Spring 2014 RLEI Review – Seasonal Diet

By eating & drinking seasonally & locally, you get the most nutritional value from fresh foods. And contribute to a sustainable diet & environment.

Cherries, Grapefruit, Kumquats, Navel Oranges, Kiwis, Lemons, Limes, Rhubarb, Apricots, Strawberries, Raspberries, Gooseberries, Arugula, Asparagus, Cardoons, Fava Beans, Fennel, Fiddleheads, Lettuce, Mint, Morels, Sorrels, Nettles, Parsley, Peas, Radishes, Broccoli, Cauliflower, Mustard and cress, Tomato, Watercress, Eggplant, Zucchini, Chicory, Okra, Chives, Cilantro, Dill, Oregano, Sage, Rosemary, Samphire

Spring is when many outdoor farmer’s markets reopen!

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