Spring is finally in full effect. After a long, cold winter spent in our cozy Nuknuuks, Mother Nature is making it up to us with sunshine and flowers - and fresh fruits and vegetables!
Knowing what’s in season before heading to the grocery store will ensure that you save money and pick the freshest and most flavorful produce. In order to plan ultra-healthy, super affordable meals this month, check out this list of fresh springtime picks:
These fruits and vegetables are, of course, general recommendations. What’s locally in season surely depends on your exact location and the climate there.
Good news? Some of the best seafood comes into season this month! Make sure to include the following in your spring cooking:
- Lobster (!)
- Flounder sole
- Sea scallops
Bonus Recipe: Lobster and Avocado Salad
This recipe, from Craig Claiborne with Pierre Franey, is absolutely perfect for a light, healthy and delicious spring dinner. Serves 4 to 6 people.
FOR THE SALAD:
- 2 2-pound live lobsters (or you can also substitute with 2 lbs. Of cooked lobster meat).
- 1 pound romaine lettuce
- 1 cup finely chopped green onions
- 2 firm, ripe, unblemished avocados, about 3/4 pound each
- Juice of 1/2 lemon
- 2 tablespoons finely chopped fresh basil
FOR THE DRESSING:
- 1 tablespoon Dijon mustard
- ¼ cup white-wine vinegar
- 2 tablespoons finely chopped shallots
- Freshly ground pepper to taste
- 1 hard-cooked egg, finely chopped
- ½ cup peanut, vegetable or canola oil
- ½ cup olive oil
Step 1: Bring enough water to the boil to cover the lobsters when added(while wearing your Nuknuuks, of course!). Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
Step 2: Cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be 6-7 cups.
Step 3: Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about 4 cups.
Step 4: Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
Step 5: Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
Step 6: Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
Step 7: To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
Step 8: Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
To learn more about what’s in season in your specific location, check out Sustainable Table :)