A Bouquet of Spring Produce

Spring is here! This means many more choices available to make healthier eating a snap. Listed below are the most abundant fruits and vegetables from the April, May and June harvests.  This is where you will find the best value for your money spent, especially important during this period of nationwide food cost increases.

Visit a farmers market near you and buy organic while helping to support our local farmers. These venues are often much less expensive than a supermarket. Find a farmers market in your area.

Enjoy!
Angela Rossi
Director of Food Services and Clinical Nutrition Services

Simple Spring Recipes

To appreciate and obtain the full flavor of these fruits and vegetables, many are best eaten raw, rather than incorporated into a recipe where their flavors may be overtaken by other ingredients. And there are many quick and easy recipes that don't require much cook time. This is a plus for those who do not want to use an oven much as the temperature outside rises. 

Try these quick, simple recipes* with dinner tonight:

• Steamed artichokes
• Blanched vegetables (asparagus, green beans or peas)
• Cooked spinach

*All recipes approved by Angela Rossi. Angela is a certified chef and the Director of Food Services as well as Clinical Nutrition Services at National Jewish Medical and Research Center. For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.