Bring on the farmer’s markets! Spring is here en force, and we are
celebrating by eating up all of her delectable bounty. Here are five things you
can find fresh in the grocery store right now, along with a few fantastic ways
to serve ‘em. Dig in!
This red, leafy plant is a funny one. In many parts, it’s considered a
vegetable—and indeed, it looks like one. But because it is often treated as a
fruit, some states have declared that it is one. The tart stalk can be treated
like celery or like berries, cooked down with sugar. The stalks contain 16
percent vitamin C and 10 percent calcium, making it a good source to keep ya
healthy and strong in early spring.
Eat it like this: Stew it
down with sugar and use it with strawberries in a pie or crumble, or as a
dessert topping. Or, roast in the oven with a sprinkling of sugar until soft
and toss it in a salad.
A cup of strawberries packs more than your daily recommended serving of
vitamin C, so it’s great during cold season. It’s also loaded with fiber—11 percent—making
it a fairly filling snack, though it does present a whopping dose of natural
sugar (about 7 g). Strawberries also have a particular kind of antioxidants
called polyphenols, which boost your immune system, protect your body from
cancer and lower your cholesterol.
Eat it like this: You don’t
need to add more sugar to these delights to make them palatable. Add them to
your morning yogurt or cereal, top toast with Nutella and berries for a
breakfast treat or serve them up with real whipped cream.
They might make your pee smell funny for a few hours, but these spears
are worth it! Loaded with vitamin A and C as well as iron and fiber, it’s
pretty much got all you could want from a veggie. Pick skinny spears and break
off the bottom inch before cooking for tender eats.
Eat it like this: Toss with
olive oil, salt and pepper and roast until they start to brown for a tasty side
dish. Or, blanch in water and serve on a crudite platter, chop and toss in
pasta or salad.
Even though they’re tiny, these babies pack a punch! Technically a
fruit, they have a surprising amount of protein (8 g in a single cup serving)
as well as 7 g fiber and 10 percent potassium. In addition, scooping these
little guys up gives ya 22 percent vitamin A, 96 percent vitamin C, 10 percent
vitamin B-6 plus iron and magnesium. Whoa.
Eat it like this: We love
them on their own with a pinch of salt, fresh ground pepper and a bit of
butter, but try mixing them into rice for a pilaf, a cold bean salad or pasta.
These sweet onions are grown in Georgia in a certain area defined by
state law. They’re fat- and cholesterol-free on top of being a good source of
vitamin C and fiber. Another bonus? They contain phenolics and flavonoids that
have anti-inflammatory and anticancer properties.
Eat it like this: Roast them
with chicken and meats in the oven alongside root vegetables like carrots and
potatoes, or slice them thin and put them in a salad raw.
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BY BRITTANY TAYLOR ON 4/9/2014 5:12:00 PM
POSTED IN healthy eating 101, nutrition, produce, asparagus, berries