Spring seasonal produce - planning + tips

Spring

Dec 1

SPRING Seasonal Produce

I enjoy cooking with seasonal produce as much as possible. The list provided is simply a guide, to illustrate the produce that is most fresh and naturally growing for the season. As a bonus, cooking with seasonal produce helps to cut down on environmental impacts of growing and shipping non-seasonal produce. Even better, now is a great time to plant a backyard veggie garden (see pictures below for the garden my family and I planted a few weeks ago).

Apricots
Artichokes
Arugula
Asparagus
Avocados (depending on variety)
Berries
Beets
Bok Choy
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Cherries
Chives

Citrus (depending on variety)
Cucumbers
English Peas
Fennel
Ginger
Herbs
Kaffir Lime
Kale
Kiwis
Leek
Lemon
Lettuce
Mushrooms (Fiddlehead, Morel)
New Potatoes
Onions

Papaya
Parsley
Peas
Radishes
Rhubarb
Snap or Snow Peas
Spinach
Spring
Onion
Strawberry
Summer Squash
Swiss Chard
Turmeric
Turnips

KATHARINE’S TIPS

Following these tips will help get you started using the Katharine’s Kitchen method of meal planning and cooking.

Tip #1

In an effort to limit trips to the grocery store, sign up for a weekly, local fruit and veggie box! We receive a weekly box, through my older daughter’s school. A portion of the proceeds go to her school and all the produce is organic and locally sourced. Tip – sign up for a service that allows you to skip weeks as needed or place a “hold” on your box, free of charge, whenever you need to.

Tip #2

Always offer your kids a new protein or veggie, even if you think they won’t like it. You might be surprised! I was preparing haricots verts (thin, French green beans) the other night and my older daughter asked if she could try one raw. I said sure. She loved it! Of course, this made her little sister curious, so she tried one and loved it. Now, I regularly serve them raw haricots verts with dinner or for a snack.

Tip #3

Over the weekend, or whenever you have a day off, cook several chicken breasts and grill a tri-tip. For the chicken, pat the breasts with paper towel and place on a sheet pan. Rub the breasts with olive oil and sprinkle generously with salt and pepper, on both sides. Bake in a 350-degree oven for 35- 40 minutes. Use the chicken and tri-tip for sandwiches, salads, stir fry, etc. all through the week.

Tip #4

During this time of quarantine I have been doing bulk shopping trips, instead of my bi-weekly trips to the grocery store. However, having too many options on hand can be overwhelming. I am a huge fan of making lists, so it’s no surprise that my solution is to make a food inventory list! Make one list for protein, one for veggie and one for the starch options you have on hand. When you start to think about what you want to make for dinner that night, look at your list and pick one item from each category. I like to pick items that have various colors and textures to keep the meal visually appealing and satisfying. As you cross items off your lists, you’ll then have a better idea of what items you’ll need to replenish the next time you venture out to the grocery store. Also, include the expiration date, if applicable, next to the item to ensure it doesn’t go bad before you have a chance to use or freeze it.

Tip #5

I like to challenge myself to eat like my kids do! I try my best to make sure they eat a variety of healthy, whole foods. I limit their sugar intake and I stay away from processed foods and foods with dye. Care about what you put in your own body as much as you care about what goes into your kids’ bodies!

Tip #6

Taste, taste, taste... recipes are just a guide! Through many years of cooking and practice, I’ve learned to taste as I go along. Recipes should be seen as a guide and not the be all end all. Add a little more salt if the flavors don’t pop. Squeeze a little extra lemon or lime if you really love bright flavor. The more you experiment and practice tasting your food, the more you’ll know, intuitively, when a little extra and, sometimes, a little less of this or that is needed.

Tip #7

I love cooking with mushrooms! A long time ago I learned a tip that mushrooms should never be washed under running water. In order to avoid mushrooms from absorbing too much water, instead use a damp paper towel and gently rub any dirt off the mushroom.

Tip #8

Kid friendly dinner option – make a quesadilla with any leftover protein you have on hand (chicken, shrimp, steak, etc.). Also, add a little finely chopped spinach...your kids won’t even notice it! This is a great way to add a little extra protein and veggies!

Tip #9

When cooking in the oven, remember that the back of the oven is the hottest. For chicken, face the legs toward the back. The meat in this part of the bird will take the longest to cook, so having it face the hottest part of the oven will help ensure even cooking throughout.

Tip #10

I firmly believe that one key to happiness is to try and find little ways each day to live like you’re on vacation. Hopefully my invitation to take a vacation at home, will offer a little escape during these crazy and uncertain times. Wishing you all safety, health and happiness!