What’s fresh in April? If you are in the Mid-Atlantic area like me, then it’s all about the salad. I’m talking spinach, asparagus, pea shoots, fresh herbs, and roasted parsnips topped with a nutty vinaigrette. Read below for a special look in my farmer’s market bag this month:
Fresh Herbs – Mint makes a great salad topping and a refreshing addition to green juices. Want a delicious detoxifying cocktail? Try a combination of kale, spinach, cucumber, celery, green apple, pineapple, and mint.
Parsnips – Cut them in halves lengthwise, chop them into one-inch-thick slices, then toss with parsley and olive oil, and bake for 30-40 minutes at 425 degrees. They are great as a side dish or tossed in a salad.
Asparagus – Grill these bad boys with a little olive oil, lemon, and salt.
Mushrooms – Toss with olive oil and roast for 20 minutes at 450 degrees. A variety of these are also excellent as a salad topper.
Spinach – Fresh spinach is excellent as a salad base, but also makes an awesome addition to smoothies, is great for juicing, and perfect as a sautéed side.