What’s In Season: Canadian Spring Edition

April 7, 2020
by Katherine Sousa Eat

    The low down on what’s in season this spring in Canada and how you can cook with it. 

    Spring has sprung and with it a bounty of seasonal produce will make its way onto our plates! April usually marks a month full of spring cleaning, sunnier days, and lots of gardening. Over the next three months, you’ll be seeing lots of delicious Canadian-grown produce popping up on our menus. So, we’re sharing just a few of our favourites and how we use them!


    Broccoli

    Broccoli is one of our favourite veggies! We love including it in many of our weekly recipes. It’s hearty, delicious, and packed with nutrients. At its peak, broccoli will have bright grey-green leaves and a yellow-green stem. Fresh tip: if a flower is starting to form, your broccoli is past its prime. Look for bunches that have slender stems for the best texture. When stored properly, broccoli can keep up to 5 days in the refrigerator crisper drawer.

    Peak Season: June – July

    Recipe Ideas: Broccoli Stir Fry, Salmon and Coconut Shrimp, or Chinese Orange Chicken

    Celery

    One of the three key ingredients to mirepoix – an important base to soups, stews, and chilis. When buying celery, you want to look for crisp, firm stems with leaves that are bright green. To keep it as fresh as possible, store in plastic bags in the refrigerator crisper for 1 week or more. If you notice your celery is getting a little limp, soaking in water can help give it new life!

    Peak Season: June – July

    Recipe Ideas: Creamy Shrimp Roll, Open-Faced Bean Curry Salad Sandwich, or Pork Chops with Celery-Apple Salad

    Peas

    Frozen peas are available year-round, but there’s something special about a fresh pea. Fresh peas should be bright green in colour and have a sweet flavour. Store your fresh peas in the coolest part of your fridge wrapped in plastic – like the packaging they come in.

    Peak Season: April – June

    Recipe Ideas: English-Style Lamb Stew, Coconut Curry Mussels or Easy Cottage Pie 

    Green Onions

    Green onions (aka scallions) are long and thin with bright white bottoms and dark green tops. They’re mild in taste with a super crunchy texture.  Store them in a jar with a little watcher just covering the roots to keep them fresh and allow them to grow!

    Peak Season: April – July

    Recipe Ideas: Sesame Beef Stir-Fry, Spicy General Tso Turkey Meatballs, or Wonton Shrimp Soup

    Zucchini

    One of late spring/early summer’s most coveted veggies. It grows just as quick as a weed, good thing there are also a lot of ways to cook with them! When buying zucchini you want them small-medium in size. When they’re too large, they tend to have a bitter taste.

    Peak Season: Late May – July

    Recipe Ideas: Harissa Chickpea Stew, Creamy Chicken Korma or Summer Turkey Bolognese

    Strawberries

    Bright red, juicy, and full of sweet flavour – strawberries season is almost here! Greenhouses allow strawberries to be grown year-round, however, field strawberries start popping up in May and through summer. When buying, look for a bright red vibrant colour (with no white or green spots) and store un-rinsed and with the green hull intact. Before eating, give your strawberries a quick rinse in cold water and enjoy!

    Peak Season: May – July

    Recipe Ideas: Summer Fresh Strawberry Vinaigrette Salad or Goat Cheese, Walnut and Honey Crostini

     

    Looking for some delicious Spring-inspired recipes? These deliciously simple spring and summer soups will win over your dinner critics.

     

     

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