May In-Season Produce

Here in the Northeast, we’re finally starting to see the warm weather we’ve waited for throughout our cold, snowy winter. It may have been a long time coming, but we’re ready to jump into spring. And what better way to is there to embrace May than incorporating in-season produce into our diets?

Here’s what you should add to your grocery list to ensure your meals contain the freshest ingredients this month:

Artichokes

Asparagus

Beans

Blackberries

Blueberries

Cherries

Chives

Dandelion greens

Fennel

Fiddlehead fern

Horseradish

Lettuce

Mangoes

Melons

Okra

Papayas

Peas

Rhubarb

        Sorrel

Spinach

Strawberries

Summer Squash

Tomatoes

Turnips

Watermelon

spinach 300x199 May In Season Produce Photo

Spinach is in-season during May.

Here’s a delicious and healthy spinach recipe to get your month off to a great start:

Parmesan Spinach Cakes

Ingredients:

  • 12 ounces fresh spinach
  • 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese
  • 1/2 cup finely shredded Parmesan cheese, plus more for garnish
  • 2 large eggs, beaten
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Directions:

  1. Preheat oven to 400°F.
  2. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.
  3. Coat 8 cups of a muffin pan with cooking spray. Divide the spinach mixture among the 8 cups.
  4. Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

Makes: 4 servings (2 spinach cakes per serving), 141 calories per serving

How many of these items will you stick your fridge with this month? Tell us in the comments below.

Sources: dailygreen.blogspot.com, sfma.net, eatingwell.com