March: National Nutrition Month and Spring Produce!

It’s finally March! 

 The Academy of Nutrition and Dietetics has dubbed March “National Nutrition Month” to focus attention of the importance of making informed food choices and developing sound eating.  The theme for 2015 is “Bite into A Healthy Lifestyle.” What better way to do that then incorporating delicious spring produce into our meals! Below are some vegetables that are best harvested during Virginia’s spring months:

Chard These bunches of brightly colored stems and dark green leaves can be eaten in salads or stir-fries. The stalk and ribs are edible, resembling the flavor and texture of celery. It is also an excellent source of vitamins A and C.

Arugula This peppery flavored green can be found in bunches or loose with attached roots and only stays fresh for a couple of days. It is an excellent source of Vitamin K and can be served similarly to chard- in salads or cooked.

Radishes These firm bulbs should be picked while still attached to bright whole leaves. They may be available year-round, but these roots are at their best in the spring. Ever popular in salads and slaws, these veggies are packed with B vitamins and potassium.

Leeks The skinner the better! Leeks are very similar to onions but have a subtler, sweeter flavor. Leeks are fantastic cooked in soups, with potatoes, and accompanying seafood.

Asparagus What's a spring produce list without asparagus? Don’t be fooled-an asparagus’s thickness in no way indicates tenderness (which is related to how the plant is grown and how soon it is eaten after harvest rather than spear size). Try to purchase asparagus just before using it. To prep, snap off the thicker, woody end of the asparagus.

Rhubarb Though technically a vegetable, this stalk can compliment fruit in desserts all spring long. Red stalks are sweeter than green. Wash and remove leaves just before using.

Sugar Snap Peas Look for plump, bright green pods- this hybrid veggie is crisp, sweet, and a great source of vitamin C. Also plump, bright green pods. Unlike favas, the whole bean is edible — pod and all. They’re great raw, but can be cooked too.

Vidalia Onions Large and super sweet- these onions should be picked while they have a firm dense ord and no visible soft spots.

Other produce worth mentioning:

Artichokes

Fava Beans

Cherries-end of spring

Apricots

Baby carrots (true baby-not the shaved down bagged kind)

Mint

Morel mushrooms