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A Guide To Produce

Updated on June 10, 2013
Source
Apricot Salsa
Apricot Salsa | Source
Artichoke and Spinach Mac and Cheese
Artichoke and Spinach Mac and Cheese | Source

When spring comes around I think about all the amazing fruits, and vegetable at are in season. At the end of winter it is a welcomed sight for many. Eating fruit and vegetables while they are in season is a grate away to celebrate the season, support you local farmers and growers, and some believe it is also better for your health. This guide will tell you what is in season, what to look for when buying and also include some of my favorite recipes for produce you buy.

This is a basic list of what is in season this spring but check where you live as season very.


Whats In Season And How To Choose Them


Season Spring March- May

Apricots- Look for apricots that are plump, firm but not hard, and even in color.

Store at room temperature or in a ziploc bag in the refrigerate.

Artichokes- Look for artichokes that Heads are tightly closed and heavy for there size. Pull back a leaf and look for any blemish, mold or discolor.

Store in a ziploc back in the refrigerator with a paper towel to keep dry.

Asparagus- Look for asparagus with no smell and dry tight closed tips. Avoid if the asparagus is limp or soft.

Store but wrapping the end of the asparagus in a wet paper towel, place in a ziplock bag in the refrigerator.

Endives- Look for endives have light leafs and crisp firm head.

Store in the crisper drawer of your refrigerator.

Broccoli- Look for broccoli that is a green blue color with tight heads

Store in refrigerator.

Butter Lettuce- Look for crisp unblemished butter lettuce . Avoid welted butter lettuce.

Store washed butter lettuce in a ziploc bag in the refrigerator.

Corn- Look for corn that has a green husk, fresh silks, and the rows of corn are tight and unblemished.

Store in refrigerator but use as soon as you can.

Fennel- Look for fennel that is firm with bight green leaves, and is unblemished.

Store in a ziploc bag in the refrigerator.

Green Beans- Look for fresh, bight colored green beans that snap easy when bent in half

Store in ziploc bag in the refrigerator.

Honeydew Melons- Look for melons that are heavy for there size and have a waxy outside not fuzzy.

Store at room temperature.

Limes- Look for limes that are heavy for there size with a bight smooth shinny skin.

Store in refrigerator

Mango- Look for mango that are firm and smell sweet. Avoid if the mango feels sticky.

Store at room temperature use as soon as you can.

Mustard Greens- Look for Mustard greens that are green and unblemished. Avoid if Mustard greens are brown, yellow and wilted.

Store Remove any ties and wrap in wet paper towel place in ziploc bag and store in the refrigerate.

Oranges- Look for oranges that are firm with a smooth skin and heavy for is size.

Store at room temperature.

Peas- Look for peas that are bright green and firm and avoid any that are blemished or off colored.

Store in ziploc bag int the refrigerator.

Pineapple- Look for pineapple that has dark green leaves sweet, and that is unbruised. Avoid if leaves are dry or easy to pull off.

Store Eat as soon as you can.

Rhubarb- Look for rhubarb that is bright red and sweet, avoid if limp

Store in a ziploc bag in the refrigerator.

Spinach- Look for fresh crisp spinach that has no marks.

Store in ziploc bag in the refrigerator.

Strawberries- Look for strawberries that are bright red with green caps. Avoid if soft or has bug damage.

Store in refrigerator.



What is Your Favorite Spring fruit

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Seasonal Recipes

Apricot Salsa

2 c fresh apricot, Diced

½ c sweet onion, Diced

2 jalapeno (remove seeds for a milder version) Diced

½ c fresh pineapple Diced

¼ c tomato, Diced

2 cloves garlic, Minced

2 tsp fresh cilantro, Minced

¼ c fresh lime juice

Salt and Pepper to taste

Mix all in bowl and chill for a hour. Sever with chicken, fish or chips.


Artichoke and Spinach Mac and Cheese

2 tbsp olive oil

1 bag fresh spinach

4-6 cooked artichoke hearts, Chopped

1 box macaroni pasta

3 cloves garlic, finely chopped

2 tbsp flour

½ c good white wine

2 ½ c milk

½ tsp nutmeg

Salt and Pepper to taste

2 c cheddar cheese, Grated

1 ½ c Parmesan cheese, Grated

Boil pasta in salted water, when tender drain

toast garlic in oil add flour, cook till light brown, and nutty smelling. Add wine to the pan and cook for another minute or so. Whisk in milk as it starts to thicken a vegetables, nutmeg, salt and pepper. Cook till hot. Add cheese a bit at time stir till milted toss with pasta. Sever as is or pour in baking pan top with more cheese and brown in oven till cheese is melted.

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    • mr-veg profile image

      mr-veg 3 years ago from Colorado United States

      Great List Brenda, I will try and get these and give the recipe a try !! thanks for sharing your insights !!

    • WhatToCook profile image
      Author

      Brenda 3 years ago from Springfield, MO

      Thanks. I hope you enjoy the recipes.

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