Spring Produce Arrives at Local Markets

- Asparagus, a popular spring vegetable, is a good source of fiber, folate, and vitamins A, C, and K. To maintain its freshness, wrap the bottom of the stalks in a damp paper towel and store it in the refrigerator for up to three days. - Spring greens like spinach and arugula are rich in vitamins A and C, iron, and antioxidants, which can help boost energy levels and support the immune system. To keep them crisp, dunk leafy greens in cold water and store them in a Ziplock bag in the crisper drawer of your refrigerator, where they can last up to two weeks. - Berries are typically in season in Northern California between April and July. Strawberries, a low-glycemic fruit, are a good source of fiber, vitamin C, and flavonoids, which have been linked to a reduced risk of heart attack and stroke. - Root vegetables that are available in the spring include carrots, beets, and radishes. When selecting root vegetables with the stems still attached, look for bright and fresh-looking greens. - To preserve the abundance of spring produce, methods like freezing, drying, and pickling can be used. Freezing is a simple way to preserve fruits and vegetables; for vegetables, a quick blanch in boiling water before freezing helps retain their color and texture. - Many Bay Area farmers markets operate year-round, offering a continuous supply of seasonal produce. Some markets in the region include the Irvington Farmers' Market in Fremont and the Alemany Farmers' Market in San Francisco. - Eating seasonal produce supports the body's natural detoxification process. The fiber and water content in many spring vegetables, such as leafy greens and asparagus, can help the body eliminate excess fluids and waste.