You can get almost any produce at the grocery store, but how can you tell what’s actually fresh and local from what’s been imported from a country halfway across the world?
Luckily, we’re fortunate enough to live in an area that has an amazingly diverse farmers’ market. This week, wander through the booths at Farmers’ to scope out what’s available right now.
Whether you make it to a fresh market or just the grocery store down the street, be sure to explore the fruits and veggies prime for the taking this season. Instead of picking up the usual basket of strawberries or bag of apples, branch out and try some of these unconventional must-haves for spring.
1. Artichokes
Aside from making the classic spinach and artichoke dip, you can also grill, roast, stuff, or easily microwave steam this prickly vegetable.
2. Parsnips
Slice and pop these in the oven to make baked rosemary parsnip fries or cinnamon citrus roasted parsnips.
3. Rhubarb
Pies aren’t the only thing you can make with rhubarb. Oven-roast a pan of spiced braised rhubarb, and bake muffins, rhubarb oatmeal bars, and strawberry rhubarb scones.
4. Asparagus
The easiest way to devour these tasty vegetables is to roast them in the oven with oil and garlic or lemon and thyme. If you’re living off the stereotypical college cuisine of top ramen, add chopped asparagus to the broth to shake things up a little.
5. Avocados
These green guys are chock-full of fiber and nutrients. Cut one up into small chunks and add to a salad or slice and put on a sandwich or panini. Better yet, make bacon-wrapped avocado fries!
6. Kumquats
Throw them in your backpack for a quick snack in-between classes. You can eat these little orange-like fruits plain (yes, the skin is edible!), slice and add to salads or make these adorable kumquat cupcakes.
7. Radishes
These pink little bulbs are best sliced and put on pizza or salads. Try this Moroccan radish and carrot salad for a refreshing Mediterranean alternative to mixed greens.