As an environmental scientist, I always try to eat things that are in season. Eating seasonally is one of the best (and most delicious) ways to support local and decrease your carbon footprint.
Local foods have less associated transportation costs and fuel emissions, and produce that is in season is less likely to require harmful fertilizers and pesticides to thrive.
Some of my favorite spring crops include asparagus, chives, and strawberries.
Still, seasonality can differ largely depending on where you live. Check exactly what is in season during springtime in your area with this Seasonal Food Guide.
From fresh confetti orzo to springtime Sangria, you’ll find all of our favorite spring recipes here.