Fruit . . . at last! The seal on warmer weather is broken, which means you should start seeing the sweeter gems of spring at your local market. There’s nothing like a basket full of apricots and strawberries to celebrate springtime. After you’ve had your fill of their juicy, fresh taste in just-picked form, consider how to use them in sweet and savory recipes. Also think of ways to stock up and save on these fruits while they are bountiful (drying, canning, freezing), so you can extend their shelf lives. This month’s list includes some great spring vegetables as well: apricots, artichokes, asparagus, broccoli, collards, leeks, rhubarb, spinach, spring onions, spring peas, strawberries. Enjoy!
Sandy Todd Webster
For 22 years, Sandy Todd Webster was the chief architect of IDEA's content program - including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS - the industry's leading resources for fitness, wellness and nutrition professionals worldwide. She created, launched and nurtured these brands and many others during her productive and purposeful IDEA tenure. Sandy is a Rouxbe-certified professional plant-based cook and a Precision Nutrition Level 1 Coach who is pursuing a Master's degree in Sustainable Food Systems through The Culinary Institute of America (expected August 2024). She plans to combine these passions with her content expertise to continue inspiring others to make the world a more just, healthy and regenerative place.
