When the weather gets warmer, the colors of the produce do, too. The browns, dark greens, and deep reds and oranges get replaced by vivacious lime, yellow, crimson, and ginger. These hues are on par with the tulips, daisies, and other beautiful flowers popping up around this time, announcing boldly that spring is in!
The change in seasons is exciting for many reasons, but a new range of fresh foods entering the market is one of our favorite benefits. While the heartier, comforting veggies of winter – roasted to perfection – kept us warm on the chilliest of days, it’s time for light spring vegetables to take their place. As much as we love how great those winter veggies make us feel, change is always a good thing.
On top of this, eating seasonally is a great way to ensure that your produce tastes better, is enriched with the utmost amount of nutrients, and travels fewer miles to get to you – decreasing your carbon footprint. So what, exactly, is in season in the spring?
Let’s start with an array of green veggies. Spring is known for the emergence of asparagus, peas, snap peas, arugula, garlic scapes, and fiddleheads. The reds arise in the form of bright, juicy cherries, radishes, rhubarb, and strawberries. Oranges are deliciously juicy during the springtime, while carrots are also in bloom. It’s easy to eat the rainbow during this season – the options are endless!
We put together some of the most colorful recipes we could find to help you embrace the color that comes with spring. Invite over some friends for a vividly colorful dinner or springtime weekend lunch filled with smiles. After all, it’s hard not to feel joyous when gazing upon some of these gorgeous colors.