I bet you think this blog is about fashion trends, but I’m going to switch it up on you. As I shared a few weeks back, I’m really into seasonal cooking and finding the freshest and locally available produce to cook for my husband and myself. I love going to the farmer’s markets that take place this time of year and being a part of the cooking process from farm to table.
I have been learning a lot about what fruits and veggies are best for what season. This has made my meals so much more delicious because when you are eating foods at their peak, the flavor is unmatchable.
We tend to know the big names like Strawberries, Corn and Peas but what about the other lesser known guys? Adding more variety to your plate really helps to keep eating well more exciting and less of a chore. Check out some of my favorites below and my go-to salad recipe for this time of year.
My Favorite In-Season Produce (March, April and May)
- Butter lettuce
- Collard Greens
- Vidalia Onions
- White Asparagus
My Go-To Spring Salad
- 1 head of Butter lettuce
- A few handfuls of Radicchio
- A few handfuls of watercress
- ½ cup of chopped White Asparagus
- ½ cup of chopped Fennel
- ½ cup of Red Wine Vinegar
- 3 tablespoons of Lemon Juice
- 2 teaspoons of honey
- 2 teaspoons of Salt
- Freshly ground pepper
- 1 cup of Olive Oil
- 2 tablespoons of Chives
For the Salad:
Chop up the Butter Lettuce, Radicchio, and Watercress put in a bowl
Boil water in a medium sized saucepan and add the Fennel and White Asparagus. Cook for 5-7 minutes, until tender. Drain the water and let the veggies cool. Add to lettuces.
Add your favorite protein if you like. I love to use Salmon for this but Chicken and most White Fish work well too.
Dress the salad with as much or as little dressing as you like.
Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running add the oil slowly. Finish it off with the chives by mixing them in. Save the reminder of dressing for the week.