Spring Challenge: Try New Veggies

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The great thing about the warmer months is that getting in more fruits and veggies can be that much easier. Who doesn?t love grilling or picnicking with friends and family? However, instead of doing the same old salad and carrots, broaden your horizon at the grocery store!
 
New veggies can be intimidating, especially if you aren?t sure how to prepare them. But there are tons of varieties that taste great and can really add some variety to your plate and your nutrition. Well what should I buy, you ask?  These veggies are commonly in season for the spring:
 
Artichokes
Asparagus
Belgian Endive
Bell Peppers
Broccoli
Cabbage
Carrots
Cauliflower
Celery Root
Celery
Chives
Collard Greens
Daikon Radish
English Peas
Fava Beans
Fennel
Fiddlehead Ferns
Ginger
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Onions
Potatoes
Radishes
Rhubarb
Snow Peas
Sorrel
Spinach
Sweet Corn
Sugar Snap Peas
Vidalia Onions
Watercress
 
Let?s learn more about kohlrabi. It can range from a purple color to a greenish and is a cruciferous veggie that has a taste similar to cabbage with a turnip kick. You?ll notice it at the store because it looks like it?s having a bad hair day. 
 
 
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Adding this into your meals will provide you with more vitamin C, fiber, beta-carotene, calcium, iron, folate, and experts believe it is a potent protector of colorectal cancers.
 
To cook kohlrabi, peel the outer skin and dice it if you?d like. Then you can roast it at 350F for 10-20 minutes, stirring frequently (add in a small amount of extra virgin olive oil and seasoning of choice). Or, try mixing it with your other favorite veggies for stir-fry night. 
 
Amanda Turner
Registerd Dietician