Spring is a great time of year for fresh and delicious fruits and veggies. The weather is getting warmer, school is coming to an end, and we are ready to light-up those barbecues. Here are a few vegetables that are in season during spring for most regions. Since no veggie is good unless cooked right, there are also some great recipes to go along with these tasty veggies!
Radishes
Up until a year ago, I had never really tried radishes or thought that I would enjoy them. Surprise, radishes are really quite delicious! There is, however, good news and bad news that goes along with this yummy ball of goodness. The bad: radishes are extremely high in carbohydrates, half from fibers and half coming from sugar. But, do not let that get you too down, one cup only has nineteen calories, no fat, and one gram of protein. Even better than the one gram of protein is the 86% completeness of amino acids. Radishes are also high in vitamin C and help with digestion and sickness.
Although radishes are in season year-round, their peak is April through July. The best radishes are those with no blemishes or cracks. Colors and sizes range from bright pink, red, purple, to light pink and white while sizes range from the size of a hazelnut to the size of a carrot. These can be eaten raw as a snack or cooked in meals. MarthaStewart.com has some fantastic radish recipes, including these super simple glazed radishes.
Fennel
Fennel has a taste very similar to licorice and can be quite tasty with root vegetables and onion. One of the greatest benefits of fennel is it's high phytonutrient content. Phytonutrients are important antioxidants that can be found in fruits and vegetables, although smaller quantities can also be found in nuts, certain teas, and whole wheat. The high fiber and antioxidant content found in fennel can also be related to reduced inflammation and risk of cancer by eliminating carcinogenic toxins.
The entire fennel plant; bulb, stalk, and leaves are edible and should be eaten shortly after purchasing. Fennel should have a sweet taste, best found in late autumn, spring, and early summer depending on the region. Although I have only had fennel mixed in with other vegetables, I am dying to try this caramelized fennel recipe that seems ridiculously easy!
Artichoke
One of my first experiences with artichoke was a recipe I was making in college. I had never used an artichoke in anything and had no idea what it even looked like. After searching the store for about thirty minutes, I came across an elderly lady who was shopping as well, she was kind enough to tell me what they were and where I could find them. College, thank goodness my knowledge and cooking skills have grown a bit since then.
Now, I use it in more than dip and love the unique, almost sour taste it has along with its incredible health benefits. Artichoke is extremely good for our livers, especially those with live issues or people who drink a lot. They also help reduce migraine headaches, digestive issues, gout, and blood sugar levels. This is because of the high fiber, calcium, phosphorous, and potassium content.
The heart of the artichoke is the most commonly used part, but the leaves can be roasted as well. Better Homes and Gardens has a great online article about how to prepare and cook artichoke and the hearts. Simply Recipes also has a great recipe/how-to on cooking artichoke leaves.