Nutrition: Spring Produce

Spring means more fruits and vegetables.

By Eric Chen, WAC Nutritionist and Wellness Coach

Spring is my favorite time of year—the winter is over and signs of new life flourish inside and out. Days are starting to get longer and warmer, flowers are opening, and the streets are getting greener! As buds and blooms emerge, seasonal farmers markets begin to pop up and a bounty of fresh produce begins to appear in stalls around town. Local farmers are harvesting a plethora of fruits and vegetables and there’s no reason not to eat your greens, reds, whites, and blues. Seasonal produce tastes better and is almost always more nutritious that out-of-season produce, which often travels thousands of miles before being consumed. Get the most out of your produce by supporting local farms. Below is a list of our favorite spring produce that we recommend you add to your grocery list!

  • Artichokes
  • Asparagus
  • Beets
  • Chard
  • Fava beans
  • Fiddleheads
  • Lemons
  • Garlic and garlic greens
  • Onions, leeks, ramps, and green onions
  • Morel mushrooms
  • Peas and pea greens
  • Strawberries
  • Sweet bell peppers


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