California grown Black Mission Figs are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of their seeds. They're a great source of potassium and dietary fiber. Black Mission Figs are only in season late spring through early winter so eat ‘em while you can!
Locally grown organic Royal Blenheim Apricots from Capay Organic Farm are in stores for a short time only! The Blenheim is an old school apricot, tasty to eat and great to use when making jams!
According to Dr. Liz Applegate, Ph.D., melons supply a scant 60 calories per cup, are packed with a wealth of nutrients and are loaded with water for hydration. The popular cantaloupe supplies over 100% of vitamin C needs in just one cup, and offers a healthy dose of beta-carotene. The tuscan, crenshaw and canary melons are packed with potassium, which is helpful in controlling high blood pressure, and the honeydew melon comes packed with vitamin C! Finally the crowd favorite, watermelon, is loaded with water, potassium and lycopene, a potent cancer fighter.
A favorite pear of ours is here and ready for taste testing! From our neighbors down under, the Taylor’s Gold Pear was first discovered in New Zealand in 1986. It is a natural mutation of the Comice pear, making it even sweeter and juicier than the average pear! Its golden cinnamon, rose-blushed colored skin distinguishes the Taylor’s Gold pear. The fruit tends to be large and plump with a creamy white flesh and smooth texture.
It's artichoke season and this “super” spring produce is here to provide you and your family with an abundant amount of nutrients! According to Dr. Liz Applegate, Ph.D., this flower bud from the thistle family supplies a wealth of magnesium and potassium that help fight that high blood pressure. The “meaty” part of the artichoke supplies inulin, a prebiotic that helps fuel the healthy bacteria living in our intestines. And if that isn’t enough, one artichoke supplies over 25% of the Daily Value for fiber and vitamin C!
Stone fruit season is upon us and we can’t get enough of these sweet, ripe, juicy fruits, because they’re not only mouthwateringly delicious, they're healthy too. According to Dr. Liz Applegate, Director of Sports Nutrition at UC Davis, nectarines are loaded with potassium, vitamin C and carotenes, and their fuzzy relatives, peaches, supply a wealth of potassium and fiber. Dr. Liz Applegate also says that three lusciously sweet apricots supply almost 80% of the Daily Value for vitamin A as beta carotene, which helps to promote both eye and heart health. Don’t feel guilty enjoying these sweet sweet stone fruits this spring!
Sweet, juicy cherries. These delicious orbs contain the same anthocyanidin compounds as blueberries which gives cherries their rich color and strong antioxidant capacity, helpful in fending off age-related diseases like cancer. Studies show that cherries’ antioxidant powers may also help runners recover more quickly from marathons and other endurance running efforts. Drinking fresh made cherry juice daily, several days prior to a marathon, and a few days post race helps prevent muscle damage and soreness.
When cooking with rhubarb, a generous helping of sugar isn’t far behind, as this ruby red colored stalk has a bite that’s bracingly sour. Diced and added to coffee cake, cooked into a sweet-sticky jam, baked into a pie, or reduced and stewed, rhubarb is often paired up with strawberries and apples for the perfect springtime dance.
A young version of a white onion, the spring onion's newbie stems and small bulb supply a wealth of nutrients.
One cup of asparagus provides a staggering 110% of vitamin K needs (vital for bone health) and more than 60% of folate (a B vitamin key that's key to a healthy pregnancy) needs.