By Hannah Stafford– Gleaners Nutrition Education Team
Buying fresh fruits and vegetables in season means you get them at their peak freshness and best price. Locally grown, seasonal produce can also taste better, being picked in its prime and only stored and transported for the shortest time.
Most farmers markets accept SNAP EBT (Bridge card) and in many locations in Michigan you can double your fruits and veggies for free by using doubleupfoodbucks.org .
After the long Michigan winter, we’re all looking forward to a fresh new season. With the arrival of Spring we have locally grown Asparagus; Arugula; Rhubarb and Collard greens.
Asparagus
Keep it simple with asparagus – grill or steam the delicate stems and add to pasta dishes or as a side. Try it roasted with garlic and topped with grated parmesan.
Arugula
Great in any salad, mix with other leaves or on its own. If you buy it in bulk, try making arugula pesto – combining arugula, walnuts, olive oil and garlic into a paste.
Rhubarb
Enjoy spring rhubarb in baked desserts such as crumble or bread pudding. Then, freeze any chopped, leftover fresh rhubarb to enjoy until next spring.
Collard greens
These leafy greens are a nutritious addition to any meal. Try something new with baked collard chips for a crisp, savory snack. Maximize your seasonal produce by freezing fresh fruits and veggies. Most produce maintains its quality when frozen for up to 6 months (for fruits) and 12 months (for veggies).
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