This spring has been a bust for bluebonnets along highways, and we can thank the ongoing drought for that. But this week I got wind of a good patch out at Muleshoe Bend Recreation Area in Spicewood. We texted friends and spontaneously made the hour-long drive northwest of Austin on Wednesday evening.
We arrived just before the golden hour. It may have been April Fools’ Day, but no joke — the bluebonnets were amazing! As I stepped out of the car, their sweet fragrance washed over me. I hadn’t smelled bluebonnets like that since the bumper-crop fields of 2010.
A steady breeze made each flower wave a friendly hello.
Lake Travis curves along the ridge beyond, adding its own line of blue.
Because it was a weekday evening, not a lot of people were there. I was happy to watch others delighting over the flowers…
…and taking Easter photos with their pups.
One more — what a cutie!
Bluebonnets sparkle with white-tipped indigo flower spikes, like whitecaps on a blue lake.
Here and there, the flowers mingled with last season’s grasses.
Along the lake, a stand of willows or something were still bare — a color block of tan against the greens and blues. Birds shot past like brown torpedoes.
Maybe cedar waxwings?
It was glorious, an iconic Texas spring scene.
We took a few selfies in the ‘bonnets.
Our friends, Cat and Derrick, demonstrated a more vigorous bluebonnet pose.
David and Derrick got all the way up into blue sky. Now that’s bluebonnet enthusiasm!
And why not? I mean, look! Imagine a sweet floral fragrance too.
As the sun set, the blues deepened. A 360-turn reveals hills in the distance…
…live oaks along the road…
…and blue lake and boat docks.
It was the sweetest sight for me this spring, my last one as a Texan. We’re moving to another state famous for wildflowers, but Colorado’s columbines and lupines bloom in summer. A different joy awaits.
Thank you for all the beauty, Texas.
Book Tour Events
Heads up, Central Texas gardeners: I have ONE more speaking event for the launch of Gardens of Texas. And huzzah — it’s free! Come see me, get gardening inspiration, and if you like, purchase a signed copy of the book. Here are the details:
Drawing from the visionary landscapes in Gardens of Texas, I’ll share how resilient gardeners are embracing change, shifting their plant palette, nurturing wildlife, and finding deeper joy in the process. I’ll have books for sale and signing at the talk. Free and open to the public.
I welcome your comments. Please scroll to the end of this post to leave one. If you’re reading in an email, click here to visit Digging and find the comment box at the end of each post. And hey, did someone forward this email to you, and you want to subscribe? Click here to get Digging delivered directly to your inbox!
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Digging Deeper
My new book, Gardens of Texas: Visions of Resilience from the Lone Star State, is here! Find it on Amazon, other online book sellers, and in stores everywhere. It’s for anyone who loves gardens or the natural beauty of Texas. More info here.
This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.
Active time: 25 minutes | Total time: 30 minutes
Asparagus Rice Bowl with Almond Pesto
Ingredients
Brown Rice:
2 cups (400g) cooked long-grain brown rice
Roasted Asparagus:
1 bunch asparagus (224g, about 14 stalks)
1 tbsp olive oil
¼ tsp tsp salt
⅛ tsp black pepper
5 large cloves of garlic, minced
1 lemon, cut into slices
Vegan Pesto:
2 cloves garlic, minced
2/3 cup (16g) fresh basil
Juice from 1 lemon
1/2 tbsp nutritional yeast
1/4 cup (35g) raw almonds
2 tbsp olive oil
2 tbsp water
¼ tsp tsp salt
⅛ tsp black pepper
Toppings (optional):
1/3 cup (50g) sliced almonds, dry toasted in a pan
Black pepper
Fresh lemon slices
Directions
Roasted Asparagus:
Preheat the oven to 425°F (218°C).
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.
Bake asparagus in the oven for 15-20 minutes, or until slightly tender.
Vegan Pesto:
While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor or blender and process on high until the pesto is smooth.
Putting it all Together:
In a mixing bowl, combine cooked brown rice with the pesto.
To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!
Bake a batch of these banana bran muffins as a nutrient dense breakfast option for your family. They’re sweetened only with ripe bananas and applesauce, so you can enjoy a treat low in added sugar.
This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.
Active time: 25 minutes | Total time: 30 minutes
Asparagus Rice Bowl with Almond Pesto
Ingredients
Brown Rice:
2 cups (400g) cooked long-grain brown rice
Roasted Asparagus:
1 bunch asparagus (224g, about 14 stalks)
1 tbsp olive oil
¼ tsp tsp salt
⅛ tsp black pepper
5 large cloves of garlic, minced
1 lemon, cut into slices
Vegan Pesto:
2 cloves garlic, minced
2/3 cup (16g) fresh basil
Juice from 1 lemon
1/2 tbsp nutritional yeast
1/4 cup (35g) raw almonds
2 tbsp olive oil
2 tbsp water
¼ tsp tsp salt
⅛ tsp black pepper
Toppings (optional):
1/3 cup (50g) sliced almonds, dry toasted in a pan
Black pepper
Fresh lemon slices
Directions
Roasted Asparagus:
Preheat the oven to 425°F (218°C).
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.
Bake asparagus in the oven for 15-20 minutes, or until slightly tender.
Vegan Pesto:
While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor or blender and process on high until the pesto is smooth.
Putting it all Together:
In a mixing bowl, combine cooked brown rice with the pesto.
To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!
This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.
Active time: 25 minutes | Total time: 30 minutes
Asparagus Rice Bowl with Almond Pesto
Ingredients
Brown Rice:
2 cups (400g) cooked long-grain brown rice
Roasted Asparagus:
1 bunch asparagus (224g, about 14 stalks)
1 tbsp olive oil
¼ tsp tsp salt
⅛ tsp black pepper
5 large cloves of garlic, minced
1 lemon, cut into slices
Vegan Pesto:
2 cloves garlic, minced
2/3 cup (16g) fresh basil
Juice from 1 lemon
1/2 tbsp nutritional yeast
1/4 cup (35g) raw almonds
2 tbsp olive oil
2 tbsp water
¼ tsp tsp salt
⅛ tsp black pepper
Toppings (optional):
1/3 cup (50g) sliced almonds, dry toasted in a pan
Black pepper
Fresh lemon slices
Directions
Roasted Asparagus:
Preheat the oven to 425°F (218°C).
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.
Bake asparagus in the oven for 15-20 minutes, or until slightly tender.
Vegan Pesto:
While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor or blender and process on high until the pesto is smooth.
Putting it all Together:
In a mixing bowl, combine cooked brown rice with the pesto.
To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!
This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.
Active time: 25 minutes | Total time: 30 minutes
Asparagus Rice Bowl with Almond Pesto
Ingredients
Brown Rice:
2 cups (400g) cooked long-grain brown rice
Roasted Asparagus:
1 bunch asparagus (224g, about 14 stalks)
1 tbsp olive oil
¼ tsp tsp salt
⅛ tsp black pepper
5 large cloves of garlic, minced
1 lemon, cut into slices
Vegan Pesto:
2 cloves garlic, minced
2/3 cup (16g) fresh basil
Juice from 1 lemon
1/2 tbsp nutritional yeast
1/4 cup (35g) raw almonds
2 tbsp olive oil
2 tbsp water
¼ tsp tsp salt
⅛ tsp black pepper
Toppings (optional):
1/3 cup (50g) sliced almonds, dry toasted in a pan
Black pepper
Fresh lemon slices
Directions
Roasted Asparagus:
Preheat the oven to 425°F (218°C).
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.
Bake asparagus in the oven for 15-20 minutes, or until slightly tender.
Vegan Pesto:
While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor or blender and process on high until the pesto is smooth.
Putting it all Together:
In a mixing bowl, combine cooked brown rice with the pesto.
To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!
This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.
Active time: 25 minutes | Total time: 30 minutes
Asparagus Rice Bowl with Almond Pesto
Ingredients
Brown Rice:
2 cups (400g) cooked long-grain brown rice
Roasted Asparagus:
1 bunch asparagus (224g, about 14 stalks)
1 tbsp olive oil
¼ tsp tsp salt
⅛ tsp black pepper
5 large cloves of garlic, minced
1 lemon, cut into slices
Vegan Pesto:
2 cloves garlic, minced
2/3 cup (16g) fresh basil
Juice from 1 lemon
1/2 tbsp nutritional yeast
1/4 cup (35g) raw almonds
2 tbsp olive oil
2 tbsp water
¼ tsp tsp salt
⅛ tsp black pepper
Toppings (optional):
1/3 cup (50g) sliced almonds, dry toasted in a pan
Black pepper
Fresh lemon slices
Directions
Roasted Asparagus:
Preheat the oven to 425°F (218°C).
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.
Bake asparagus in the oven for 15-20 minutes, or until slightly tender.
Vegan Pesto:
While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor or blender and process on high until the pesto is smooth.
Putting it all Together:
In a mixing bowl, combine cooked brown rice with the pesto.
To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!
This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.
Active time: 25 minutes | Total time: 30 minutes
Asparagus Rice Bowl with Almond Pesto
Ingredients
Brown Rice:
2 cups (400g) cooked long-grain brown rice
Roasted Asparagus:
1 bunch asparagus (224g, about 14 stalks)
1 tbsp olive oil
¼ tsp tsp salt
⅛ tsp black pepper
5 large cloves of garlic, minced
1 lemon, cut into slices
Vegan Pesto:
2 cloves garlic, minced
2/3 cup (16g) fresh basil
Juice from 1 lemon
1/2 tbsp nutritional yeast
1/4 cup (35g) raw almonds
2 tbsp olive oil
2 tbsp water
¼ tsp tsp salt
⅛ tsp black pepper
Toppings (optional):
1/3 cup (50g) sliced almonds, dry toasted in a pan
Black pepper
Fresh lemon slices
Directions
Roasted Asparagus:
Preheat the oven to 425°F (218°C).
Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.
Bake asparagus in the oven for 15-20 minutes, or until slightly tender.
Vegan Pesto:
While the asparagus is roasting, make the pesto. Add all pesto ingredients into a high-speed food processor or blender and process on high until the pesto is smooth.
Putting it all Together:
In a mixing bowl, combine cooked brown rice with the pesto.
To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and fresh lemon slices, if desired. Serve and enjoy!
After a long winter of root vegetables and hearty greens, spring produce brings color back to the aisle.
Farmers markets start filling up with crisp greens, tender asparagus, bright berries, and sweet peas. Here’s what’s in season this spring, along with simple ways to use and store it.
Why Seasonal Produce Matters
When fruits and vegetables are in season locally, they’re typically harvested at peak ripeness. That means better flavor and texture, and often better value.
Out-of-season produce is usually shipped long distances or grown in controlled environments, which can increase cost. Seasonal supply tends to lower prices due to abundance (2).
Strategically planning meals around what’s in season is one of the simplest ways to eat more fruits and vegetables without overspending.
Few vegetables feel more at home on a spring plate than asparagus.
Nutrient highlights: It provides Vitamin K and antioxidants (4).
How to use it:
Roast with olive oil and lemon
Toss into pasta or grain bowls
Add to spring salads
Serve alongside grilled proteins for a simple seasonal side
Storage tip: Asparagus should be stored vertically with cut ends on a wet absorbent pad (5).
Butter Lettuce
Soft, delicate, and slightly sweet, butter lettuce lends itself to lighter spring meals.
Nutrient highlights: It provides vitamin A and folate, and hydration thanks to its high water content (6).
“Leafy greens like butter lettuce are an easy way to add volume and extra nutrients to meals.” Emily Sullivan, RD, MyFitnessPal Registered Dietitian.
How to use it:
Build fresh salads
Layer into sandwiches
Use as a wrap instead of tortillas, like in our Zesty Shrimp Lettuce Wraps, which pairs crisp lettuce with bright citrus flavors for a lighter, seasonal meal.
Storage tip: Wrap butter lettuce loosely in a dry paper towel and store it in a partly open or perforated bag in the crisper drawer (coldest spot), away from apples or tomatoes (5).
Radishes
Bright and peppery, they add contrast and crunch to spring dishes. “Radishes are underrated. Their crisp texture and spicy flavor adds intrigue and freshness to your meals,” Sullivan adds.
Nutrient highlights: They provide vitamin C and a lot of water for hydration (7).
How to use them:
Slice into salads
Put them in a “quick pickle” and add to grain bowls
Roast or sauté for a milder flavor
Storage tip: Trim off the greens, then keep radishes unwashed in a perforated or partly open bag (or with a damp paper towel) in the coldest part of the fridge (5).
Spinach
Versatile and nutrient-dense, spinach works in everything from fresh salads to warm savory dishes.
Storage tip: Store spinach (whole or cut) in a breathable bag or container in the coldest part of the fridge at about 32–38°F (0–3°C) with high humidity, and avoid freezing (5).
Arugula
With its peppery bite, arugula adds bold, fresh flavor to salads and savory dishes.
Nutrient highlights: Arugula provides vitamin K, Vitamin A, and antioxidants (10,11).
How to use it:
Toss into simple salads
Layer into sandwiches
Sprinkle over pizza or pasta
Storage tip: Store arugula in a breathable bag or container in the coldest part of the fridge at about 32–36°F (0–2°C) with high humidity, keep it away from apples and tomatoes (5).
Peas (Snap, Snow, and English)
Sweet and crisp, peas bring freshness, flavor, and texture to meals.
Nutrient highlights: They offer fiber, vitamin C, and plant-based protein (12).
How to use them:
Toss into pasta
Add to stir-fries
Mix into grain bowls
Storage tip: Store peas in the coldest part of the fridge at about 32°F (0°C) in a breathable bag with high humidity, and avoid letting them get wet (5).
Artichokes
Spring’s standout vegetable, artichokes, bring hearty texture and subtle flavor to seasonal cooking.
Nutrient highlights: Rich in fiber and packed with antioxidants (13,14).
How to use them:
Steam and dip
Add artichoke hearts to salads or pasta
Grill for a smoky flavor
Storage tip: Store artichokes in the coldest part of the fridge at about 32°F (0°C) with very high humidity (you can keep them in a loose plastic bag). Keep them cold but not frozen, and handle gently to avoid bruising (5).
Storage tip: Store strawberries in the fridge at 32°F (0°C) in their original ventilated container. Keep them dry, and don’t wash until ready to eat, remove any damaged berries (5).
Blackberries
Deep in color and naturally sweet, blackberries are one of the more fiber-rich fruits you can find.
Nutrient highlights: Very high in fiber and vitamin C, and rich in anthocyanin antioxidants (the pigments that give them their deep purple color). They also provide vitamin K and manganese, while being naturally low in calories (16,17).
How to use them:
Add to yogurt
Stir into oatmeal
Blend into smoothies
Toss into fruit salads
Storage tip: Store blackberries in the fridge at 31–32°F (0°C) in their vented container, keep them dry and away from ethylene, and use within a few days for best quality (5).
Apricots
Soft and slightly tart, apricots add brightness to both sweet and savory dishes.
Nutrient highlights: They provide a good amount of vitamin A and fiber (18).
How to use them:
Slice into salads
Add to grain bowls
Grill lightly for caramelization
Pro-tip: They pair well with greens like spinach and arugula.
Storage tip: Store apricots in the refrigerator at 32°F (0°C) with high humidity. Handle them gently to prevent bruising. Allow them to ripen at room temperature before eating if needed (5).
Pineapple
Naturally sweet and refreshing, pineapple adds a tropical element to spring meals. “Pineapple can help satisfy cravings for something sweet while still contributing key nutrients,” Sullivan adds.
Nutrient highlights: Very high in vitamin C and manganese. It also provides small amounts of vitamin B6 and fiber (19).
How to use it:
Slice and add to fruit salads
Grill for caramelized sweetness
Blend into smoothies
Or use it as the base for our Pineapple Turmeric Smoothie Bowl, which pairs tropical fruit with warming spices for a bright, spring-ready breakfast.
Storage tip: Store whole pineapple at cool room temperature for a few days, or refrigerate if keeping longer; once cut, refrigerate and use within several days (5).
Kiwifruit
With its bright green interior and tangy flavor, kiwifruit adds both color and contrast to fruit dishes.
Nutrient highlights: Extremely high in vitamin C and a good source of fiber and vitamin K (20).
How to use it:
Slice into yogurt or oatmeal
Add to fruit salads
Blend into smoothies
Layer onto whole-grain toast with ricotta or yogurt for a balanced snack
Its bright acidity pairs especially well with sweeter spring fruits like strawberries.
Storage tip: Store kiwifruit in the fridge at 32°F (0°C) and keep them away from fruits like apples that produce ethylene. They last for months when kept cold. Let them sit at room temperature to ripen before eating (5).
Bananas
Naturally sweet and easy to grab on the go, bananas are a staple fruit.
Nutrient highlights: Best known for their potassium content and a good source of vitamin B6. They also provide carbohydrates for energy, fiber, and small amounts of vitamin C and magnesium (21).
Because bananas are consistently affordable, they help balance the cost of other seasonal fruits.
Storage tip: Store bananas at room temperature until ripe. Do not refrigerate green bananas, as cold temperatures can damage them. Once ripe, you can refrigerate them to slow further ripening (5).
Seasonal Produce vs. Out-of-Season: A Budget Comparison
When fruits and vegetables are in season locally, supply increases, and prices often drop as a result. In contrast, out-of-season produce is typically imported or grown in controlled environments, which adds transportation and production costs and can drive prices up (2).
To see the difference for yourself, compare the same item across seasons, for example, strawberries in June versus January.
And to make the most out of it, watch weekly ads for seasonal promotions. Also, at farmers markets, you may find better deals near closing time, when vendors are looking to sell remaining inventory.
“Buying produce in season can be a great way to stretch a grocery budget without sacrificing nutrition,” Sullivan explains.
Logging Spring Produce in MyFitnessPal
Fresh produce doesn’t come with barcodes, but logging it doesn’t have to be complicated. With MyFitnessPal’s Meal Scan feature, you can quickly log fruits and vegetables whether you’re at the farmers market or prepping at home.
Logging your produce can help you notice patterns in your eating habits and spot gaps over time. As Sullivan explains, “Tracking produce intake can help people see patterns—like whether they’re consistently getting enough fiber or variety.”
Frequently Asked Questions (FAQs)
Is seasonal produce more nutritious? Seasonal produce is often harvested at peak ripeness, which can improve flavor and nutrient retention, though overall nutrient content depends on storage and handling (1).
Is farmers market produce cheaper than grocery store produce? It can be, especially when items are in peak season. Comparing price per pound helps determine value (2).
Can frozen produce be as nutritious as fresh? Yes. Frozen fruits and vegetables are often processed shortly after harvest and retain comparable nutrient levels (22).
Bottom Line
Spring produce offers better flavor, strong nutritional value, and often better prices when you buy what’s in season. Planning meals around what’s fresh—and storing it properly—can help reduce waste and stretch your grocery budget.If you want to see how those seasonal choices support your nutrition goals, MyFitnessPal makes it easy to log fresh fruits and vegetables and keep track of your intake over time.
After a long winter of root vegetables and hearty greens, spring produce brings color back to the aisle.
Farmers markets start filling up with crisp greens, tender asparagus, bright berries, and sweet peas. Here’s what’s in season this spring, along with simple ways to use and store it.
Why Seasonal Produce Matters
When fruits and vegetables are in season locally, they’re typically harvested at peak ripeness. That means better flavor and texture, and often better value.
Out-of-season produce is usually shipped long distances or grown in controlled environments, which can increase cost. Seasonal supply tends to lower prices due to abundance (2).
Strategically planning meals around what’s in season is one of the simplest ways to eat more fruits and vegetables without overspending.
Few vegetables feel more at home on a spring plate than asparagus.
Nutrient highlights: It provides Vitamin K and antioxidants (4).
How to use it:
Roast with olive oil and lemon
Toss into pasta or grain bowls
Add to spring salads
Serve alongside grilled proteins for a simple seasonal side
Storage tip: Asparagus should be stored vertically with cut ends on a wet absorbent pad (5).
Butter Lettuce
Soft, delicate, and slightly sweet, butter lettuce lends itself to lighter spring meals.
Nutrient highlights: It provides vitamin A and folate, and hydration thanks to its high water content (6).
“Leafy greens like butter lettuce are an easy way to add volume and extra nutrients to meals.” Emily Sullivan, RD, MyFitnessPal Registered Dietitian.
How to use it:
Build fresh salads
Layer into sandwiches
Use as a wrap instead of tortillas, like in our Zesty Shrimp Lettuce Wraps, which pairs crisp lettuce with bright citrus flavors for a lighter, seasonal meal.
Storage tip: Wrap butter lettuce loosely in a dry paper towel and store it in a partly open or perforated bag in the crisper drawer (coldest spot), away from apples or tomatoes (5).
Radishes
Bright and peppery, they add contrast and crunch to spring dishes. “Radishes are underrated. Their crisp texture and spicy flavor adds intrigue and freshness to your meals,” Sullivan adds.
Nutrient highlights: They provide vitamin C and a lot of water for hydration (7).
How to use them:
Slice into salads
Put them in a “quick pickle” and add to grain bowls
Roast or sauté for a milder flavor
Storage tip: Trim off the greens, then keep radishes unwashed in a perforated or partly open bag (or with a damp paper towel) in the coldest part of the fridge (5).
Spinach
Versatile and nutrient-dense, spinach works in everything from fresh salads to warm savory dishes.
Storage tip: Store spinach (whole or cut) in a breathable bag or container in the coldest part of the fridge at about 32–38°F (0–3°C) with high humidity, and avoid freezing (5).
Arugula
With its peppery bite, arugula adds bold, fresh flavor to salads and savory dishes.
Nutrient highlights: Arugula provides vitamin K, Vitamin A, and antioxidants (10,11).
How to use it:
Toss into simple salads
Layer into sandwiches
Sprinkle over pizza or pasta
Storage tip: Store arugula in a breathable bag or container in the coldest part of the fridge at about 32–36°F (0–2°C) with high humidity, keep it away from apples and tomatoes (5).
Peas (Snap, Snow, and English)
Sweet and crisp, peas bring freshness, flavor, and texture to meals.
Nutrient highlights: They offer fiber, vitamin C, and plant-based protein (12).
How to use them:
Toss into pasta
Add to stir-fries
Mix into grain bowls
Storage tip: Store peas in the coldest part of the fridge at about 32°F (0°C) in a breathable bag with high humidity, and avoid letting them get wet (5).
Artichokes
Spring’s standout vegetable, artichokes, bring hearty texture and subtle flavor to seasonal cooking.
Nutrient highlights: Rich in fiber and packed with antioxidants (13,14).
How to use them:
Steam and dip
Add artichoke hearts to salads or pasta
Grill for a smoky flavor
Storage tip: Store artichokes in the coldest part of the fridge at about 32°F (0°C) with very high humidity (you can keep them in a loose plastic bag). Keep them cold but not frozen, and handle gently to avoid bruising (5).
Storage tip: Store strawberries in the fridge at 32°F (0°C) in their original ventilated container. Keep them dry, and don’t wash until ready to eat, remove any damaged berries (5).
Blackberries
Deep in color and naturally sweet, blackberries are one of the more fiber-rich fruits you can find.
Nutrient highlights: Very high in fiber and vitamin C, and rich in anthocyanin antioxidants (the pigments that give them their deep purple color). They also provide vitamin K and manganese, while being naturally low in calories (16,17).
How to use them:
Add to yogurt
Stir into oatmeal
Blend into smoothies
Toss into fruit salads
Storage tip: Store blackberries in the fridge at 31–32°F (0°C) in their vented container, keep them dry and away from ethylene, and use within a few days for best quality (5).
Apricots
Soft and slightly tart, apricots add brightness to both sweet and savory dishes.
Nutrient highlights: They provide a good amount of vitamin A and fiber (18).
How to use them:
Slice into salads
Add to grain bowls
Grill lightly for caramelization
Pro-tip: They pair well with greens like spinach and arugula.
Storage tip: Store apricots in the refrigerator at 32°F (0°C) with high humidity. Handle them gently to prevent bruising. Allow them to ripen at room temperature before eating if needed (5).
Pineapple
Naturally sweet and refreshing, pineapple adds a tropical element to spring meals. “Pineapple can help satisfy cravings for something sweet while still contributing key nutrients,” Sullivan adds.
Nutrient highlights: Very high in vitamin C and manganese. It also provides small amounts of vitamin B6 and fiber (19).
How to use it:
Slice and add to fruit salads
Grill for caramelized sweetness
Blend into smoothies
Or use it as the base for our Pineapple Turmeric Smoothie Bowl, which pairs tropical fruit with warming spices for a bright, spring-ready breakfast.
Storage tip: Store whole pineapple at cool room temperature for a few days, or refrigerate if keeping longer; once cut, refrigerate and use within several days (5).
Kiwifruit
With its bright green interior and tangy flavor, kiwifruit adds both color and contrast to fruit dishes.
Nutrient highlights: Extremely high in vitamin C and a good source of fiber and vitamin K (20).
How to use it:
Slice into yogurt or oatmeal
Add to fruit salads
Blend into smoothies
Layer onto whole-grain toast with ricotta or yogurt for a balanced snack
Its bright acidity pairs especially well with sweeter spring fruits like strawberries.
Storage tip: Store kiwifruit in the fridge at 32°F (0°C) and keep them away from fruits like apples that produce ethylene. They last for months when kept cold. Let them sit at room temperature to ripen before eating (5).
Bananas
Naturally sweet and easy to grab on the go, bananas are a staple fruit.
Nutrient highlights: Best known for their potassium content and a good source of vitamin B6. They also provide carbohydrates for energy, fiber, and small amounts of vitamin C and magnesium (21).
Because bananas are consistently affordable, they help balance the cost of other seasonal fruits.
Storage tip: Store bananas at room temperature until ripe. Do not refrigerate green bananas, as cold temperatures can damage them. Once ripe, you can refrigerate them to slow further ripening (5).
Seasonal Produce vs. Out-of-Season: A Budget Comparison
When fruits and vegetables are in season locally, supply increases, and prices often drop as a result. In contrast, out-of-season produce is typically imported or grown in controlled environments, which adds transportation and production costs and can drive prices up (2).
To see the difference for yourself, compare the same item across seasons, for example, strawberries in June versus January.
And to make the most out of it, watch weekly ads for seasonal promotions. Also, at farmers markets, you may find better deals near closing time, when vendors are looking to sell remaining inventory.
“Buying produce in season can be a great way to stretch a grocery budget without sacrificing nutrition,” Sullivan explains.
Logging Spring Produce in MyFitnessPal
Fresh produce doesn’t come with barcodes, but logging it doesn’t have to be complicated. With MyFitnessPal’s Meal Scan feature, you can quickly log fruits and vegetables whether you’re at the farmers market or prepping at home.
Logging your produce can help you notice patterns in your eating habits and spot gaps over time. As Sullivan explains, “Tracking produce intake can help people see patterns—like whether they’re consistently getting enough fiber or variety.”
Frequently Asked Questions (FAQs)
Is seasonal produce more nutritious? Seasonal produce is often harvested at peak ripeness, which can improve flavor and nutrient retention, though overall nutrient content depends on storage and handling (1).
Is farmers market produce cheaper than grocery store produce? It can be, especially when items are in peak season. Comparing price per pound helps determine value (2).
Can frozen produce be as nutritious as fresh? Yes. Frozen fruits and vegetables are often processed shortly after harvest and retain comparable nutrient levels (22).
Bottom Line
Spring produce offers better flavor, strong nutritional value, and often better prices when you buy what’s in season. Planning meals around what’s fresh—and storing it properly—can help reduce waste and stretch your grocery budget.If you want to see how those seasonal choices support your nutrition goals, MyFitnessPal makes it easy to log fresh fruits and vegetables and keep track of your intake over time.
Lean chicken breast stays tender and juicy under a flavorful hummus coating that adds richness, fiber, and a boost of protein in this quick and delicious dish. Roasted zucchini and onions make the perfect simple side, but you can easily swap in any vegetables you have on hand. It’s an easy weeknight dinner that doubles as a satisfying, ready-to-go lunch the next day.
Active time: 20 minutes | Total time: 35 minutes
Baked Hummus-Crusted Chicken
Ingredients
4 (6 oz. or 170g each) boneless, skinless chicken breasts
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1 cup (246g) hummus, homemade or store-bought
3 medium (200g each) zucchini or yellow summer squash, roughly chopped
1 medium onion (148g), chopped
1 tbsp olive oil
1 tsp paprika, divided
1 lemon, quartered
Directions
Preheat the oven to 450ºF (232ºC). Spray two baking sheets with cooking spray.
While oven is preheating, pat the chicken dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Add the chicken and hummus to a small bowl and toss until well coated.
On one baking sheet, add the chicken and sprinkle with 1/2 tsp paprika. Bake the chicken for about 20 minutes, or until internal temperature reaches 165°F (74°C).
On the second baking sheet, toss the zucchini and onion with olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until coated. Arrange the vegetables in an even layer and sprinkle with remaining 1/2 tsp paprika. Bake for 15 minutes.
Serve each chicken breast with about 3/4 cup of vegetables and 1 lemon wedge.
