Spring Forward with 3 of our Seasonal Favourites

It's still chilly in some parts, but most everyone at this time of year begins to feel the urge for the fresh and new, from spring cleaning to gardening to cooking with the new season's produce.  Let's celebrate the return of some old favourites.

 Asparagus

Belonging to the lily family, these succulent spears supply great nutrients sure to put a spring in your step: folic acid, potassium, vitamins A,C,B6 andK, riboflavin, thiamine, niacin, phosphorus and iron.  They are also high in dietary fibre, protein and asparagine, which helps to break down oxalic and uric acid crystals in kidneys and muscles.

Fresh asparagus tastes best when boiled for only 1-2 minutes.  Before any cooking, hold each spear in both hands and bend it until it snaps, where the tender and tough parts meet.

           Courgette      

This creamy and tender semisweet vegetable is the best known of the summer squash varieties native to Central America.

Being highly alkaline means courgettes can benefit the acid balance of the blood.  They contain 95% water, lending a cooling and refreshing property when lightly cooked or served raw.

These babies will help you get swimsuit ready with their very low calories and moderate amounts of carotenes, which protect against the damaging effects of the sun.

Cos Lettuce

Native to Eastern Mediterranean and Western Asia, the Cos lettuce belongs to the plant family that includes daisies and thistles.

It is regarded as one of the best nutritional lettuces.  Its large organic water content ranges from 92% to 95% and has very low calorie content.  It is an excellent source of vitamins A, B1, B2 and C, folic acid, manganese and chromium.

With individual leaves resembling lettuce spoons, cos lettuce has a crisp texture and semisweet taste.