Spring is in the air, and with a new season comes new seasonal fruits and vegetables. Eating with the seasons is a great habit for any classy co-ed to pick up. Eating seasonally means that produce has a shorter distance to travel to get to your plate, which translates into more nutrients in your body. Eating with the seasons is also a good way to support local agriculture. Go to your local farmer’s market and find some new fruits and vegetables to try or pick up some of your favorites.
Broccoli Morel mushrooms
Collard greens Pineapple
Fava Beans Spinach
Green Beans Vidalia Onions
Fruits and vegetables are great sources of vitamins, minerals, and other natural substances that may help protect against chronic diseases, like stroke and other cardiovascular diseases along with certain cancers.
Strive for your five a day and eat the rainbow for better health! Fresh, canned, frozen, dried, or 100% fruit juice, in all of their forms they are a great addition to any meal or snack.
Now, what to do with all of this lovely produce? Here are a few spring recipes to inspire your taste buds:
Ellen Ratliff is a Senior Health Writer at College Lifestyles ™. She is a junior at Michigan State University, majoring in Dietetics with a specialization in Health Promotions. Her favorite spring fruits and vegetables are asparagus, broccoli, pineapple, and carrots.