This is a wonderful and exciting time of year for eating fresh and U.S. grown seasonal produce! And for planting your own. You can even grow your own fresh tomatoes in a pot in an apartment or on a small balcony. Herbs in a sunny windowsill can help spark up all your meals. Enjoy Nature’s bounty, and give a go at indulging yourself in growing your own food. It is so rewarding.

Artichokes, fava beans, green beans, broccoli, cabbage, cauliflower, celery, chard, new corn, dill, fennel, kale, Morel mushrooms, spring onions, Vadalia onions, parsley, peas, new potatoes, radish, sorrel, spinach, zucchini – Apricots, blackberries, cherries, cantaloupe, grapefruit, honeydew melon, peaches, raspberries, field rhubarb, strawberries, watermelon

Spring Dip and Veggies
Have the kids help make this, might perk up their often less than enthusiastic love of fresh veggies:
Mix together 1/2 C. sour cream, 1 C. plain unflavored yogurt, 1 package dry green onion dip mix and some finely chopped green onion. Add 1-2 drops green coloring for eye appeal. Serve with slices of celery, carrots, mushrooms, broccoli, cauliflower, radish, trimmed green onions and thinly sliced zucchini sticks. Offer colorful toothpicks on the side.

Spring Dip and Fruit
This is a kid favorite for sure. Mix together 1 carton strawberry yogurt with 1 C. Cool Whip lite and 1 C. crushed strawberries. This comes out a delightful delicate pink color.
Serve with drained canned pineapple chunks, cherries, strawberries, any other available berries and sliced peaches.

Healthy eating,
Marianne