There’s a moment each year when winter begins to loosen its grip. The days stretch just a little longer, the weather feels a touch warmer, but the nights still carry a chill. It’s a season of overlap, a bridge between light and dark, warmth and cold. But the one place where the transition is most evident? Your farmers market. Piles of yellow and gold winter squash make way for leafy greens, tender young radishes, snap peas, and plenty of fresh herbs. It’s a reminder to leave behind the heavy foods of winter and make way for brighter, greener things.
Citrus
Citrus smooths the transition from winter to warmer months, bringing the brightness that defines spring cooking. Rich in vitamin C and bioflavonoids such as quercetin and hesperidin, citrus fruits help calm inflammation and are linked to improved cardiovascular health and metabolic function.Lemons, limes, and late-season oranges are plentiful in spring. Look for fruit that feels heavy for its size, indicating that it’s fully ripe and juicy. Use finely grated citrus zest to boost flavor in dry rubs, baked goods, and roasted vegetables, meat, or fish. Use the juice as a replacement for vinegar in vinaigrettes, or to bring a spark of acidity to soups, salads, and grain bowls.
