Spring is finally here, and that means warmer climes, longer days, and a fresh crop of vegetables from which to choose. Eating seasonally means you’re cooking with the best, freshest, tastiest produce around. And nothing tastes better than that. Here are some of our favorite spring veggies with tips on how to use them:
Young garbanzo beans
You may know these little bundles of protein better as chickpeas, but whatever you call them, there’s no denying their yumminess! Try grilling with their skins on—just pop off the skins and enjoy. If that’s too plain for your tastes, then you can use just about any spice blend to make things more interesting.
We love rhubarb, with its rooty fruity vibe and tangy taste. And while classic strawberry-rhubarb pie is just fine, try baking a rhubarb upside down cake. Here’s a great recipe from Martha Stewart.
We like to use snap peas as a natural scoop for dips, mostly with a homemade lemon-dill yogurt dip (yummy!). Just rinse them off and you’re good to go. But with a slight hint of pecan in their taste, we also love throwing them into a stir-fry.
Young garlic bulbs
Perhaps the best thing about young garlic bulbs is that you can use the entire vegetable from stem to bulb. They’re tender and fresh, and have a sweet, slightly spicy flavor. Grill them whole or use like garlic for a milder flavor.
Get ’em while you can! The fiddlehead fern season lasts only from late spring to mid-summer. Packing a chewy bite and a flavor not dissimilar to okra crossed with asparagus, we like to sauté them whole in butter and then mix them with morels and serve with pasta.
Another early spring favorite! Ramps are the most elusive member of the onion family, having only brief availability in the spring. It’s flavor is more is sweeter and deeper than its more common relatives, making it perfect to sauté and fold into an omelet or crepe with a sprinkle of your favorite aged cheese.
There’s nothing like grilling up some tasty asparagus with a fresh piece of fish. For most of us, the go-to asparagus is almost always the sweet and delicate green stalks, but white asparagus is also packed with springy taste and crunch. Why’s it white? It’s never exposed to sunlight so it doesn’t develop the chlorophyll that would turn it green.
The purple artichoke is no joke. A little nutty in flavor, they’re the perfect complement to grilled meats. We like to serve them simply by steaming until the stem is fork-tender and then dressing with extra-virgin olive oil and fresh-squeezed lemon juice.
The turnip is a surprisingly versatile veg. It can be braised, baked, boiled, or stewed, and its natural creaminess makes it a great addition to any cream-based dish. We especially like to add them to mashed potatoes.
Harvested in the early spring, morels taste of the woods where they grow wild: smoky, earthy, and nutty. It’s a complex ‘shroom at its best in simple recipes so its flavor doesn’t get lost at sea. The morel is ideal for long cooking recipes where it can patiently evacuate its mosaic of flavors.
If you’re a bona fide veggie head then you’ll simply love our Community Supported Agriculture (CSA) boxes. Picked and packed on local farms, these boxes are bursting with the season’s freshest, tastiest vegetables. Each box contains a collection of assorted seasonal vegetables that have been picked at their absolute peak. They’re great for making soups or salads or as ingredients for meal recipes. Can’t handle a whole box? They’re perfect for sharing with friends and family, too.