Spring has sprung, and here in New England, all the adorable little farm stands are starting to put out their newest fresh fruits and veggies. I’m lucky enough to live in an area where I’m surrounded by farmer markets, and trust me, I do enjoy utilizing that! It’s always a good feeling to know that I can help a smaller business, while contributing to a healthier planet at the same time. So what’s in season in April?
First of all, I’m SUPER excited that rhubarb is back in season. I used to work with a sweet older lady who brought me rhubarb from her garden, and I still have a bag of it sitting in the back of my freezer. My favorite way to eat rhubarb is in the form of a pie or a crisp (or really, any form of a sweet dessert). Rhubarb’s nutritional properties have been shown to improve digestive health, which is definitely something I appreciate as a gassy, constantly bloated person (I eat a lot of soy products, which isn’t exactly great for digestion). If I can somewhat combat that with some delicious rhubarb, then bring it on! (Just don’t eat the leaves, they’re poisonous!).
Cabbage, spinach and lettuce are also in season in April, which I’m also surprisingly excited about. I just bought a bottle of vegan ranch dressing, and for the first time in months, I am EXCITED about salads. I’ve mentioned spinach before in my monthly “What’s In Season?”, in fact, I’m pretty certain I mentioned it in last month’s post. Like I’ve said before, it’s versatile, extremely healthy, and can be incorporated into every meal of the day. I used to be a spinach hater myself, but the truth is, spinach doesn’t really have much of a flavor once you cook it into a dish. Even if you’re totally against spinach, just try tossing some into your next smoothie or pasta dish. I guarantee the subtle taste won’t even bother you.
Ah, avocado. I have a complicated relationship with avocado, but ultimately, I think I do like it in small amounts. I don’t need to remind you that avocado pairs great with toast, but if you really want to amp it up, try putting strawberries or everything bagel seasoning on top of your avocado toast. Avocados are loaded with fiber and potassium, so you can feel good about putting it in your body. Bring on the avocado toast!
One of the things I missed most after becoming vegan was, quite randomly, gravy. There’s just something about gravy that I find absolutely addictive, and trust me- I smothered obscene amounts of it on every savory food possible (poutine, anybody?). Luckily, there is a way to still get my gravy fix as a vegan, and it’s healthier than the real deal too! Mushroom gravy is surprisingly delicious, and the reason I bring it up is because -you guessed it- mushrooms are in season in April. I’ll leave a link to my favorite recipe below, so you can test it out for yourself. I am a picky eater when it comes to mushrooms, because the texture tends to bother me, but this recipe is an exception to that rule.
There are lots of other fruits and veggies fresh in April, but many of them would be repeats from March. Let me know if you try either of the recipes below- I’d love to hear your thoughts! Also, if you know any other recipes I should try, drop those in the comments too.
Vegan Mushroom Gravy: https://simple-veganista.com/vegan-mushroom-gravy/
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