The beet

I know it is hard to believe, but spring is on its way! With any luck, we will soon be shedding the heavy jackets, hats and gloves and welcoming days out in the sun. It’s also a perfect time to shift the kinds of foods we eat. Shaking things up with seasonal foods is a fun way to celebrate the changing weather. It’s time to say goodbye to the warm, hearty soups, stews and casseroles and bring on the lighter side salads and grilled favorites -and that means a return to local gardens and farms!

Now is the time to start thinking about the types of delectable fruits, veggies and spices you might want to plant in your own garden. We traditionally think of those juicy tomatoes, crunchy carrots and succulent cucumbers, and perhaps our favorite berries, but why not try expanding your produce palette with different kinds of harvests this year?

You can start with the old standbys but add a rainbow of color! Did you know that carrots come in colors other than orange? Try a purple, yellow, blood red or white carrot crop. Purple or orange cauliflower options make for a fun and nutritious addition as well. Or how about some broccoli, artichokes or root vegetables such as beets or celeriac? Spice up your spice collection with some chili or habanero. A fruit lover? There are more melon variations than you can ever imagine -and have you ever had a blackberry or huckleberry?

Not a gardener with a green thumb? There are many local farm stands you can find for on-the-spot purchases. With a little research, you can find a local resource that can spice up your warmer weather recipes with new and exciting ingredients!