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Savor the Season:Utilizing Spring Time Harvests

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By Rachel Derry
Staff Writer LIFamilies

When it comes to eating healthy and feeling good, it is important to keep in mind what is readily available to you to keep your meals and preparations fresh and new. Living in a relatively rural area, (well at least, usually, no matter where you are on Long Island you can usually find fresh, local produce nearby) being a fresh foodie can help you survive all of the seasons with a fresh food intellect. Even in the dead of winter there are fresh foods to be taken advantage of.

Keep an eye out for local Farmers Markets starting to pop-up again as the temperatures start to increase in the early spring. In New York, and other similar climates, in the early spring (late March-early April) you will find plenty of local potatoes, carrots, and onions in season. You may even find local oysters, squash, and turnips still available.

As the spring progresses, from late April into May, you will have a whole plethora of season vegetable start to appear for the season. Asparagus usually shows in late April, but may even be found in March during warmer seasons.

Radishes, rhubarb, spinach and broccoli all start to arrive later in the Spring as you get ready for more comfortable weather, and shape-up for the summer! (Eating plenty of veggies is a great way to get your family in a healthier mindset for the looming summer season!)

As June arrives, so do the tastes of summer before it even begins! Fresh strawberries and tomatoes join the fellow new-comers of cabbage, snap-peas, and squash to freshen up your pallet to ready for scorching summer days and breezy summer nights!

As we all wait longingly for that blessed summer season, it’s important to remember that the warm weather is not the only climate to bring about fresh treats.

Long Island Green Living Articles > Savor the Season:Utilizing Spring Time Harvests

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