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YOUR EVERYDAY ESSENTIALS
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NON-TOXIC CLEANING 101
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FEATURED
YOUR EVERYDAY ESSENTIALS
ExPLORE
NON-TOXIC CLEANING 101
There are a few good reasons to care about what's in season—and taste is the most underrated one. When fruits and vegetables are harvested at peak ripeness and don't have to travel thousands of miles to reach you, they taste better. That strawberry you grabbed from the farmers' market in May? It has nothing in common with the pale, watery ones sold at the grocery store in December.
Beyond flavor, there's a nutritional argument for eating seasonally. Produce starts losing nutrients the moment it's harvested, so the longer it sits in a shipping container, the fewer vitamins, antioxidants, and minerals it has when it reaches your plate.
There's also the cost factor. When something is in season locally, there's more of it, which usually equates to lower prices at the store and the farmers' market. So it’s a win-win.
And if you care about the environment (even just a little), eating seasonally can reduce the carbon footprint tied to long-haul produce transport. It's not a perfect solution to anything, but it's an easy, enjoyable way to make a better choice for the planet.
Spring’s bright, tangy, sweet fruit flavors are like a reset for your taste buds after a winter of root vegetables and citrus. Here's what fruits are in season in spring:
Spring is the season for leafy greens, tender stalks, and earthy roots. Here’s what to look out for:
Spring produce is basically a multivitamin you actually want to eat, and eating fresh fruits and vegetables means you reap all the nutritional benefits they have to offer.
Vitamin C shows up in force. Strawberries, citrus, broccoli, and kale are all excellent sources of vitamin C, which supports immune function, helps your body absorb iron, and plays a role in collagen production.
Folate is abundant in leafy greens like spinach and arugula, and it's important for cell repair and especially critical during pregnancy.
Fiber is everywhere in spring produce—from the roughage in kale and broccoli to the natural fiber in berries and carrots. Fiber keeps digestion moving, helps regulate blood sugar, and supports a healthy gut microbiome.
Antioxidants are what give spring fruits their vivid colors—think the deep red of strawberries, the orange of apricots, and the bright green of asparagus. These compounds help protect cells from damage caused by free radicals, which is just a science-y way of saying they help your body fight off the everyday wear and tear that contributes to inflammation and aging.
Iron and calcium are two essential nutrients you’ll get from leafy greens. Iron helps the body produce hemoglobin, which carries oxygen through the bloodstream. Calcium does more than build strong bones; it also supports muscle function, nerve signaling, and heart health.
Even "low-pesticide" or "naturally grown" produce can carry residues from the environment, handling, and transport. And spring's softest, most porous produce, like strawberries, leafy greens, cherries, happens to be among the most absorbent.
Running your fruits and vegetables under cold water is better than nothing, but water alone doesn't cut through waxy coatings or lift off pesticide residues that have bonded to the skin.
That's where Truly Free Home Fruit & Veggie Wash comes in. It's a plant-based formula designed specifically to clean produce more thoroughly than water alone by breaking down residues, wax coatings, and buildup that rinsing doesn't address. Our formula is also non-toxic and rinses away cleanly, so you don’t have to worry about leftover residue.
To use it, simply spray your produce, let it sit for a minute, then rinse thoroughly under cool water. For delicate items like strawberries or leafy greens, adding fruit and veggie wash to a bowl with water, giving your produce a gentle swish, and letting it sit for a minute or more works better than scrubbing.
A Few More Tips for Washing Produce:
Spring produce is snack-friendly by nature since most of it requires minimal prep and tastes great as is. Here are a few ideas to actually put everything above to use:
Strawberry + Ricotta Toast: All you need is thick-cut toast (like sourdough), a spread of whole milk ricotta, sliced strawberries, and a drizzle of honey. This snack takes five minutes and tastes like something from a fancy brunch spot.
Asparagus with Lemon Yogurt Dip: Roast asparagus spears at 400°F for 10 to 12 minutes until tender and slightly crispy at the tips. Serve them with a dip made from half a cup of Greek yogurt, lemon zest, ½ a teaspoon of garlic, and salt to taste. Endlessly snackable.
Radish + Butter + Flaky Salt: This snack may sound too simple, but it's a classic for a reason. Slice radishes in half, spread them with good salted butter, and finish with flaky sea salt. It’s crisp, creamy, and peppery in the best way.
Kale Chips: Tear kale into pieces, toss them with a little olive oil and salt, and bake them at 325°F for 15 to 20 minutes. Just watch them carefully—the line between perfectly crispy and slightly burnt is thin.
Berry Smoothie: Blend strawberries and raspberries with a banana, a handful of spinach (you won't taste it), and your milk of choice. This smoothie is spring in a glass.
Avocado + Cherry Tomato Bowl: Dice avocado, halve cherry tomatoes, and toss them with lime juice, salt, and a little red onion. Eat with chips or just a spoon—no judgment.
Apricot + Almond Butter: Slice a fresh apricot and serve alongside a small bowl of almond butter for dipping. It's simple, satisfying, and a combination most people haven't tried.
The nice thing about spring produce is that it doesn't require much. The fresh flavors already do the work—all you have to do is make sure you're buying the right things at the right time of year, clean them properly, and enjoy.
