As the snow melts and the days grow longer, Canadian farms begin to burst with fresh spring produce. Eating seasonally not only provides you with the most flavorful and nutritious foods but also supports local farmers and reduces your environmental footprint.

Benefits of Seasonal Eating

When you eat fruits and vegetables during their natural growing season, you're getting them at their peak in terms of:

  • Flavor: Seasonal produce is harvested when ripe, not picked early for long-distance shipping.
  • Nutrition: Fresh, seasonal produce typically contains more nutrients than items grown out of season or shipped long distances.
  • Cost: Seasonal abundance often means lower prices for consumers.
  • Environmental Impact: Locally grown seasonal foods require less energy for transportation and artificial growing conditions.

What's Fresh in Canadian Spring

Early Spring (April-May)

Asparagus

One of the first spring vegetables, packed with vitamins A, C, E, K, and folate.

Rhubarb

Tart stalks that are excellent in pies and jams, high in vitamin K and calcium.

Fiddleheads

Young fern fronds with a grassy, nutty flavor and rich in antioxidants.

Late Spring (May-June)

Radishes

Crisp, peppery roots that add zing to salads and are rich in vitamin C.

Spring Greens

Arugula, spinach, and various lettuces are abundant and packed with vitamins.

Strawberries

The first berries of the season start appearing in late spring in warmer regions.

Spring Seasonal Recipe: Asparagus and Fiddlehead Frittata

Prep: 15 mins
Cook: 20 mins
Serves: 4

Ingredients:

  • 8 large eggs
  • 1/4 cup milk
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fiddleheads, cleaned and blanched
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup grated Canadian cheddar cheese
  • 2 tbsp fresh herbs (chives, dill, or parsley)
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  3. Heat olive oil in an oven-safe skillet over medium heat. Add onions and sauté until translucent, about 3 minutes.
  4. Add garlic, asparagus, and blanched fiddleheads. Cook for 4-5 minutes until vegetables begin to soften.
  5. Pour egg mixture over the vegetables. Cook on the stovetop for 3-4 minutes until edges begin to set.
  6. Sprinkle cheese on top and transfer skillet to the oven.
  7. Bake for 15-18 minutes until eggs are fully set and top is lightly golden.
  8. Remove from oven, sprinkle with fresh herbs, and let cool slightly before slicing.

How to Shop for Spring Produce

When selecting spring produce, look for these signs of freshness:

  • Asparagus: Firm stalks with compact, closed tips and a vibrant green color.
  • Radishes: Firm, smooth skin without cracks. Smaller radishes tend to be milder.
  • Rhubarb: Crisp, firm stalks with shiny skin. Avoid limp or stringy stalks.
  • Greens: Look for vibrant colors and crisp leaves without wilting or yellowing.
  • Fiddleheads: Tightly coiled with a bright green color and about 2 inches in length.

Supporting Local Canadian Farmers

By purchasing seasonal produce, you're supporting local Canadian farmers and contributing to a more sustainable food system. Here's how you can connect with local food sources:

  • Visit farmer's markets in your area
  • Join a Community Supported Agriculture (CSA) program
  • Shop at grocery stores that highlight local produce
  • Use the EcoGlow Organics seasonal boxes which feature produce from our partner farms

Embracing seasonal eating connects us to the natural rhythms of food production and offers numerous benefits for our health, local economy, and the environment. As you explore the flavors of spring in Canada, you'll discover a world of fresh, nutritious, and delicious possibilities.

What's your favorite spring vegetable or fruit? Let us know in the comments below!

Seasonal Eating Spring Produce Canadian Farms Nutrition