Happy Spring!

I am so SO ready for transition to the lighter, fresher flavors of Spring! For those of you who are interested in eating seasonally, here's what's up and in season for March:

VEGETABLES:

ARTICHOKE

ASPARAGUS

CELERY

FENNEL

MOREL MUSHROOMS

PEAS -- EDIBLE POD

CHARD

COLLARDS

FRISEE

KALE

MESCLUN

NETTLES

SPINACH

TATSOI

BROCCOLI

CABBAGES

CAULIFLOWER

CARROT

CELERY ROOT/CELERIAC

JERUSALEM ARTICHOKE

RADISH

GREEN GARLIC

LEEK

SPRING ONIONS

FRUITS:

HAAS AVOCADO

CHERIMOYA

KIWIFRUIT

RHUBARB

STRAWBERRIES

MEYER LEMON

KEY LIME

NAVEL ORANGE

TANGERINE/MANDARIN ORANGE

Of course, not all these things will be grown locally in any one area. The best thing to do is to head out to a local farmer's market, which are gloriously opening once again! It's so much fun to eat fruits and vegetables in the season they actually are meant to grow...it's like getting a new gift from God every couple of months. Who wants to eat a peach when it tastes like mushy cardboard, anyway? It's amazing how the energy and benefits of seasonal fruits and veggies so perfectly correspond to what our bodies need at that particular time. I think it's no small coincidence that our bodies crave the richness and warmth of a cozy butternut squash soup during the long, cold days of winter...exactly when squash is available! And it's amazing how in spring God makes nature grow the lovely, light, astringent things that make us feel refreshed and new -- just as the earth sends forth all that is new and bright. I'm anticipating my first rhubarb crumble of the year...

PS Thanks to Renee Loux for the great seasonal produce chart in her wonderful book The Balanced Plate.