Photo credit: wundoroo
Oh Happy Day! It is finally March! Spring is upon us and the foods that are in season are becoming more plentiful! Be on the lookout for great pricing on these fresh ingredients and pull out your recipe books to find ways to include them in your menu plan.
Artichokes – Buy artichokes that are heavy for their size. Wrap in plastic and store in the fridge.
Asparagus – Look for plump spears where the tip is undamaged. Store in the fridge, and try to use soon after purchasing.
Leeks – A member of the onion family, leeks should be crisp looking with no slimy, brown leaves. If you store in the fridge, leeks will keep for several weeks.
Lettuce – Look for lettuce that is free from brown spots. I like to bring mine home, wash it well, spin it dry, then store it in the fridge in a plastic bag with a paper towel in it to keep it crisp.
Oranges – These are still in season and are plentiful right now – and the price shows it. Some brown or green spots on an orange is fine. I’ve never figured out the perfect way to make sure an orange is juicy – not dry. I buy them mainly in the winter when they are plentiful and cheap – and that seems to help avoid those gross dried out ones.
Pineapples – Buy pineapples that have a yellow color (not all green.) To pick a fresh one, try pulling a leaf out of the center. If it comes out easily, the pineapple is ripe. It should be eaten immediately, so buy as close to the day as you plan to serve it.
Rhubarb – Rhubarb stalks should be firm and free of most blemishes. This is another choice that needs to be stored in the fridge and eaten soon after purchase.
This is a generic list of what will be found in your grocers in the next few weeks. Look for pricing to be as low as it will be all year. Want to know what is being grown in your specific state? Check out this fun Peak Sesaon Map at Epicurious.
Do you have any favorites on this list?