Eating seasonally! Eating fruits and vegetables in their peak season of ripeness has many benefits. Not only does produce taste better, but produce picked and eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances.
More vitamins, minerals and antioxidants in your fruits and vegetables can increase energy levels, boost immune system and protect against inflammation.
Eating seasonally often means eating locally grown foods, so it’s good for the environment too: It supports small and midsize local farmers, cuts down on pollution from shipping and trucking food and reduces your carbon footprint. And if all that’s not enough to get you to make some simple switches in your diet, consider this: In-season foods save you money.
What’s in season for Spring?
Shaved Asparagus Salad
(Makes 2 cups of salad)
½ pound large asparagus spears, trimmed
¾ cups cucumber, sliced in halves
1 tbsp. finely chopped basil
1 tbsp. fresh lemon juice
1 tsp. olive oil
¼ tsp. black pepper
¼ tsp. Dijon mustard
Pinch of salt *optional
¼ cup feta cheese (substitute goat cheese or mozzarella if desired)
Hold each asparagus spear the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use.
Combine asparagus and cucumbers in a medium bowl.
Combine basil, lemon juice, olive oil, pepper, mustard and salt, stirring with a whisk. Drizzle mixture over vegetables and top with cheese.