Ways to Add Spring’s Bounty to Your Plate

Spring in Northwest Ohio brings a fresh wave of nutrient‑dense produce—perfect for brightening meals while boosting your vitamin, mineral, and antioxidant intake. Seasonal vegetables like asparagus, spinach, radishes, leafy lettuces, peas, rhubarb, kale, and green onions are all readily available during spring months.

Simple Ways to Add Spring Veggies

Power up breakfast by adding sautéed asparagus or spinach to eggs or breakfast bowls. Asparagus is in peak season from late April through June in Ohio, making it tender and flavorful this time of year.

Build vibrant salads using lettuces, radishes, peas, and fresh herbs for crunch and freshness. These ingredients thrive in spring and pair well with citrus dressings or a sprinkle of nuts for healthy fats.

Roast your way to weeknight ease by tossing radishes, carrots, or kale with olive oil for a quick sheet‑pan side. Carrots and kale appear on spring availability lists, making them both seasonal and budget‑friendly.

Season’s First Fruits

Spring fruits are fewer but incredibly flavorful. Strawberries are the star, peaking from late May to mid‑June in Ohio. Try them over yogurt, blended into smoothies, or simmered with rhubarb for an easy, naturally sweet compote.

Dietitian Tips for Staying on Track

Prep produce right away: Washing and chopping fruits and vegetables makes them easier to grab throughout the week. Dietitians recommend storing cut produce where it's visible to encourage healthier choices.

Mix raw and cooked options to maximize nutrient variety, and keep herbs handy—fresh parsley, dill, and cilantro can elevate any dish with minimal calories.

Farm Fresh

A fun way to add spring’s bounty to your plate is to venture out to your local produce stand. A quick Google search of “farm stands near me” will bring up plenty of local options!  Enjoy!