
Image from: http://modernfarmer.com/2014/04/10-surprising-facts-asparagus/
The density of a beet is a good indicator, the denser the better. If the beet comes with the greens still attached you can cut off the greens and cook them as well! For more Tips on selecting and storing beets check out this LA times article.
Image from: http://theredrushblog.com/2014/06/18/10-fun-facts-about-beets/
Choose broccoli heads that have tight closed bunches and that are a vibrant green. Broccoli with flowers in the head or a yellowish color tend have been picked later than normal. Check out About’s article on Broccoli for more comprehensive tips.
For Kale and other leafy greens, look for crisp leaves with healthy colors. Most heads will have a few rips or brown spots but should overall be whole and unblemished.
Image from: http://www.farmerfoodshare.org/veg/kale/
This tangy vegetable should be firm with its ends not dried out. For simple cooking instructions and more check out this LA Times article.
Image from: https://harvestright.com/blog/using-freeze-dried-rhubarb/
For a more extensive list of MidAtlantic seasonal produce check out Cornell’s Northeast Regional Food Guide.