As the days grow longer, the extra sunlight transforms dormant plants into rich sources of energy, pushing nutrients out to the leaves and creating an array of vibrant colors. The vitamins and minerals in these luscious plants are just what our body needs after the long winter months to energize itself for the longer days ahead. The first produce of the season – baby peas, greens and onions - is tender and delicate, yet bursting with flavors that stand on their own.  As spring progresses, more colorful fruits enter the scene such as succulent strawberries, cherries and apricots which are rich in antioxidants that give our immune system a boost after winter.

Since the flavors speak for themselves, spring fruits and vegetables can be eaten with little preparation, and just a dash of lemon juice, olive oil and sea salt to season. Eating fresh produce in its whole, raw state also ensures that you get the most nutrients from them.  Be sure to experiment with our seasonal recipes.