Recipe Roundup: 5 Seasonal Ingredients to Cook With This Spring
Spring weather is finally here! While it might not be barbecue season just yet, it’s the perfect time to start transitioning your crockpot meals to fresh, vibrant spring recipes with seasonable produce coming to stores in May. When you buy in-season, not only do you reap the health benefits of fresh local produce, but you can also stretch your budget and feel good supporting local growers. This week we’re rounding up 5 fresh ingredients to cook with for spring – including tasty recipes to get you started!
Nutrition Highlights: Source of vitamin C and folate
What to Buy: Look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm, and about 6 to 11 inches in length.
Nutrition Highlights: Source of vitamin C, vitamin K, potassium and calcium
What to Buy: Choose rhubarb with crisp, firm stalks. Rhubarb that has been grown outdoors will come in various shades of green to a deep ruby red. Avoid consuming rhubarb leaves.
Nutrition Highlights: Source of vitamin C
What to Buy: Look for bright red strawberries with no signs of damage or mold. Good strawberries will be fragrant so smell them to be sure they are fresh.
Nutrition Highlights: Source of vitamin C and potassium
What to Buy: Fresh radishes should have bright green, perky leaves, so avoid any with wilted, mushy, or brown leaves. The radishes themselves should be very firm and bright magenta.
Nutrition Highlights: Source of vitamin A, vitamin C, folate and calcium
What to Buy: Spinach should have crisp leaves with a dark green colour. Avoid spinach that is wilted or yellowed.
To learn more about what’s in season in Ontario, visit Foodland Ontario.