As each new month arrives, it’s fun (and healthy!) to consider creative ways to incorporate seasonal produce into your routine. These peak-ripeness fruits and veggies are often grown closer to where you’re buying them, and for a variety of reasons, in-season produce can be more affordable than its hot-house or imported counterparts. Knowing what’s in season is not only a great way to enjoy produce when it’s at its most delicious, but also a simple way to make produce the star of your grocery budget. Let’s see what’s in store this month.
May’s best produce: Vegetables in season right now
The veggies of May are pretty spectacular. May means artichokes (technically flowers that have not yet bloomed!), asparagus, kale, spring peas, radishes, and spinach are all in season. So, this might be the perfect month for hearty salads like a kale Caesar or a crunchy asparagus, artichoke, and pea salad. Don’t be afraid to get creative!
Artichokes
Almost all commercially grown domestic artichokes are grown in California, which might be why the artichoke is California’s official state vegetable. In fact, more than 65 percent of all California’s chokes are grown in Castroville, a small town in Monterey County, California. So, it makes sense that Monterey County launched an Artichoke Trail, and Castroville hosts an annual Artichoke Festival, both of which celebrate creative artichoke dishes and encourage visitors to learn more about this delicate flower that acts as a veggie.
But artichokes are more than festival fodder. They’re also very good for you. Artichokes are low in calories and are an excellent source of fiber (about 5 grams per 3 oz. serving) and a good source of copper and folate. They also contain a bit of potassium, magnesium, protein, and Vitamin C. All great reasons to try fresh artichokes this month!
How to choose and store artichokes
To choose fresh artichokes, my grandmother used to swear by the “squeak test”—give the artichoke a little squeeze, and if it squeaks, it’s fresh. But you can also look for firm artichokes with tightly packed leaves that are heavy for their size and deep green in color. Just be sure to avoid artichokes that have soft spots or dark stems. And to make sure your fresh ‘chokes last for up to a week, you’ll want to store them in the refrigerator. You’ll know that your ‘chokes don’t have a lot of time left if you notice the leaves starting to spread.
How to prepare artichokes
It’s true that fresh artichokes can seem tricky to prepare and eat. But it’s a lot easier than it seems. In addition to the edible heart and stems (peel those stems, and they’re delish!), you’ll also find edible meat on the petals/leaves of the ‘choke. To eat the petals/leaves, simply pull them away from the body of the ‘choke and, with your teeth, scrape the base of the petal (where you see the soft, pulpy bit). To find the heart, scoop out and discard the furry center. And to eat the stems, simply peel and enjoy.
Of course, artichoke stems and hearts can also be steamed, roasted, grilled, or sauteed. They’re great in salads, soups, pasta dishes, frittatas, and casseroles. You can even stuff these versatile veggies with brown rice, whole wheat couscous, or lean proteins.
Looking for a few tasty recipes? Try these ideas:
• Roasted Baby Artichokes with Parsley and Mint (Food & Wine)
• Grilled Artichokes (Eating Well)
• Roasted Artichoke Hearts (Greedy Gourmet)
Asparagus
This is peak asparagus season! If you’ve ever seen white asparagus, you may have wondered whether it comes from the same plant as the more readily available green asparagus you often find in the produce section. They’re identical! The only difference is sun exposure; as the plant grows and emerges from the soil, the exposure to sunlight turns the spears green. To avoid sun exposure, white asparagus is usually grown underground.
Asparagus is versatile, delicious, easy to prepare, and, most importantly, nutritious. Though asparagus is low in calories, it’s dense in nutrients. Asparagus is an excellent source of Vitamin K, and also contains a bit of Vitamins C, A, and E, folate, potassium, phosphorus, iron, zinc, and riboflavin. Pretty impressive little spears!
How to choose and store asparagus
To choose the best asparagus, look for bunches with firm stems, bright green and purple-tinged spears, and tight tips. Avoid tips that have started to flower or open, and avoid stalks that are limp, wilted, or brownish in color. Choose bunches with thinner stems if you’re hoping for tender and sweeter flavors. And since these mighty spears spoil quickly, be sure to store them in the refrigerator; some suggest wrapping the bottom ends of the stalks in a wet paper towel to extend shelf life. Be sure to use asparagus within three to five days.
How to prepare asparagus
The versatility of asparagus is incredible: You can eat it raw on its own or with a dip, like hummus, or in salads, and you can roast, grill, steam, boil, or sauté this vegetable to enjoy it as a side dish. You can also use asparagus in casseroles, soups, pasta dishes, frittatas, dips, stir-fry, and even as a pizza topping! The possibilities seem endless, but the simplest way to prepare this tasty veggie is to steam or roast it on its own. To steam, remove the woody ends or use a vegetable peeler to pare away the fibrous bits at the root end; you can save these to make stock! Wash well, place in a pan with about an inch of water, and cook with the lid on for 4 to 7 minutes. To roast, cut, wash, dry (important when roasting), place on a baking pan, toss with a bit of olive or canola oil and your favorite herbs, and bake at 425°F for 6 to 8 minutes. Squeeze some lemon over the spears, toss, and enjoy!
Looking for a few tasty recipes? Try these from The Healthy Cook Kate Sherwood:
Enjoy asparagus raw or gently roasted or steamed with a great dip, like Kate Sherwood’s Tzatziki or Hummus.
Add steamed or sauteed asparagus to one of The Healthy Cook’s in-season salads:
Want even more options? Try these recipes:
Kale
It’s easy to assume that kale is a type of lettuce, but kale is actually a member of the cabbage (Brassicas) family, along with collard greens, Brussels sprouts, broccoli, and cauliflower. This cruciferous leafy green has been a part of the human diet since the Middle Ages. And for good reason! Kale is a nutrient-dense veggie. About two packed cups of raw kale (85g) provides most of the Vitamin C you need in a day, and is also an excellent source of Vitamin A and manganese. It’s also very high in Vitamin K—nearly three days’ worth of the recommended amount of Vitamin K are in those two cups, along with a bit of iron, folate, magnesium, potassium, and fiber.
How to choose and store kale
Choose kale bunches with firm dark leaves and thin stems. Avoid kale leaves that are wilted, browning/yellowing, or have a strong odor. The smaller the leaves, the milder and more tender the kale will taste. To keep fresh for longer, store dry kale in a bag in the crisper drawer of your refrigerator for up to 5 days.
How to prepare kale
Of course, kale is excellent raw, steamed, or sauteed! Add kale to soups, salads, pasta dishes and sauces, stir-fries, omelets, dips, and smoothies. In fact, you can add kale to hot soups and pasta dishes at the end of cooking time—the heat from the dish will cook the leaves until they’re bright green. Vibrant green kale will be tender yet slightly crisp. Kale is also a fun pizza topping and can make for a wonderful and simple snack or side dish. For a simple snack of kale chips, remove kale leaves from the stems, chop or tear into bite-sized pieces, drizzle with olive oil, sprinkle with a dash of salt, and bake for 10 to 15 minutes at 400 F. For a tasty side dish, sauté kale with olive oil, a little salt, and a dash of red pepper flakes. Alternatively, add a small amount of water to a pot and steam kale for 5 to 10 minutes. Keep in mind that one pound of fresh kale will cook down to about 1 cup.
Looking for a few tasty recipes? Try these from The Healthy Cook Kate Sherwood
Want even more options? Try these recipes from Oregon State University:
Peas
Humans have a very long history with peas. Researchers believe humans have been eating peas for about 9,500 years and cultivating them for 8,500 years. Ancient Greek and Roman writers even wrote about peas in some of their work! And that’s not the only fascinating thing about these pulses that act as vegetables. Since they remove nitrogen from the air and force it back into the soil, peas and other legumes help future plants grow. It’s an impressive symbiotic relationship!
There are three kinds of peas, and they’re all good for you. Sugar snap peas tend to emerge earlier in the spring and have a plump edible pod with peas inside; think of these as green beans’ curvier and sweeter cousins. Snow peas, conversely, have much flatter edible pods with tiny peas inside and are often used in stir-fries. And finally, there are shelling peas; inside a shelling pea’s fibrous and inedible pod live the green peas you’re probably most familiar with, also called garden or English peas. No matter which peas you choose, you’ll get a bit of protein, fiber, potassium, phosphorus, iron, zinc, copper, magnesium, and Vitamins C and K.
How to choose and store peas
To choose the most delicious fresh peas, choose more petite peas (large peas can be old and fibrous) with bright green pods and tendrils that aren’t wilted or yellowing. Shelling peas should have plump pods; sugar snap peas and snow peas should have crisp pods with only a few small scars. And since fresh peas spoil within a few days, be sure to store them in the coldest part of your refrigerator in an open bag or perforated container (we want some air to get in) and enjoy within 3 to 5 days. When removing shelling peas from their pods, note that one pound of unshelled pea pods will yield about 1 cup of peas, and be sure to shell them right before cooking. Also, remember that only shelling peas have inedible pods; sugar snap and snow peas should be eaten whole.
How to prepare peas
Peas can be enjoyed raw, steamed, blanched, boiled, or simply stirred into a very hot dish (which will cook the delicate peas). Raw sugar snap peas are a great snack on their own and can also substitute for chips when eating dips. Fresh peas are also great additions to salads, pasta dishes, rice dishes, casseroles, soups, stews, and stir-fries. For a simple side dish, steam fresh peas for 5 minutes or until bright green and fork tender. Add fresh herbs such as parsley, dill, or mint, and enjoy!
Looking for a few tasty recipes? Try these pea-forward dishes from The Healthy Cook Kate Sherwood:
Radishes
If you’re not yet a radish person, maybe it’s time to give these nutritious root vegetables a second chance. After all, radishes have been beloved by humans for centuries. Cultivated in Egypt around 2700 BCE, domesticated in China around 500 BCE, and replicated in gold as an offering to the Greek god Apollo, radishes have quite an interesting history.
But more importantly, these veggies are low in calories but high in nutrients. In fact, half a cup contains 10 percent of your recommended daily value of Vitamin C and a little fiber (about 2 grams per cup)—both great reasons to give radishes a chance.
How to choose and store radishes
To choose the freshest radishes, choose firm, smooth, brightly colored radishes with few blemishes. Avoid radishes that seem hollow when lightly squeezed. If their leafy tops are still attached, the greens should be dark green, vibrant, and without yellow patches. When refrigerated, fresh radishes should last up to one week.
How to prepare radishes
Fresh radishes can be eaten raw, thinly sliced on tacos, or added to slaws and salads. They can also be pickled to extend shelf life or added to stews, pot roasts, stir-fries, and a pan of roasted vegetables. In fact, roasting radishes is simple and brings out a bit of their sweetness. Simply toss with a little olive oil and your choice of spices and herbs, then arrange on a baking sheet in a single layer and roast for 30 to 35 minutes at 400°F. And if they’re still too bitter or peppery for you, consider peeling them; most of that peppery flavor lives in their bright skin.
Bonus tip: Don’t throw away those leafy radish tops! Radish greens are an entirely edible, woefully underappreciated produce that can be used in mixed greens salads and in cooking, just like other leafy greens such as spinach or kale. They have a slightly peppery flavor and can add a kick to your dish.
Looking for a few tasty recipes? Try these from The Healthy Cook Kate Sherwood:
Spinach
Spinach is a surprisingly storied vegetable. Humans have cultivated spinach for more than 2,000 years, starting in modern-day Iran. The green pigment from spinach was even extracted and used as paint by Medieval artists. And, legend has it that Florence-born Queen Catherine de’ Medici of France loved spinach so much that she requested it as part of every meal, which increased its culinary popularity so much that many spinach dishes were named “Florentine” in her honor. But that’s not all! Studies suggest that spinach might be able to stop a bomb…sort of. A Pacific Northwest National Laboratory research project found that some enzymes in spinach might help neutralize explosives without heat, alkaline waste, high pressure, or toxic byproducts. Now that’s a fascinating veggie!
Since spinach seeds love cool soil, they can be planted before the last frost in spring and before the first frost in fall. That means that spinach has two harvest seasons, which is lucky for us because spinach is packed with nutrients like Vitamins A, C, and K. Spinach also contains a bit of iron, fiber, folate, potassium, magnesium, riboflavin, and Vitamins B6 and E. In fact, one cup of cooked spinach has about 20 percent of the iron adults need in a day. Popeye was on to something!
How to choose and store spinach
When selecting fresh spinach, look for crisp, bright green bunches without limp leaves, insect damage, or mushy sections. Wrap your spinach in a dry paper towel (to soak up any extra moisture) and refrigerate in a bag for about 3 to 5 days. To prolong the life of your spinach, wash bunches just before using since refrigerating wet spinach can speed up spoilage. You can also freeze spinach for up to one year; to do so, blanch leaves for two minutes, and once cool, drain and seal well.
How to prepare spinach
Raw spinach is fantastic in salads, sandwiches, smoothies, wraps, and pesto. You can even add raw spinach to hot soups, stews, mashed potatoes, and pasta dishes; the heat from the dish will lightly cook the spinach and add both color and flavor to your favorite recipes. Spinach is also a great addition to dips, casseroles, omelets, quiches, risotto, stir-fries, stuffed chicken or mushrooms, and even savory pies. As a side dish on its own, spinach can also be steamed, sauteed, or even microwaved. To sauté, heat garlic, red pepper flakes, and a few teaspoons of olive oil until fragrant; then, add spinach, toss to coat, and cover for one minute. Drain any excess moisture and enjoy.
Looking for a few tasty recipes? Try these from The Healthy Cook Kate Sherwood:
May’s best produce: Fruit to look for this month
You might know that May brings Mother’s Day and Memorial Day, but did you know that there are also two cherry-themed national days in May? That’s right—National Cherry Cobbler Day is on May 17th, and National Cherry Dessert Day is on May 26th. So, what does May have in store for us when it comes to produce? Cherries, of course! Cherries, which are tasty and nutritious, start to emerge in May and are at their peak from June to August. But May also brings sweet, delicious fruits like apricots and pineapples. Plus, rhubarb and strawberries are still in season.
Apricots
Apricots have been cultivated by humans for 4,000 years. Sure, it’s hard to compete with some of our oldest fruits (check out the history of dates), but 4,000 years is pretty impressive! Apricots are now cultivated on every continent except Antarctica, and though these drought-resistant apricot trees usually produce fruit for about 25 years, some can fruit for 100 years.
Apricots aren’t only sweet and tart treats; they’re also full of nutrients. Apricots contain Vitamins A and C and a bit of potassium and fiber. As a little bonus, they’re also delicious.
How to choose and store apricots
Choose ripe apricots that are bright yellow or orange and firm. If they’re still a bit hard, ripen at room temperature, then refrigerate in the coldest part of the fridge and eat them within three to five days.
How to prepare apricots
The versatility of apricots might surprise you. Sliced apricots are scrumptious on their own; you can even drizzle with honey and sprinkle with cinnamon to make a simple dessert. Raw apricots can also be added to oatmeal, yogurts, smoothies, or fruit salads. But apricots can also be grilled, broiled, sauteed, and even poached. To broil, set broiler to high and cook sliced apricots (without the pit) on a baking sheet with skin side down for 2 to 5 minutes. Or, to make a fancy salad, melt a teaspoon of neutral oil in a small skillet over medium heat, then add apricots and sauté until golden brown. Toss sauteed apricots with arugula, olive oil, and balsamic vinegar for a simple salad bursting with flavor.
Looking for a tasty recipe? Try these fun, low- or no-added-sugar ideas:
Cherries
You may have heard the story wherein a six-year-old George Washington “cannot tell a lie” and admits to using a hatchet to harm his father’s cherry tree. Turns out that this story never happened; it was the invention of a 19th-century bookseller, Mason Locke Weems, who wanted to present a role model to his American readers.
But there are many fascinating truths about cherry trees. For example, in Michigan, there are over 35,000 acres of tart cherry trees; that’s about 4 million cherry trees! And since there are about 7,000 cherries on an average tart cherry tree, and it takes about 250 cherries to make a cherry pie, a cherry tree can produce enough cherries to make 28 pies. That’s a lot of pie!
Cherries are delicious and also more nutritious than you might think. Not only do cherries contain a bit of Vitamin C and potassium, but they also provide a bit of fiber.
How to choose and store cherries
When choosing cherries, the best will have their stems attached and look plump, shiny, and firm. Avoid any cherries with yellow or brown spots or cherries that are shriveled, soft, or mushy. To keep them fresh for as long as possible, refrigerate immediately in the crisper drawer and eat within 3 to 5 days.
How to prepare cherries
There are two types of cherries: sweet and tart. Sweet cherries are usually eaten as a snack, while tart cherries are often used in baking because they hold their shape better than sweet cherries. In addition to eating them as a snack, you can use cherries in cobblers, crumbles, pies, pancake recipes, smoothies, and salads.
Looking for a few tasty recipes? Check out these fun, low- or no-added-sugar ideas:
Pineapple
In the wild, pineapples rely on hummingbirds for pollination, but if you want to grow your very own pineapple, you can. All you have to do is save your pineapple’s leafy top and plant it in some soil.
So, what does this unique-looking and sweet fruit—which is actually multiple berries fused together—offer in terms of nutrition? Pineapple is an excellent source of Vitamin C and manganese and also contains a bit of calcium, potassium, zinc, fiber, and Vitamins B1, B6, and K.
How to choose and store pineapples
Choose firm, heavy pineapples with leafy dark green tops. Avoid pineapples with dark or soft spots, and don’t be afraid to sniff this fruit—the bottom of the pineapple should be fragrant and smell sweet. When storing uncut pineapple, refrigeration isn’t necessary—room temperature for a day or two is fine. Once cut, pineapple should be refrigerated in an airtight container and eaten within 2 to 3 days.
How to prepare pineapples
You don’t have to have a pineapple corer or slicer to enjoy fresh pineapple. First, slice off the leafy crown and bottom end of the pineapple. Then, stand the pineapple up and, working from top to bottom, slice off the rind. From there, cut the pineapple in half from top to bottom (through the fibrous core), halve each piece one more time, and you’ll have four pieces. Now, you can cut the core from each section easily. If you would prefer not to cut through the core, which can sometimes be difficult, cut planks of pineapple in sections around the core, then cut the planks into chunks.
Fresh pineapple is a treat on its own, but it can also be added to salads, yogurt, salsas, and smoothies. Fresh pineapple is also tasty in baked desserts and grilled or sauteed in savory dishes. Grill pineapple chunks to serve with teriyaki chicken or in tacos, add sauteed pineapple rings to a turkey burger, or, if you’re a fan of pineapple on pizza, scatter a few chunks over your favorite pizza recipe before baking. To grill or sauté, brush a little olive oil on each side of the pineapple rings (or half rings), add to the grill or skillet, and cook each side for 2 to 3 minutes (until you see grill marks or some browning).
Looking for a few tasty recipes? Try these:
Rhubarb
One important thing to know about rhubarb from the start? Only eat the stalks! The leaves contain a toxic substance that makes them poisonous to humans and animals when ingested. So, if you purchase rhubarb with its leaves, remove and dispose of those leaves as soon as you get home.
You might think that rhubarb requires a lot of added sugar to be tasty. And sure, the stalks can be pretty tart, but the trick is to combine rhubarb with other fruits like strawberries (also emerging in April!) to decrease the amount of added sugar needed.
Rhubarb stands out as an excellent source of Vitamin K, with one cup offering roughly 20 percent of what adults need in a day, as well as small amounts of magnesium, folate, and potassium.
How to choose and store rhubarb
To choose the tastiest rhubarb, buy stalks that are straight, firm, and bright pink or red (the brighter and darker, the sweeter and less tart they’ll be). Avoid stalks that are wilted or flabby. You can store them wrapped in the produce drawer (it’s the coldest drawer!) of your refrigerator for up to seven days.
How to prepare rhubarb
Once you dispose of the leaves (very important—they’re poisonous!), you can use rhubarb in pies, cobblers, soups, and even smoothies.
Looking for a few tasty recipes? Check out these fun, low- or no-added-sugar ideas:
Strawberries
Does it surprise you to learn that strawberries aren’t actually berries? It’s true! Botanists (plant scientists!) define strawberries as a “pseudocarp,” or false fruit, made up of many tiny fruits. What we call a strawberry is actually an “accessory fruit” and is thus not a true berry. Kind of neat, right?
Berry or not, strawberries are an irresistibly sweet treat. And each cup is a good source of fiber and packs in nearly a full day’s Vitamin C. Strawberries are also 90 percent water, so their calorie density is low, even compared to most other fruits. That explains why a pound of them delivers just 150 calories. That works out to about 50 calories per cup. There’s no better way to bulk up yogurt, cereal, or even ice cream.
How to choose and store strawberries
Strawberries don’t continue to ripen once picked, so a darker berry means it was picked at its most ripe. To pick the tastiest strawberries, choose medium-sized berries with no white tips or green spots. Make sure they’re firm, plump, and uniformly deep red. And since these fragile fruits tend to spoil quickly, be sure to keep them refrigerated (preferably in the crisper drawer) in a closed clamshell container or porous plastic bag (they like humidity!) and enjoy them within 7 days.
How to prepare strawberries
In addition to slicing and eating plain, you can enjoy strawberries in salads, smoothies, and yogurt parfaits and add them to oatmeal or cold cereal. As a treat, top with a dollop of whipped cream and you have a satisfying yet simple dessert.
Looking for a quick strawberry recipe? Try these winning recipes from Kate Sherwood, The Healthy Cook:
Want even more strawberry goodness? The USDA’s MyPlate database has you covered.