Spring + Summer Fruits and Veggies: Fresh Picked List

Spring has sprung and with it comes all of the yummy produce we’ve been waiting all winter for. 

Here are our fave five fruits and veggies available March through May.


  • How to pick: Apricots are best if they’re firm and uniform in color. They can be purchased ahead of time and stored to ripen, just don’t forget about them!
  • Apricots are great for your daily dose of vitamins A and C, dietary fibers, and potassium.
  • Low in fat and full of flavor, apricots look best on a skewer: Link


  • How to pick: A good artichoke should be firm and heavy with tightly closed leaves.
  • Peel back the layers and reap the reward; artichokes are full of folic acids and essential dietary fibers along with vitamins C and K
  • This recipe is super easy and stays true to the artichoke muse: Link

Mustard Greens

  • How to pick: Mustard greens should be green and blemish free (without brown spots or yellow coloring).
  • What don’t mustard greens have? They’re full of protein, vitamins C, K, and A, and dietary fibers.
  • This recipe is just about as easy as it gets and makes for a crowd pleasing side dish: Link


  • How to pick: Leaves should be crisp and fresh. Any wilting or discoloration is a bad sign.
  • What you get: Radicchio is not only fun to pronounce but it’s full of antioxidants and essential vitamins.
  • This recipe is radicchio! Link


  • How to pick: Strawberries are best when shiny and bright in color. They should have fresh looking leaves, any leaves with browning color or dryness indicates a old strawberry.
  • Strawberries are easily the most underrated superfood on the market, they’re full of vitamin C, antioxidants, and potassium.
  • Honestly, strawberries are best left alone, but don’t forget to wash them!



April 14, 2016 — Jenna Kuklinski