Spring is right around the corner, which means warmer weather and lighter fare. Here’s what fruits and veggies to look for in the coming weeks -- at the grocery store, Farmer's Market, and at our San Diego team events!
These are a great source of Vitamin C, folate and magnesium! To select the perfect artichoke, choose one with tightly closed leaves. Then, pull back one of its leaf to check the heart for black blemishes.
Asparagus is high in Vitamins A and C and typically harvested from March through June, depending on where you live. To select, choose odorless asparagus stalks with dry, tight tips.
Beets are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.
Peas are a fat-free source of Vitamin C, Vitamin A and dietary fiber. To select the best peas, choose firm, bright green, medium-sized pods with no signs of decay or wilting.
An excellent source of Vitamin K and C, look for bright maroon/red/purple leaves that are moist and tender. Radish leaves that are dried, limp or yellowed indicate poor quality.
Rhubarbs are fat-free, low in calories and are the first fruit of spring in many areas. Choose flat, heavy stalks with shiny skin. Deep red stalks are sweeter and richer; tenderness is not related to size.
Fennel is great source of Vitamin C, potassium and fiber. Choose firm, unblemished fennel bulbs with bright green leaves, and refrigerate in a plastic bag for up to five days.
These are high in Vitamin C and folate. Choose shiny, firm strawberries with a bright red color, and avoid any that look shriveled, mushy or leaky. Peak season is April through June.
Packed with Vitamin C, grapefruits from California, Texas, Florida and Arizona come into season in January and stay sweet and juicy into early summer.
Want to learn how you can incorporate these spring fruits and vegetables into your diet? Visit www.lajollacooks4u.com for more delicious recipes and kitchen tips.