A Nutritionist’s Guide to Spring Produce (Plus the Easiest Ways to Cook It)
As a practical guide from a nutrition-minded perspective, this article breaks down what to look for and how to cook when spring hits—focusing on peak-season picks and buying tips. Look for bright, fragrant [[strawberries]], firm stalks of [[asparagus]], peppery [[arugula]], and tightly packed [[artichokes]], plus tangy [[rhubarb]] and fresh herbs at local [[farmers' markets]] or via [[CSA boxes]]. Short how-tos cover selecting produce (firmness, color, scent), simple techniques (roasting, grilling, shaving raw, macerating), and easy recipe ideas to showcase each ingredient. The piece emphasizes eating seasonally for better flavor, faster cooking, and simpler meals, with storage and handling notes so all cooks can turn spring produce into vibrant salads, pastas, soups, and desserts. It also includes vendor and storage tips to help you choose the sweetest picks and suggest swaps to adapt recipes.