Cooking with Fresh Spring Produce
Springtime is officially here, and it is the perfect time to transition our diets to include fresh, vibrant produce. As a registered dietitian, I'm thrilled to talk about the benefits of "garden to table" cooking with seasonal ingredients.
Produce from your own garden not only tastes better, it can also help you save money. When you grow your own food, you have complete control over what goes into it, avoiding pesticides and other harmful chemicals. Plus, it's a fantastic way to connect with nature and get some exercise.
Seasonal Vegetables
Spring offers a wide variety of delicious and nutritious produce. Asparagus, peas, spring greens, and radishes are just a few examples. These vegetables are packed with vitamins, minerals, and fiber, which are essential for maintaining good health.
Asparagus, for example, is a great source of folate and vitamins A, C, and K. Peas are high in protein and fiber, which can help you feel full and satisfied. Spring greens are loaded with vitamins and antioxidants, which can help protect your body against disease. Radishes are a good source of vitamin C and fiber, and they add a peppery kick to any dish.
Here are a few easy ways to incorporate fresh spring produce into your diet:
- Add asparagus to your omelets or frittatas.
- Toss peas into your pasta dishes or salads.
- Sauté spring greens with garlic and olive oil.
- Slice radishes and add them to your salads or sandwiches.
Whether you're a seasoned gardener or just looking for ways to increase fruits and vegetables in your diet, this is the perfect time to embrace the "garden to table" approach. By prioritizing homegrown or locally sourced spring produce, you'll not only enjoy delicious meals but also nourish your body with essential nutrients.
Katie Horstmeyer, RD, LDN