And suddenly, life is good.
The sun has finally set on winter, and spring has sprung.
The cherry blossoms are blooming, the nights are getting longer and the weather is absolutely glorious (except for Monday – what on earth was that?). It’s time to get the legs out and say goodbye to Le tan in a can. Yes, in my twenty-fourth year of life I still believe I can tan my transparent skin. With sunscreen, of course.
Anyway, spring means a new bunch of fruit and vegetables will be gracing our stores, and at an inviting price too. To be honest, I didn’t know much about what vegetables are in season when, I just tend to buy the vegetables that are cost effective. But I’ve done my research and it’s starting to
correlate match (it’s funny how words like correlate and consume slip into every day language when you use them a lot) with the prices I saw in Woolies last night.
Things are green this spring.
These scare me. I just have no idea what to do with them. But as a good source of dietary fibre, Vitamin C, thiamine, folate, calcium and potassium, I’m eager to learn how to use these.
Aside from apparently making your pee smell, asparagus is good for folate and some vitamin C, vitamin E, thiamine, niacin and dietary fibre.
I only reaquainted myself with the bean about twelve months ago, and now I eat them almost raw. I actually tried Jamie Oliver’s french beans recipe a while back and it was fabulous! Green beans are good for folate, vitamin C and dietary fibre.
Beetroot is good for folate, dietary fibre, potassium and some vitamin C. I personally love to roast with pumpkin and pinenuts, and toss it with spinach and feta. Or as beetroot dip. Now, that is winner.
These beans are a good source of Vitamin A, C and like most vegetables, dietary fibre. I’ve seen these gracing breakfast menus with mint, feta and pesto lately. Maybe it’s time to broaden my breakfast & lunches.
Broccoli & Cauliflower
These are my pantry essentials.
Cucumbers are predominately water and therefore, low in kilojoules. Good for bulking up your salads and using with dips instead of crackers. Just don’t go near my grandmother.
Excellent source of Vitamin C. Along with some protein, thiamine, niacin & dietary fibre. Fresh or frozen, these are a great staple to bulk up the vege content of your meals.
Nothing better than a crunchy snow pea. These babies provide you will a punch of Vitamin C & dietary fibre.
If I could replace lettuce with spinach in restaurants and cafes, I would. Spinach is an excellent source of Vitamin C, A and folate. Some dietary fibre, calcium and iron too.
Whilst there is lots of green happening in our vegetable department, a rainbow if happening in our fruit bowls.
Our monounsaturated fatty friend is becoming a reasonable price, finally, and I can hear you all running to the stores. Packed full of vitamin C and Vitamin E, this is a good replacement for your butter or margarines. Also, have you tried it with vegemite?
Bananas are great for providing sustained energy which makes them a handy snack. They are also high in potassium and have the highest content of B6 compared to other fruits. And they also grow on plants, not trees.
Like all citrus fruits, an excellent source of Vitamin C, if you can handle the tang.
I tried a freeze dried mandarin this morning. Let’s just say, fresh is best. With vitamin C, folate and dietary fibre, these are a nice change to apples.
When you can buy 2 punnets for $3, you know life is good. All berries are packed full of Vitamin C, folate and dietary fibre.
I have a confession.
I’ve never eaten an artichoke, and quite frankly I have no idea what to do with them. Also, aside from the occasional broad bean from Grandad’s vegetable patch growing up, I’ve never really eaten or cooked with them either.
What about you?
I’m intrigued as to how people cook with these fruit and vegetables. Take a snap of your creations, tag @emmajstubbs and hashtag #springintofandv. I would love to see them!
I’m off to buy an artichoke.