We review some local and seasonal foods that you should incorporate into your diet throughout this spring season to take advantage of all its nutritional advantages and have a more conscious and sustainable diet.
The spring, season of the flowers and the growth of the days, is already among us and with it, delicious seasonal products arrive at the local shelves that you should take advantage of.
To eat this spring take advantage of local trade, which not only gives you the possibility of saving money, but also helps you to promote sustainability and reduce your ecological footprint, guarantee the durability of the land, contribute your bit to the local economy and food sovereignty. You also improve your health, being able to acquire high-quality food for an affordable price.
In spring there are seasonal fruit products such as avocado, kiwi, lemon, orange, apricot, cherry or strawberry – these last facing May. From June, raspberry, watermelon or nectarines also enter the scene. Remember that you should take five daily pieces of fruits and vegetables!
This flowery season is the season for chard, artichokes, celery, endives, green asparagus, spinach, peas, lettuce, carrots, and beans. From June the golden age of garlic, zucchini, bean, potato, cucumber or pepper begins. Remember that vegetables are rich in vitamins and minerals, help hydrate and regulate your intestinal transit. The idea is to consume them at the optimum moment of maturation.
Bluefish are characteristic of spring, such as tuna, anchovies, mackerel, sardines, horse mackerel, fresh cod, monkfish or longer, although others are consumed all year round such as salmon, hake or sea bass. This type of food is rich in omega 3 fatty acids, minerals, and vitamins.