Spring means its time to get excited about stocking your cart with produce.
The dark and cold days are replaced by slightly longer, sunnier, warmer ones.
The break in weather gives life to the produce weve come to associate with spring.
Photo:Ali Redmond
Papayas can be eaten green or ripe.
Or spring forward withPea SouporQuinoa with Peas & Lemon.
Yu Choy
Yu choy or choy sum is also known as Chinese flowering cabbage.
Mushrooms
Mushroomspack serious flavor, especially in vegetarian dishes that can often lack savoriness.
Theyre also nutritious, says plant-based expertVandana Sheth, RDN, CDCES.
Whats more, green leafies supply antioxidants that counter cell-damaging oxidative stress.
Sheth recommends enjoying leafy greens raw in salads and smoothies or cooked as a quick side dish.
Some ideas for standout sides?
TryWatercress with Rice Wine-Oyster Sauce,Creamed SpinachorHerb & Arugula Salad with Balsamic Vinaigrette.
Bottom Line
The month of March is a great time to stock up on spring produce.
Each is packed with a variety of nutrients to help fuel the longer, warmer days.
