Eating seasonally in spring means bringing more color into our diets, more fresh vegetables and leafy greens.
How to eat seasonally in spring
After a long cold winter, the weather is finally beginning to warm up. This means many things – including light evenings and lower power bills but also an abundance of fresh produce hitting the local farmers markets!
In contrast to the warming soups and stews of winter, spring provides leafier produce and fresh vegetables to nourish us after the long winter.
Eating seasonally sounds hard, but it is actually very easy and you’ve probably been doing all along, like swapping your morning oatmeal for muesli.
It is time to put the slow cooker the the back of the cupboard and get ready for a rainbow of fresh vegetables as spring kicks off!
Spring vegetables
To find out what is in season in your local area, head to your nearest farmers market. That is where you will find the freshest seasonal vegetables. You could also ask the produce department at your local grocery store.
Here are some seasonal vegetables to look out for when spring has sprung:
- Asparagus
- Beetroot
- Brussels sprouts
- Carrots
- Cauliflower
- Celeriac or celery root
- Chicory
- Leeks
- Lettuce
- Parsnips
- Pea shoots
- Peas
- Potatoes
- Purple sprouting broccoli
- Radishes
- Rhubarb
- Salad leaves
- Scallions
- Spinach
- Spring greens
- Spring onions
- Swede
- Turnips
- Watercress
- Wild garlic