Spring Fuel is (Finally) Here
If abs really are built in the kitchen, we’re quite tired of this construction project that’s made of sweet potatoes, brussels sprouts, and hothouse tomatoes. Bring on the spring fruits and vegetables, already!
Eating what’s “in season” means you’re buying and consuming produce pretty close to the time that it was harvested. That, of course, means the produce is at its peak in both freshness, flavor, and nutrition. All good things; especially given the cost of groceries these days.
“Like us, traveling can make these perishable products, weary and weak,” adds Chef Rhonda Stewart from Johnson & Wales University. “The shortest drive to the market will yield the best-looking and tasting produce. Better yet, you can go to some of the farms and pick them yourself!”
With our grocery stores so well-equipped with just about any fruit or vegetable available during any month of the year, it’s really hard for consumers to know what is actually fresh and right now. And, Chef Stewart has a fix for that conundrum, too.
“Look at the Visit NC Farms website. Visit NC Farms Today You’ll find this a great resource for activities, farmers markets and which fruit, vegetables, fish, and seafood are locally fresh right now.”
Through May, Stewart says we can expect to find asparagus, radishes, green peas, turnips, broccoli, and romaine lettuce. Strawberries are just starting to ripen at our local you-pick farms, with blueberries coming soon.
Related, most area grocery stores are pretty proud of the fact they carry local produce. Local farmers markets are usually excellent sources of produce that’s been grown close to home.
So what should we create with these delicious findings? Stewart suggests a Risotto Primavera with local peas, broccoli, and asparagus. Add a crisp salad with Romaine lettuce, radishes, and a lemony vinaigrette. And for dessert? Fresh strawberries; naked.
“If they are truly fresh, they don’t need any help to taste delicious!”
We can get behind that idea. Enjoy!
PS: Here’s a Risotto Primavera recipe we’ve actually put to the test. https://www.thepioneerwoman.com/food-cooking/recipes/a10086/risotto-primavera/
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