Smell that? Spring is in the air, and I couldn’t be more excited to welcome some of the tastiest produce picks at the grocery store, farmers market, and inevitably, in my kitchen. Here are a few of my favorites as well as recipe inspiration to get your spring started.

Spring fling! Produce picks to love

Smell that? Spring is in the air, and I couldn’t be more excited to welcome some of the tastiest produce picks at the grocery store, farmers market, and inevitably, in my kitchen. Here are a few of my favorites as well as recipe inspiration to get your spring started.

 

Spring fling: Cabbage

Cabbage

Cabbage is a leafy green that belongs to the cruciferous vegetable family (which proudly boasts broccoli and cauliflower). It has a long season—from January through October or November, which means it springs into action in my kitchen during this time of year. It also sports a long list of nutrients, including fiber, vitamins C and K, potassium and phytochemicals.

There are many delicious ways to use it—in cole slaw, as sauerkraut, as wraps for tacos (you can use a whole cabbage leaf as you would a soft tortilla). One clever way we use it in our house is to make roasted “cabbage steaks” with Parmesan and pistachios. Check out this recipe.

Spring fling: Pineapple

Pineapple

Aside from being home to SpongeBob Squarepants, the pineapple is a sweet and juicy, mouthwatering fruit. The tropical treat comes packaged with immune-supporting vitamin C, fiber, B vitamins and bromelain, a group of digestive enzymes that may help reduce inflammation among other benefits. You can find canned and frozen year-round, but peak pineapple season runs from March through July, and I highly recommend grabbing the regal, pine cone-looking fruit when you can because it’s that GOOD.

You can grill pineapple for a unique dessert, add to smoothies or salads, or pair it with chicken dishes. Or, try it in this incredibly refreshing Pineapple Moscow Mule.

Spring fling: Avocado

Avocado 

The beloved fruit is a hit year-round, but you can find homegrown avocado—from California—in stores in the spring, as the growing season lasts from February to September. There’s a lot to love about the amazing avocado, including its creamy texture and buttery flavor as well as the nutrient profile (including fiber, healthy fat and potassium). Guac is an obvious way to use the star fruit, but I also like to stuff it with chicken salad and use it as a boat in this recipe. It’s a fun presentation and so satisfying.

Spring fling: Kiwi

Kiwi

What’s all the buzz about the fuzz? Kiwifruit (aka Chinese gooseberry) has a furry brown peel that’s edible, though most people prefer to remove before enjoying. It features a sweet, juicy, green flesh with black seeds (also edible). Kiwi contains fiber, vitamins C, K and E and antioxidants. Kiwi from California is in season from October through May and from New Zealand from April through January.

Kiwis make a quick and easy snack. To peel them effortlessly, simply slice off both ends and insert a spoon just under the peel. Circle the spoon around the edge, and pop out the flesh. Then, cut into slices and enjoy! You can add slices to salads (fruit or green), toss into smoothies (like this Strawberry Kiwi Smoothie) or make a hydrating Cucumber Kiwi Spa Water.

Spring fling: Asparagus

Asparagus

You can’t talk about spring without talking stalks. Asparagus season starts in February or March and goes until June. Asparagus contains fiber, vitamin K, folate and B vitamins. It also chips in some potassium, which can help manage blood pressure. Green is the most common color, but you can also find it in white and purple. To keep spears fresh, leave your bunch bundled in a rubber band, trim an inch off the bottoms and wrap them in a moist paper towel. Leave them standing up straight in about 1 inch of water in the fridge.

You can roast them with just a little oil, salt and pepper for a simple prep or grill them and serve as a side to chicken or fish. Add them to a soup or enjoy them in a tasty frittata, like this Spring Frittata. This Roasted Asparagus with Crispy Parm recipe is another fave in my house, and I’m guessing your crew will also cheer for these spears.