It’s finally the time of year we switch out our parkas for light jackets, break out the allergy meds, and frolic through flowery meadows—spring!
While it’s not time to break out the flip-flops just yet, warm weather is just around the corner. As we enter real spring, it’s important to think about what plants are growing nearby Boston. Eating seasonally is not only a good way to get into the spring spirit, but it’s also a good way to reduce your carbon footprint.
Instead of buying your fruits and veggies from warmer climate zones hundreds of miles away, you’ll be saving fossil fuels by consuming delicious, fresh food from a closer source. Bonus: you’ll be supporting local farmers! So rather than reaching for a heavily packaged watermelon shipped from Florida, try picking up some produce grown right next door.
Veggies in season in late April and early May in Massachusetts:
- Lots of yummy greens: Spinach, swiss chard, lettuce, arugula
- Green onions
- Mushrooms (fun fact: these are always in season!)
- Fava Beans
While this isn’t a challenge to live exclusively off asparagus quiches and sautéed spinach for two months (unless that’s your calling; in which case, go for it!), you can easily incorporate some of these delicious choices into your lunches and dinners a few times a week. Make greens the focus with a delicious crisp salad, or roast some radishes and parsnips with seasoning for a healthy side dish. Personally, I’ll be throwing some greens into my smoothies for a nutrition boost and the fun colors.
Check out Sustainable Table’s Seasonal Food Guide for more spring produce options, and if you get a chance, visit one of Boston’s farmer's markets when it opens to get the freshest, most local options.
This post is by Abbey Foucart, one of Boston Green Blog's newest contributors! Learn more about Anna and the rest of the team here.