On March 20, the seasons changed as winter became spring. While the weather is still harsh in some parts, the newest spring produce varieties are being harvested as we speak. Below are some of the common spring fruits and vegetables:
- Collard greens
- Greens (cooking)
- Swiss chard
When shopping at the supermarket, these fruits and vegetables will most likely be domestically grown and possibly local. If you’re hitting the farmer’s markets, this is the freshest of the freshest in the coming months.
Seasonal eating decreases cost because you’re buying produce at its peak supply. Nutritional experts claim that eating seasonally ensures the freshest and most nutritionally dense food possible as well.
This spring, incorporate some of these foods into your diet if you don’t eat them already and see if seasonal eating is for you. An increase in fruit and vegetable consumption is always a good idea.
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