If you shop in a large or chain grocer, it can be tough to know what fruits and vegetables are really in season. Most grocery chains sell imported produce, therefore allowing them to have items like berries and tomatoes year round. More and more, however, chefs, restaurateurs and consumers are turning to locally grown produce from small-scale grocers and farmer’s markets. These chefs bank on getting the highest quality ingredients and believe that eating local is the way to go. In addition, many say that they like the personal touch of working one-on-one with a farmer who will often grow vegetables and fruits specifically for their menus. To get an idea of what is currently in-season in the Midwest, take a look at the list below. I’ve also included a few ideas for how to use these ingredients in your next meal. (It’s a short list as MANY more common items will come into season starting in May)
Asparagus is a great veggie because it’s easy to cook and doesn’t require much to taste delicious. All I do to my asparagus is spread them out in a single layer on a baking sheet, season with salt and freshly ground black pepper, drizzle some olive oil and bake them in the oven for ten minutes. It makes a great side dish for salmon.
All I can say here is: Grandma’s Matzo Ball Soup.
A highly coveted mushroom among gourmet chefs, morels pop up during the spring. And while I don’t have much experience cooking morels, I’ve heard that sauteeing them in butter and seasoning them with salt and pepper is all you need.
Strawberry. Rhubarb. Pie.
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