Weekly Roundup: Welcome, Spring!

March 20 marks the first official day of spring in the Northern Hemisphere. If we were to get scientific about things, the first day of spring is actually called “the spring equinox,” equinox meaning the length of day and night are almost equal. It’s the point at which the Northern Hemisphere tilts towards the sun, which leads to longer, sunnier days.

I don’t know about you but I’m giving the thought a warm welcome. Currently, I’m wrapped in a throw blanket, one hand clutching a warm beverage, the other hand pecking out this post. My toes are freezing. I’m usually the type who gravitates to coziness and all things hyggebut with this fickle, almost-spring-but-alas-it’s-still-winter weather teasing us with on and off rain showers and sunny days, I’m ready to call an end to this winter.

What’s stopping us, anyway? Get ready to fill your fridge and pantry with spring. Here’s what’s likely to show up at your local farmer’s market in the coming weeks:

Spring veggies: asparagus, arugula, beets, collard greens, green beans, peas, radishes, rhubarb, spinach, swiss chard,

Spring fruits: apricots, cherries, grapefruit, honeydew, limes, mango, oranges, pineapple, strawberries

Others spring goodies: fava beans, garlic scapes, fiddleheads, new potatoes

To celebrate these beautiful ingredients that are coming our way not soon enough, here are some of our favorite recipes from Life & Health and around the web…

From Life & Health:

Mango Avocado Salsa: Hands down, this is the salsa of my dreams and probably yours, too. Smooth mango and avocado, crisp red onions and red peppers, and cilantro to round off the sweetness. It’s so good.

Herbed Potatoes with Spinach and Lemon: Did you know that spring is the best season for potatoes, too? Be on the lookout for “new potatoes,” they’re the smaller, creamier versions of their bulky counterparts, and make for a beautiful potato salad

Sweet Pea Soup: The most adorable name for a soup, really. Swap out the frozen sweet peas for the fresh kind for a serious flavor punch.

Strawberries & Honey Sorbet: More like a lovely granita you can scrape out for a refreshing after-meal bite. This recipe has only three ingredients and is a must-try for fresh strawberry season.

From our friends around the web:

Spring Abundance Bowl from My New Roots: “This Abundance Bowl is taking advantage of seasonal produce and the fresh flavours of now. Living in the moment, and eating in the moment go hand in hand after all.”

Grapefruit Green Smoothie from Minimalist Baker: “As far as texture, it’s somewhere between a juice and creamy like a traditional smoothie. In other words, light and super refreshing.”

Vegan Garlic Scape Pesto from Vanilla and Bean: “Scapes may be challenging to find, although I have seen them at co-ops, farmers markets and through CSAs. They have a short season in the Spring, so if you see them, buy them up!  They have a delicate yet pungent, spicy, garlicky flavor.”

Thai Pineapple Fried Rice from Cookie & Kate: “This pineapple fried rice was inspired by a meal at Sweet Basil in Norman, Oklahoma over the holidays. I really loved the combination of sweet, caramelized pineapple with Thai spices.”

Gluten-Free Cherry Crisp from Bakerita: “The cherries here are barely sweetened, with just a tablespoon of maple syrup. By not over sweetening, the inherent sweetness and richness of the cherries is allowed to shine. A hint of cinnamon brings out that rich flavor without adding a bold cinnamon flavor – it’s just a little something something ;)”

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Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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