How to Eat Seasonally This April
April… when both the weather and the produce really start to feel like they’re changing for the first time in months. It’s finally time to say “see ya later” to those hearty winter veggies and welcome in some sweeter, more tender greens & colorful additions to our plates.
The days are getting longer, warmer, and more inviting to get outside and enjoy the outdoors while soaking in all of that lovely sunshine. April is the perfect time to find a new favorite at the farmer’s market or start to welcome back in your old favorites. Think crisp and sweet leafy greens and a sprinkling of vibrant color.
Eating seasonally boosts nutrient content, tastes better, is better for the planet and can save us money on our grocery bill - which, with 5 mouths to feed, I can always appreciate.
What’s In Season In April:
Asparagus
Artichokes
Chives
Cilantro
Dandelion Greens
Fennel
Fiddleheads
Garlic
Green Onions
Leeks
Mushrooms
Nettles
Onions
Peas
Radishes
Rhubarb
Sprouts
Terragon
Simple April Recipe Ideas:
Asparagus
Drizzle with olive oil & sprinkle with salt, pepper, and garlic salt. Roast in the oven at 425 for 15-20 minutes (depending on the thickness of your stalks).
Make a raw asparagus salad
Fennel
Using a mandolin or very sharp knife, thinly shave the bulb of your fennel and make a shaved fennel salad.
Slice a fennel bulb and drizzle with olive oil, salt & pepper. Roast it in the oven until it’s carmelized.
Sprinkle fennel fronds on top of your next salad, soup, pizza or pasta, or save them for your next batch of veggie stock.
Sprouts
Sprinkle sprouts on top of any salad, sandwich, nourish bowl, tacos, eggs, on top of stir fry, cottage cheese, or add to a wrap.
Sprouts are so easy to grow yourself - they take only a couple of days to “sprout” and they’re ready to eat! Take advantage of springtime seed packets and find a pack of organic sprouts to give it a try.
I hope this April brings you plenty of warmer days and delicious flavors.
