Spring is under way. This means a new group of produce is ready to be harvested! Eating fruits and vegetables in their peak season brings vibrant tastes and rich nutrient profiles. By choosing seasonal northeastern produce, you limit the transit time from the farm to your plate.
April
This month is the start of the spring harvest. At this time, we are ready to pick:
-fiddleheads
-parsnips
-pea greens
May
As the weather continues to warm, more green vegetables and herbs are ready for harvest:
-arugula, chard, lettuce, spinach
-asparagus, radishes, rhubarb, scallions
-mint, parsley, thyme
June
Once June hits, we begin to see a rainbow of colors that will carry throughout the summer.
-beets, carrots, strawberries
-broccoli, cabbage, kale, oregano
-corn, mushrooms, zucchini
Information gathered & adapted from:
https://www.thespruceeats.com/seasonal-fruits-and-vegetables-of-the-northeast-4165314
Grilled Salmon with Chimichurri
Servings: 2
Ingredients
2 salmon filets (5 ounces each)
1/4 cup olive oil
2/3 cup sherry vinegar
2 bunches fresh parsley
1 bunch fresh oregano
3 tablespoon lemon juice
6 large garlic cloves
Salt (to taste)
Freshly ground pepper (to taste)
Blender or food processor
Preparation
1.Fire up your grill to about 450 degrees Fahrenheit.
2.Season each salmon filet with olive oil and salt and pepper to taste. Once grill is hot, place the salmon skin-side down onto the grill. Cook for 6-8 minutes. You should start seeing the fat dripping from the middle of the filets. Flip over and cook for another 2 minutes. Cook the salmon to an internal temperature of at least 145 degrees Fahrenheit.
3.While the salmon is cooking, roughly chop the parsley, oregano, and garlic.
4.Toss the chopped herbs and garlic into your blender or food processor. Pulse a few times to get a finer dice.
5.Add the vinegar and lemon juice. Combine.
6.With the blender or food processor on the lowest setting, slowly add in the oil to your herb mixture. Blend for 10 seconds or until you have a uniform texture.
7.Top the grilled salmon with your chimichurri sauce.
Serving Size: 1 salmon filet
Nutrition Information per Serving: 38 grams total fat, 5.5 gram of saturated fat, 14 grams carbohydrate, 4 grams fiber, 30 grams protein, 81 milligrams sodium, 1 gram potassium, 4 grams sugar
Recipe adapted from:
https://cookeatshare.com/recipes/simple-chimichurri-sauce-609793
