Shopping and Cooking Seasonally

We live in a convenience world where we can get anything, anytime even if that means eating an orange that’s been on a truck for three days. When we only buy foods from the supermarket that are available in our local area, we are ensured better products. Shopping seasonally can provide your kitchen with the freshest produce available. It also gives shoppers the opportunity to support local growers. I have compiled a list of fresh vegetables and fruits that are in coming in season for spring in different regions of the country.

Tennessee

Asparagus, Broccoli, Cabbage, Cauliflower, Carrots, Collards, gourds, Greens, Onions, Raspberries, Rhubarb, Snow Peas, Spinach, Sweet Potatoes, Strawberries, and Sorghum Syrup (molasses)

Sorghum Syrup Ginger Snaps

• 2 3/4 cups self-rising flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 cup light brown sugar, packed
• 3/4 cup butter or margarine, softened
• 1 egg
• 1/4 cup sorghum syrup or molasses
• granulated sugar, to coat cookie dough

Combine flour, baking soda, cinnamon, and ginger in medium mixing bowl; set aside. Cream the sugar with the butter or margarine. Beat in the egg and syrup until light and fluffy. Stir in flour mixture just until blended. Chill in the refrigerator for an hour or two.

Preheat oven to 375°. Shape dough into balls about 3/4-inch in diameter; roll in sugar to coat well. Place on lightly greased baking sheets about 2 inches apart, then flatten with the bottom of a glass dipped in the sugar. Bake about 8 to 10 minutes, or until set. Cool. Makes about 7 to 8 dozen cookies.

Florida

Asparagus, Broccoli, Cabbage, cucumbers, Greens, Herbs, Nectarines, Peaches, Peas, Plums, Potatoes, Rhubarb, Strawberries, Tomatoes

Oregon

Apples, Hazelnuts, Pears, Rhubarb, Strawberries, Asparagus, Cauliflower, Garlic, Lettuce, Mushrooms, Onions, Potatoes

Michigan

Asparagus, Beets, Carrots, Chard, Fava Beans, Greens, Herbs, Lettuce, Radishes, Mushrooms, Parsley, Parsnips, Rhubarb, Spinach

Maine

Arugula, Asparagus, Chard, Fava Beans, Fiddleheads, Lettuce, Mushrooms, Nettles, New Potatoes, Pea Greens, Radishes, Rhubarb, Scallions, Spinach, Stinging Nettles, Thyme

Just in Case you Don't Know Them Yet

*Fiddleheads are the tips of ferns. Most agree that they taste “grassy” or like a cross between a asparagus and spinach.

*Fava Beans are used in the culinary cultures of Iran, China, Peru, Mexico, Egypt, Greece, Ethiopia, and many more. They can be eaten raw, fried, boiled, or sautéed.

*Arugula is used comparably to lettuce, and is chocked full of Vitamin C and potassium. It has a rich, peppery taste.

*Nettles are herbs that are covered with tiny hairs that cause irritation and stinging. When cooked or steamed, they are eaten as a vegetable.