April marks the beginning of spring and eating in-season can help you save money, get better nutrition from your food, and add more flavor to your cooking!
Mushrooms, mustard greens, radishes, strawberries, and turnips are in season in North Carolina in April. Asparagus, broccoli, romaine, and spinach are only in-season until the end of May, so hurry before time runs out to get the best deals and flavors. Here are some simple ways to bring out the best of your seasonal produce in April:
- Blanche asparagus then place in ice to preserve its bright green color. Then, marinate it in a balsamic vinaigrette. Serve cold.
- Make a broccoli slaw with a fresh citrus dressing. This is a great way to use up the stems!
- Nothing says “spring” like a grilled romaine cobb salad! Mix a quick mustard vinaigrette and toss with diced onion, avocado, tomatoes, radish, cheese, hard boiled eggs, and chives.
- Since strawberries and spinach are in-season at the same time, there is nothing truer to Spring than a spinach and feta salad with roasted seeds or nuts and a strawberry vinaigrette.