Tuesday, February 28, 2017

Seasonal Eating: Spring

March, April, May
from the website
Apricots
Artichokes
Asparagus
Barbados Cherries
Belgian Endive
Bitter Melon
BroccoliButter LettuceCactus
Chayote Squash
Cherimoya
Chives
Collard Greens
Corn
Fava Beans
Fennel
Fiddlehead Ferns
Green Beans
Honeydew
JackfruitLimesLychee
Mango
Manoa Lettuce
Morel Mushrooms
Mustard Greens
Oranges
Pea Pods
Peas
Pineapple
Purple Asparagus
Radicchio
Ramps
Red Leaf Lettuce
Rhubarb
Snow Peas
Sorrel
Spinach
Spring Baby Lettuce
Strawberries
Swiss ChardVidalia Onions
Watercress
White Asparagus


March Seasonal foods per Woman's Day:
Arugula
Asparagus
Avocados
Beets
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Chives
Collards
Endive
Garlic
Grapefruit
Guavas
Kumquats
Leeks
Lemons
Limes
Mandarins
Mint
Onions
Oranges
Parsley
Parsnips
Potatoes
Radishes
Rhubarb
Rutabaga
Strawberries
Tangerines
Turnips
Spinach
Walnuts

1 comment:

Tracey McBride ~ Frugal Luxuries® said...

Thanks so much for gathering this easy reference Terri!

I have a pot of lentils soaking and am looking forward to trying those lentil tacos you've mentioned in the past.

I am also planning on trying to sprouting them out for our salads. Wish me luck, haha!

Love,
Tracey
XoX