Eating for the Season: Spring Time
Time to put away the soups and roasted veggies and welcome back crisp salads and nutritious smoothies! Learn how to adjust your grocery list for the spring season.
Happy Spring!
If you listen to what your body naturally wants at this time of year, it’s very sync with what’s coming up from the earth.
Our bodies naturally want to shed the extra layer of winter weight. The types of foods that we find ourselves drawn to now—bright, crisp vegetables that sprout from the ground, foods that symbolize rebirth and growth—help us achieve healthy fat loss and fulfill our nutrient needs at the same time.
Check out the list of foods in season this spring to consider for your organic grocery list.
Herbs: chervil, chives, dill, horseradish root, mint, parsley, tarragon
Salad greens: arugula (rocket), baby lettuces, endive, mâche (corn salad), mizuna, pac choi, sorrel, spinach, watercress
Cooking greens: beet greens, chard, collards, kale, radish greens, spinach, turnip greens
Root veggies: beets, parsnips, radishes, salad turnips
Sea veggies: dulse, various kelps (such as kombu and wakame), nori (laver), wrack
Fruits: apricots, blackberries, blueberries, boysenberries, cherries, nectarines, peaches, plums, raspberries, rhubarb (not technically a fruit), strawberries
Garden veggies: asparagus, garden peas, potatoes, scallions, spring onions, sugar snap peas
Meat: Most pasture-raised meat and wild game is best in the fall and winter, but spring is a great time to stock up on frozen and aged meats. Remember to choose grassfed.
Fish: Spring is the season for most freshwater fish including bass, carp, catfish, crappie, pike, salmon, sunfish, trout and walleye. Saltwater seasons vary. Remember to choose wild caught vs farm-raised.
Dairy: Fresh milk and cheeses made with milk from animals that graze on green pasture are highly nutritious in late spring. Remember to choose organic and grassfed.
Namaste,
Brenda
