Foodie Smart Spring 2005 Newsletter
Best Buys Of The Season
Spring is here, Cinco de Mayo, Passover, Mother’s Day, lots happening this month!
Spring is aptly named, it’ s a season , it’ s the start of waters journey from the earth to the sea, the word brings thoughts of renewal and re-wakening. Animals awake from hibernation as do trees and flowers and bring forth a new energy and hopes for the future. If you were caught in a rut over the winter, you have no excuses now. Spring vegetables are arriving , the ground is coming back to life and the weather is beckoning us outside.
In the northern climates rhubarb is always the first vegetable to signal the start of the new season . The bright red color It is a welcome addition in the spring, the technically a vegetable it is normally used in desserts. The addition of sugar compliments the tartness. Use only the bright coloured stems, discard the leaves. Desserts don’t need to be heavy, by omitting crusts and the accompanying creams, a rhubarb based dessert can be a healthy light finish to any meal. Of course rhubarb mixes well with other spring berries or even last year’s supply of apples; in fact it’s a great way of using up apples or other fruits that have been stored through the winter and have now lost some of its crispness.
Strawberries are the first fruit to arrive and though advances in production methods have provided almost year round fruit; there is nothing to compare with the locally grown strawberry. This is the perfect time for strawberry shortcake and making jams. Nothing compares with the flavour of a home made jam, for those of you we’re short on time or skills in jam making, you can always try freezer jams. Nothing could be simpler, crush fruit add sugar and pectin; freeze and enjoy!
Next up will be the snow peas, shelled peas, and beans. For those who are trying to include meatless meals in the diet , the combination of legumes such as beans or peas combined with a whole grain creates a complete protein. So try traditional combinations such as such dishes such as rice and beans, quinoa and corn, or any of these combinations recipes . From the Asian influence many of us can also enjoy the pea tips which are actually young tendrils of the snow peas; whether eaten raw or stir fried with a bit of garlic the young leaves are packed with nutrition.
Salad greens will soon follow with a variety of lettuces in many colours, textures and each with its own unique flavour. Cucumbers, tomatoes and the brightly coloured bell peppers will also be in abundance to make some great salads.
The tender summers squashes such as yellow crookneck, green and yellow zucchini, & patty pans will also be used in available to lighten up and brighten up our menus. They can be used in side dishes, marinated, or be the main course, they are filling and satisfying without being calorie rich.
To celebrate Cinco de Mayo there is also plenty of avocadoes to create some great Mexican dishes. Of course there’s no need for a holiday excuse to enjoy the goodness of avocadoes. Even though they’re relatively high in fat, it is an unsaturated fat that our body needs to balance our cholesterol. Rounding out the Mexican theme are Chiles, chayotes, jicama and tomatillos. If you are lucky, you will also be able to find the nopales, the cactus which is a staple in the Mexican diet. Go beyond The tacos, guacamole, and tortillas in other familiar fare and try few new flavors such as mole, salsa Verde and ...let the imagination wander.
to create some great Mexican dishes. Of course there’s no need for a holiday excuse to enjoy the goodness of avocadoes. Even though they’re relatively high in fat, it is an unsaturated fat that our body needs to balance our cholesterol. Rounding out the Mexican theme are Chiles, chayotes, jicama and tomatillos. If you are lucky, you will also be able to find the 
