Our Favorite Seasonal Fruits & Veggies — And How to Use Them!

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It is no secret that Portland, and the Pacific Northwest in general, are full of delicious fruits and vegetables. Sometimes it can be overwhelming how many vendors there are at your local farmer's market. Plus once you get home and you have all of this fresh produce, what do you do with it?! Good news, we’re here to help you!



When choosing your asparagus at the farmer’s market, look for the thinnest stalks possible because these are the most tender. Stay clear of limp or wilted asparagus. 

Once you have your asparagus home, washed, and dried, bake them in the oven with a little garlic, olive oil, and S&P for 10-12 minutes at 400 degrees. Before you serve, sprinkle with a little parmesan cheese and lemon juice — it’s delicious!


One vegetable we think deserves more credit… is rhubarb. It’s a tart and springy vegetable with rosy-colored stalks. When purchasing, look for thinner stalks with good color as the thicker stalks may taste more fibrous.

One of the most common ways to eat this tart vegetable is Rhubarb Pie, and luckily the recipe is fairly simple. All you need is sugar, flour, cinnamon, and a pie crust. As always, make sure to wash and dry all of your produce before cooking, and in this case, remove the leaves.


The two most common sprouts that you are bound to find at your local grocery are bean sprouts and alfalfa sprouts. Always buy sprouts that are perky, smell fresh, and don’t appear wilted or slimy. 

These little guys are delicious on top of a salad or in a sandwich. My favorite way to eat them is on a homemade chicken salad sandwich with thinly slices tomato and sourdough bread — yum!