As the warm weather arrives, so do the delicious and nutritious spring vegetables. Eating local and seasonal vegetables is a great way for seniors to get nutritious meals.
Benefits of Eating Local Spring Vegetables
Here are some of the benefits of eating spring vegetables:
Nutritional Benefits
Eating local seasonal vegetables is one of the best ways to ensure that you're getting the most out of your food. Additionally, this allows you to consume fruits and vegetables as close to their natural freshness as possible. They're packed with more flavor and vitamins than store-bought produce.
Environmental Benefits
Local agriculture also helps minimize your carbon footprint. The fewer food miles the food travels, the less CO2 is released into the atmosphere, making local food a far more sustainable option.
Economic Benefits
Buying local seasonal vegetables can help support local farmers and the local economy. This is especially important for seniors living on a fixed income. Supporting local farmers also helps keep prices down, making it a more affordable option overall.
Popular Local Spring Vegetables
Some popular local spring vegetables are;
- Asparagus
- Artichokes
- Peas
- Radishes
- Spinach
Shopping Tips for Seniors
Seniors can enjoy fresh spring vegetables. Some tips include:
- Visit the local farmer's market
- Buy in bulk
- Look for organic options
Recipes for Local Spring Vegetables
Some recipes to try include:
Asparagus Frittata
Ingredients:
- 8 eggs
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 cup steamed asparagus
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded cheese
Instructions:
- Preheat oven to 350 degrees F.
- Heat oil in a large non-stick skillet over medium heat.
- Add onion and cook until softened about 5 minutes.
- Add asparagus, salt, and pepper, and cook for an additional 5 minutes.
- In a bowl, whisk eggs.
- Pour eggs into the skillet, stirring occasionally, until the eggs are almost set.
- Sprinkle cheese on top and transfer skillet to preheated oven.
- Bake for 10-15 minutes, or until the eggs are completely set and the cheese is melted.
- Serve warm or cold.
Artichoke and Spinach Dip
Ingredients:
- 1 (14-ounce) can of artichoke hearts, drained and chopped
- 1 (10-ounce) package of frozen spinach, thawed and drained
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine all ingredients and mix until well combined.
- Transfer the mixture to an oven-safe baking dish.
- Bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Let cool for 5 minutes before serving.
Senior Helpers Vero Beach Can Help With Meal Prep
Eating local spring vegetables is a wonderful way for seniors to enjoy nutritious produce and support their local economy in Fellsmere, Sebastian, Vero Beach, Fort Pierce, and Okeechobee. Senior Helpers Vero Beach is here to provide the assistance you need to enjoy the season and beyond. Reach out to us now to learn all the ways we can help!