|Jasmine in bloom!|
Finally, Spring has sprung...well, if you live in Southern California, its kind of been around the entire time (not to brag). As the days get longer and the weather slowly warms, it's time to pack away the heavy coats and long underwear and bust out the light sweaters, open toe shoes and finally show some skin....yay! As nature prepares us for the birth of spring, seasonal spring foods are the perfect way to naturally detoxify the body with delicious vitamin, mineral and fibrous fruits and veggies. Not only do these colorful varieties of produce taste clean and scrumptious, they also help you to de-bloat, loose weight, and keep you energized. Who knows, after a couple of weeks of spring cleaning your body, you may just want to slip into a tiny polka-dot bikini! Below is an A-Z list of delightful spring foods. With so much variety to choose from, you're bound to find a few seasonal favorites.
Artichoke's main harvest takes place in the spring when the largest thistles are available. Look for artichokes with tight, compact leaves and fresh-cut stem ends.
|Asparagus and Kale Soup|
Asparagus is harvested from March through June, depending on you region. Note that thickness does not indicate tenderness.
Beets are in season in temperate climates fall through spring. Fresh beets are often sold with their greens still attached.
Carrots are harvested year-round in temperate areas, but true immature baby carrots are available in spring and early summer.
Cherries are ready to harvest at the end of spring in warmer areas. Sweet cherries including the popular Bing and Rainier varieties are available from May to August.
Fava-Beans are available in the U.S. from early spring through summer, and are a staple in the Mediterranean way of eating.
Fennel grows regularly in warm to temperate climates from fall through early spring.
Green Garlic is available in spring and early summer. Green Garlic is immature garlic and looks like a slightly overgrown scallion.
Grapefruit from California, Texas, Florida and Arizona comes into season in January and stays sweet and juicy into the early summer.
Green Onions/Scallions are cultivated year round in temperate climates, but come into harvest in the spring in warmer areas.
Greens of different varieties start coming into season in warmer regions around the beginning of spring.
Kiwis grow on the vines and are harvested winter through spring in warmer and temperate climates.
Kumquats come into season in late winter and are still available in very early spring.
Lemons are at their juiciest from winter into early summer.
Mint starts thriving in the spring.
Morels are foraged in the wild in the spring. Look for firm specimens at specialty markets and stands at farmers markets.
Navel Oranges hit the end of their season in the spring.
Pea Greens are sold in big tumbled masses in spring and early summer. Look for bright vines with fresh, vibrant leaves.
Peas (garden, snap, snow, etc.) come into season in the spring an continue in most areas throughout the summer.
Radishes are at their sweetest and crunchiest in the spring.
Rhubarb is the first fruit of the spring in many areas. Look for heavy stalks with shiny skin.
Spinach season varies with you climate. They thrive year-round in temperate areas, and fall through the spring in warmer regions.
Spring Onions are simply regular onions that farmers pull from the field to thin the rows in spring and early summer.
Strawberry's peak April though June in warmer climates. Cooler areas of the country have shorter growing seasons that range from five months to as short as a few weeks.
Sweet Onions are generally available in spring and summer.
Wild Arugula is foraged in spring and again in fall.