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Spring Seasonal Veggies

Hey Vegi Fam!

It’s more important than ever to get your servings of fruits and veggies in now that we can see the light at the end of this coronavirus tunnel. And, by eating seasonally, your fruits and veggies will be jam-packed full of flavor and nutrients. If you have the space, you might even consider starting your own garden to save that money and start a new hobby. But, even if you don’t have time for a garden (or just aren’t a fan of messy hands and digging around in the dirt), heading to your local farmers market and getting in-season produce is a fun way to support your local economy and find some healthy noms. This week, we’re serving you a blog full of the veggies you’ll probably find and how you can use them in tasty, nutritious recipes.

Here’s a list of delicious produce you’ll find all over markets now:

1. Asparagus

Asparagus is a delightful and tasty veggie, full of antioxidants and nutrients. It also promotes digestive health and lowers blood pressure. Whether you saute this veggie is a little olive oil as a side dish or want to make it the star, it’s an easy way to add more nutrition to your diet.

2. Cabbage

When you think of cabbage, you might be thinking of a boring, bland, not-so-green leafy veggie. Not true! Cabbage is so versatile. You can use it to make cabbage rolls as a main course, chop it for a delicious slaw, or even use it as an alternative taco shell. Cabbage is also packed with Vitamin C, can aid with digestion, and can lower cholesterol.

3. Carrots

Carrots are one of the three main ingredients, along with onions and celery, that add flavor to most soups and stews, and that’s not by accident. Carrots are packed full of sweet flavor and texture that help any savory recipe taste delicious. Plus, they contain tons of nutrients, like Vitamin A, Vitamin K1, Vitamin B6, Potassium, and Biotin.

4. Mushrooms

Mushrooms are a tasty, umami fungi that add texture to any dish. And, foraging for them could be a fun activity for the whole family -- just make sure you have a guide to show you which mushrooms you should be avoiding! They’re full of both fiber and flavor too.

5. Rhubarb

Another excellent source of fiber is rhubarb. This veggie is usually paired with sweet fruits like strawberries to counteract its tart taste. But, it’s high fiber levels still make it a veggie you’ll want to add to any dessert you’re making this spring season.

6. Strawberries

Speaking of fruits that pair well with rhubarb, strawberries are just beginning to be in season! Strawberries are sweet, delicious fruits that are perfect for any time of day as a snack, part of breakfast, or even dessert. They’re also a great source of Vitamin C and potassium.

7. Peas

Ah, the humble pea. We love adding this veggie to stir frys, pilafs, or other mixed veggie dishes. This vegetable’s sweetness is perfect for lifting up dishes and adding an extra punch of flavor. They also add protein and fiber to what might normally be a small side dish, helping to pack your meals with nutrient-dense food.


Now to incorporate these veggies into your everyday meals!


Utilize mushrooms in this delicious avocado toast:


These vegan cabbage rolls have an asian twist that would be delicious for any lunch:

If you’re feeling a little under the weather, this asparagus soup will be sure to cheer you up:


Utilize green peas in this delicious samosa snack:


This asparagus risotto looks so tempting and will be sure to impress any guest you have:

Or, if you’re going to a cookout, you might want to try this playful take on “pulled pork” with “pulled carrots”:


This strawberry rhubarb crisp will be a tasty and nutritious end to any meal:

Try out any of the recipes? Comment below with ones you found tasty!


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