March, April, May
Eating Seasons means eating locally grown fruits and vegetables guaranteeing you the highest nutritional value. Eating locally seasoned produce is also much cheaper at your local Farmers Market then it is in your local supermarket so make sure to google “Farmers Market (insert zip code)” or you can search here http://www.localharvest.org Of course, you can find all of these food items all year round, as they are grown all over the country, but when you purchase these produce items locally they are fresh, colorful and packed with flavor.
You can enjoy fruits and vegetables year round by buying frozen, canned & 100% juiced but buying fresh seasonal produce is the absolute BEST.
FRUIT IN SEASON
Apricots
Avocados
Cherries
Grapefruit
Honeydew Melon
Kiwi
Kumquat A citrus fruit that resembles a smaller orange. Kumquats grow on trees and can sometimes be very bitter when not ripe. They are also the only citrus fruits that can be enjoyed whole, skin and all.
Lemons
Lychee- This fresh fruit has a delicate, whitish pulp with a floral smell and a fragrant, sweet flavor. Since the flavor is lost in the process of canning, this fruit is usually eaten fresh. I love a Lychee Martini – Mama Kat
Mango
Pineapple
Navel Oranges
Strawberries
VEGETABLES IN SEASON
Artichoke
Arugula
Asparagus
Beets
Broccoli
Corn
Fava Beans
Fennel
Fiddleheads- This vegetable, that resembles an instrument–hence where it gets its name, are a huge source of Omega-3 & Omega-6 fatty acids and are high in iron and fiber.
Greens (Collard greens, Swiss Chard, Butter Lettuce, Red leaf Lettuce, Manoa Lettuce, Spinach, Mustard greens)
Green beans
Leeks
Morel Mushrooms- These distinctive mushrooms appear honeycomb-like, in that the upper portion is composed of a network of ridges with pits between them. When sliced lengthwise, breaded and fried, their outline resembles the shape of a fish. As with most edible fungi, they are best when collected or bought fresh.
Onion
Parsley
Peas
Radishes
Rhubarb- Fresh raw leaf stalks are crisp, similar to celery, with a strong tart taste. Most commonly, the leaf stalks are cooked with sugar and baked in desserts.
Scallions
Squash
Turnips
Watercress
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