Springtime brings longer days, lighter jackets, and more time outside now that the weather is getting warmer. Many fruits and vegetables are now in season because the warmer weather helps them to naturally produce at their optimal growing time.
Here are some green vegetables that are in season this spring, and tips on how to select the freshest produce:
- Asparagus. Look for firm, bright green stalks that stand up straight and have a smooth texture. The tips should be closed and may have a violet hue. The spear’s thickness does not indicate freshness. Just be sure to select a bundle with stalks that have the same length and thickness to ensure consistent cooking.
- Broccoli. Select dark green broccoli with tight bunches of florets and firm stalks. Avoid florets that have begun to yellow or flower. Remember to keep broccoli refrigerated or frozen to retain its nutrients.
- Butter Lettuce. Butter lettuce can be selected with the root on, which will last about two months, or with the root off, which will last about a month. Look for bright green leaves that are firmly attached to the stem. Avoid leaves that have begun to brown or yellow.
- Kale. Choose crisp, dark green leaves and avoid yellow leaves. Smaller leaves are usually more tender. Avoid leaves that have a strong odor.
- Green Beans. Select bright green beans that snap easily when bent. Like asparagus, select beans of a similar size and shape for uniform cooking.
- Spinach. Look for crisp, dark green leaves. Refrigerated, unwashed spinach will stay fresh for about three days. Like other greens, avoid spinach leaves that have begun to wilt or turned yellow.