How to choose and use fresh spring produce.

Spring has sprung and made its way to your plate. As you stroll through the grocery store you’ll begin to see delicious, vibrant local items that didn’t look as appealing during the winter months. Farmers’ markets start to pop up and you’ll be replacing your hearty meals with light, fresh and bright ones. 

With spring offering an array of versatile produce, you may often wonder: What should I buy, how do I choose and how should I use it?

Though found year-round at larger supermarkets, asparagus is an almighty vegetable packed with flavour and nutritional benefits that tastes much better April to June. These tasty spears contain big bold flavour and loads of fibre, zinc and vitamin E. Take advantage of the short seasonal life of asparagus and use it for almost every meal. Asparagus can be grilled, baked, boiled or fried. No matter which way you decide to cook it, it will never disappoint. When shopping for the perfect bundle, ensure the tops of the asparagus aren’t mushy and the stalks are firm and crisp. Turn the bundle over and choose one that doesn’t appear totally dried out. When you get home with your asparagus, trim the stalks to remove the hard bottoms and submerge the ends in water until you are ready to enjoy. 

Delivering a mild-to-sharp taste come spring, radishes are an underused vegetable that many don’t know how to eat. With bright colours and intense flavour, you can enjoy a radish from top to bottom. The radish is not only meant to be placed in salads, it can also be pickled, cooked and placed in soups. When shopping for radishes, look for rich and deep colours with the leafy tops still intact. The tops of the radish can be eaten as well and offer a less sharp flavour, so they’re a perfect addition to any spring salad. 

There is nothing worse than buying a container of strawberries that lack flavour and colour. This is something you don’t have to worry about now that spring is upon us. Buy local and you won’t be disappointed. Switch out heavy and sugary desserts with the natural flavour and sugars of ripe strawberries. Look for strawberries that are bright in colour and firm to touch. Use your berries to make cakes, muffins or smoothies, or even experiment by making ice cream. With rhubarb also in season, add it to any strawberry dish you create to add the perfect balance of sweet and tart.

Even though these ingredients can typically be found throughout the year, there is nothing better than tasting the really fresh, bold flavours of nature’s bounty in the springtime.