Springtime on the plate: discover what's new at the greengrocer's and how to make the most of it!

Spring novelties from greengrocers

With the arrival of spring, fruit vendor stalls are filled with new fresh and nutritious ingredients. Here are some of the delicacies you can find:

1. Strawberries

Sweet, juicy and irresistibly fragrant, strawberries are among the first spring fruits to pop up on market stalls. Besides delighting the palate, they are a real health boon: rich in vitamin C, antioxidants and fiber, they help strengthen the immune system and fight cell aging.

What to do with strawberries?

• Natural: simply washed and eat them alone or with a squeeze of lemon juice to enhance their flavor.
• Fruit salad and salads: pair them with other seasonal fruits or fresh vegetables such as spinach and arugula for a surprising mix.
• Smoothies and milkshakes: blend them with yogurt or vegetable milk for a fresh, vitamin-packed drink.
• Desserts: use them to make tarts, cheesecakes, spring tiramisu or simply serve them with whipped cream or melted dark chocolate.
• Jams and marmalades: perfect for preserving the flavor of spring all year round.

2. Asparagus

Not only is this versatile vegetable an excellent source of fiber, folic acid and vitamins A, C and E, but it also has diuretic and depurative properties, ideal for promoting the body's well-being as spring arrives.

What to do with asparagus?

• Grilled: they enhance their flavor with a smoky touch, perfect with a drizzle of oil and parmesan shavings.
• Steamed: they keep their nutritional properties intact and can be topped a delicious mousseline sauce
• Sautéed: with garlic, chili or spices for a quick and tasty side dish.
• In fresh salads: chopped and paired with cheese, dried fruit or citrus for a balanced mix of flavors.
• Pasta dishes: give a spring touch to creamy dishes, perhaps accompanied by shrimp or saffron.
• With eggs: the classic pairing with scrambled or soft-boiled eggs enhances their delicate flavor.

3. Fresh peas

Sweet, crunchy and with a delicate flavor, fresh peas are a true ally of spring cooking. Rich in vegetable protein, fiber and B vitamins, they aid digestion and contribute to the body's well-being. In addition, thanks to their low calorie content and high concentration of antioxidants, they are perfect for a balanced and healthy diet.

What to do with fresh peas?

• As a side dish: simply sautéed with butter and onion, or with crispy bacon for a more intense flavor.
• In salads: raw or just blanched, they go well with feta, cherry tomatoes, arugula and seeds for a light and nutritious dish.
• In pasta dishes: perfect for topping fresh pasta, perhaps with cooked ham and cream for a classic, irresistible version.
• In vegetarian meatballs: blended and mixed with feta, breadcrumbs and spices for a tasty alternative to meat.
• In creams: ideal for delicate, creamy dishes, perhaps with a touch of Greek yogurt or cottage cheese for an even richer flavor.

4. Radish

With their slightly tangy flavor and crunchy texture, radishes are a real refreshing touch in the kitchen. These small vegetables, with their vibrant color and juicy flesh, not only add character and color to salads, but are also rich in beneficial properties. A valuable source of vitamin C, they help strengthen the immune system, while their cleansing properties promote the elimination of toxins and support digestion.

What to do with radishes?

• In salads: thinly sliced they add crunch and a pungent taste to mixed salads, perhaps paired with cucumbers, carrots and sunflower seeds.
• Sautéed: browned with butter and spices, they lose some of their pungency and gain a soft, savory texture.
• Raw with hummus or cream cheese: perfect for a light and healthy appetizer, dipped in hummus or a creamy yogurt and herbs.
• In soups: although unusual, radishes can be added to light soups for a touch of freshness and color.
• As a garnish: their thin slices decorate and enrich canapés, bruschetta and fish dishes.

5. Artichokes

Rich in fiber, antioxidants and essential minerals such as magnesium, potassium and iron, artichokes are a real boon to the body. Known for their digestive and depurative properties, they promote liver health and help regulate blood cholesterol levels. Because of their unique flavor and versatility in cooking, they are a perfect ingredient for so many recipes.

What to do with artichokes?

• Boiled or steamed: ideal for keeping their nutrients intact, they can be seasoned simply with extra virgin olive oil, lemon and parsley.
• Grilled: cut in half and cooked on the grill with a drizzle of oil and a pinch of salt, they become a tasty and flavorful side dish.
• Fried: Roman style or battered, crispy on the outside and soft on the inside, they are a real treat for the palate.
• Stuffed: stuffed with a mixture of breadcrumbs, cheese, garlic and parsley, then baked, they become a tasty main course.
• Stewed: slow cooked with tomato, onion and spices, they are perfect with meat or fish dishes.
• In salads: raw and thinly sliced, dressed with parmesan shavings, oil and lemon, they give a fresh, crisp salad.
• In pasta dishes: they go well with creamy pasta dishes, enhancing the flavors with their intense taste.

Why choose seasonal fruits and vegetables?

Consuming seasonal produce means enjoying fresher, tastier and more nutrient-rich foods. Harvested at their ideal time, they offer the most vitamins and minerals. In addition, choosing seasonal ingredients reduces environmental impact, promotes sustainable agriculture and supports local production. A benefit to your health and the planet!

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