Welcome back, Sweet Life Wellness community! As the days grow longer and the weather warms up, there’s no better time to rejuvenate your diet with the vibrant flavors of spring. One of the best ways to do this is by incorporating locally sourced fruits and vegetables into your meals. If you’re in the Maryland area like us, you’re in luck because our region boasts an abundance of fresh produce that’s bursting with flavor and nutrients. Join DC Metro Area Dietitian Kay Loughrey explore some of the top picks to add to your grocery list this spring.
- Asparagus: Asparagus is a quintessential spring vegetable that’s not only delicious but also packed with nutrients like vitamins A, C, E, and K, as well as folate and fiber. Look for crisp, bright green spears at your local farmer’s market or grocery store.
- Spinach: Popeye was onto something with his love for spinach. This leafy green is a nutritional powerhouse, boasting high levels of vitamins A, C, and K, as well as iron, calcium, and magnesium. Use it as a base for salads, toss it into soups and stir-fries, or blend it into your morning smoothie.
- Radishes: Crisp and peppery, radishes add a burst of flavor and color to salads, sandwiches, and snacks. They’re also a good source of vitamin C, potassium, and fiber. Look for radishes with firm, smooth skins and vibrant green tops for the freshest taste.
- Arugula: With its peppery flavor and delicate texture, arugula adds a gourmet touch to salads, pizzas, and sandwiches. It’s also a great source of vitamins A, C, and K, as well as calcium and potassium. Look for fresh, bright green leaves for the best flavor.
Coming Later This Spring:
- Cherries: Another springtime favorite, cherries are not only delicious but also packed with antioxidants and anti-inflammatory compounds. Whether you prefer sweet cherries for snacking or tart cherries for baking, incorporating these juicy fruits into your diet can help support your overall health.
- Strawberries: Nothing says spring quite like the sweet juiciness of strawberries. These ruby-red gems are rich in antioxidants, vitamin C, and fiber. Whether you enjoy them on their own, in salads, or blended into smoothies, strawberries are a must-have for your spring shopping list. Both strawberries and cherries are best in late spring, May through min-June is the best time to incorporate these delicious fruits in your diet!
By incorporating these fresh and locally sourced fruits and vegetables into your springtime meals, you’ll not only delight your taste buds but also nourish your body with an array of vitamins, minerals, and antioxidants. So head to your nearest farmer’s market or grocery store and stock up on these seasonal delights. Your taste buds and your health will thank you! For more information about eating seasonally and how it pertains to weight loss check out Seasonal Foods and Weight Loss, where we delve deeper into the connection.
Here’s to a season filled with delicious flavors and vibrant health!
References:
Texas Real Food. April Seasonal Produce: What’s in Season in Maryland? [Internet]. Texas Real Food; https://discover.texasrealfood.com/seasonal/april/maryland
Maryland State Archives. Maryland Agriculture: A Look at the State’s Agricultural Profile [Internet]. Annapolis (MD): Maryland State Archives; https://msa.maryland.gov/msa/mdmanual/01glance/html/agripro.html
University of Arkansas Division of Agriculture – Miller County Extension. Why You Should Eat More Asparagus. Little Rock (AR): University of Arkansas Division of Agriculture; https://www.uaex.uada.edu/counties/miller/news/fcs/fruits-veggies/Why%20You%20Should%20Eat%20More%20Asparagus.aspx
Everyday Health. Potential Health Benefits of Strawberries.New York (NY): Everyday Health; https://www.everydayhealth.com/diet-nutrition/potential-health-benefits-of-strawberries/
EatingWell. Health Benefits of Spinach Meredith Corporation; https://www.eatingwell.com/article/7669302/health-benefits-of-spinach/
https://seasonalfoodguide.org/
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Kay Loughrey, MPH, RDN, LDN
Transformational Speaker, Breakthrough Coach, Nutritionist-Dietitian
Emma O’Connor, Nutrition Intern
Student, Master’s degree program in Nutrition
North Carolina Central University
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