Fruits and vegetables always taste better when they are in season in your area and harvested close to their peak of freshness. This section features several in-season fruits and vegetables. Consider including some of these fruits and vegetables in your menus this month.
Spring’s arrival brings a wonderful variety of fruits and vegetables to the table. In-season vegetables include asparagus, artichokes, snap peas, rhubarb, and carrots. In-season fruit includes apricots, lemons, pineapples, and strawberries. Carrots are one of our highlighted vegetables this month, as April 4th is National Carrot Day!
Many of the children in your care have probably tried carrots before. Maybe raw and dipped in ranch dressing as a snack? Maybe they have had them steamed as a side at dinner time? Have they tried carrots in a muffin? Celebrate National Carrot Day with these tasty Morning Muffins
from Oregon State University and show off the versatility of carrots!
Rhubarb is another vegetable harvested in the spring. It is a perennial plant with stalks similar to celery. While it is technically a vegetable, it is often considered a fruit due to its tart taste. It can be eaten raw or cooked and is most popular as a dessert filling. Rhubarbs are high in vitamin K as well as phytochemicals that help our bodies prevent chronic diseases. Add some rhubarbs to your children’s diets and maybe even add to your garden to grow.