Incorporate these spring fruits and vegetables into your diet and start eating seasonally today!
Ah, Spring! This colorful season of renewal is a vibrant time in the culinary world. Fresh fruits and vegetables are abundant, making it easier to eat healthily and experiment in the kitchen. Here are some of our favorite spring fruits and vegetables, and ways you can easily incorporate these peak produce into your diet.
What duo says “Spring is here!” more than rhubarb and strawberries? When it comes to spring fruits, rhubarb and strawberries take center stage, heralding the arrival of warmer days and sun-kissed flavors. The tartness of rhubarb, with its vibrant ruby stalks, pairs perfectly with the natural sweetness of strawberries, creating a harmonious balance of flavors.This dynamic duo stars in countless culinary creations, from pies to jams.
Chef Lana Lagomarsini showcased this best in her white pound cake with rhubarb compote dessert that she made for her A NIGHT IN pop-up dinner with us.
To add some refreshment into your meals, try these often-overlooked root vegetables that are a gift of spring’s bounty.
Radishes, available in varieties like fiery red and elegant watermelon, offer a refreshing crunch and a mild peppery kick. They are perfect for adding a zesty twist to salads, sandwiches, or even enjoyed on their own with a sprinkle of sea salt. Turnips also have a slightly peppery taste that transforms when roasted, bringing out their natural sweetness and making them a delightful addition to roasted vegetables or stews. Both radishes and turnips are also great pickled!
Spring arrives with an abundance of greens to grace our plates. Spring greens such as arugula, frisée, dandelion, and watercress thrive in this season and are a perfect addition to your diet. They bring in a burst of flavor, vibrant green hues, and a nutritious boost to any dish. As “fancy greens”, they effortlessly elevate salads, provide a vibrant bed for roasted vegetables, or lend a delightful bite to sandwiches.
Channel your inner chef and experiment with fresh spring salads, like Chef Christa Lynch’s fresh spring salad that she created for our A NIGHT IN pop-up, Morebeza.
Spring herbs are a chef’s best friend, adding depth to dishes with their next-level aromatic profiles. Some of our spring herbs faves include chives, parsley, and dill.
Chives add a subtle onion-like flavor and a beautiful pop of green to various dishes, from creamy mashed potatoes to omelets and savory tarts. Parsley, with its bright and refreshing taste, is a versatile herb that enhances the flavors of soups, salads, and roasted vegetables. Dill, with its delicate feathery leaves, gives a distinctive aroma to dishes such as fish, salads, and pickles.
We love using spring herbs in Caribbean green seasoning recipes, like Chef Toya Henry’s green seasoning-stuffed chicken
Eating seasonally is powerful. It helps you incorporate fruits and vegetables into your diet affordably since they’re in abundance. You can experiment with diverse flavors, connect with the rhythm of Mother Nature, and enjoy freshness throughout your diet. Embrace spring flavors and let your culinary creativity soar!
Explore our virtual and in-person cooking classes, mixology experiences and more — all hosted by Black chefs and culinary creators.