The Seasonal Plate
What to Eat in April


Eating in season saves money, provides optimal nutrition, and supports local farmers. In North America, find many of the vegetables, fruits, nuts, meat, poultry, and seafood, below, in season, and in markets, for the month of April.

Vegetables
artichokes + arugula + asparagus + beets + bok choy + broccoli + broccoli rabe + brussels sprouts + cabbage + carrots + cauliflower + chard + chicory + collard greens + cress + dandelion greens + endive + fava beans + fennel + garlic + green garlic + most herbs + horseradish + kale + kohlrabi + leeks + lettuce + mizuna + mushrooms + mustard greens + nettles + onions + parsnips + pea shoots + radishes + rutabagas + scallions + spinach + sprouts + sunchokes + sweet potatoes (south) + turnips


Fruit and Nuts
avocado + cherimoya + citrus fruits (grapefruit, kumquat, lemon, lime, orange, citron, pomelo) + guava + strawberries 

Meat and Poultry
rabbit + lamb + pork + eggs  

Seafood
Varies by season, location, and weather patterns
North America: sea bass + black drum + clams + crawfish + crab + halibut + mussels + oysters + shrimp + red snapper + redfish + spot prawn + red snapper + shark + flounder + shrimp + pompano  + trout + tuna  

Primarily year-round species include ahi tuna + atlantic, true, and ling cod + catfish + flounder + grouper + mahi mahi + rainbow trout + sole + (atlantic) salmon + swordfish


And a couple of great links, with maps, charts, and interactive resources, to keep yourself, and those you love, eating well:

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