Flowers. Warm temps. Is there anything better than spring? Only the arrival of spring produce!
Every year, we count the days until we can again snap up these seasonal beauties and use them in our favorite recipes. Spring’s tender vegetables shine in every kind of preparation, whether it’s roasting, frying, steaming, baking. And if you’re trying out a vegetarian or flexitarian diet (or just attempting to eat less meat), there’s no better way to get on the plant-based bandwagon than with these truly special gems
We partner with a number of farms, including many local growers, to bring you these items at their peak. Additionally, we work with foragers like Tama Matsuoka Wong of Meadows & More to bring you wild finds that you simply can’t find anywhere else.
Read on to learn more about the veggies that you’ll be dreaming about until next spring. Then, get a pasta recipe to make during this very special season!
These cool kids of the onion family are in season for only a few weeks, so snatch up their garlicky shoots and leaves while you can. Blend them with some good olive oil to make a killer pesto or cook
them in a skillet with eggs. And make sure to check out Meadows & More ramp leaves, which are harvested sustainably.
So savory and meaty, like a mushroom should be. Their nooks soak up flavor, whether it’s from a sauté in butter (highly recommended) or a rich pan sauce. For the full morel effect, pile them on toasts with fresh herbs and crème fraîche.
Never mind their alien appearance: the only thing out-of-this-world about these edible ferns is their grassy flavor and pleasant crispness. After trimming and blanching them, they can be added to pastas, frittatas, or leafy spring salads.
Woodsy, green, and celery-like, but even more delicate. The sweet taste of an artichoke captures the essence of a garden. Only eat the tender bottoms of the outer leaves. As you peel them away, you come to the choke. Once you scrape away the furry, inedible part, savor the flavor-packed, sweet, pale green heart. And for something different, check out purple artichokes and their stunning hue!
Sweet, delicate, and grassy-green, with full-flavored earthiness, asparagus is a true taste of spring. The heft of their in-season stalks stands up well to stronger seasonings, higher heat, and longer cooking, and packs more flavor per inch.
Spring Veggie Pasta with Ramps and Morels Recipe
Try out the flavor of springtime morels and ramps in this super seasonal recipe!
Heat 1 tablespoon olive oil in a pan over medium low, then add 4 oz diced pancetta. Cook until crisped. Transfer to a bowl, leaving oil in pan.
Add 5 oz cleaned and trimmed morels to the same pan and sauté until tender. Add to the bowl with the pancetta.
Bring a pot of salted water to a boil, then drop in 8 oz ramp leaves and blanch until just wilted. Remove with tongs and place in an ice bath, then drain and roughly chop.
In a food processor, pulse ramps, a small handful of pistachios, 2/3 cup olive oil, and 1/2 cup grated Parmesan until smooth. Season with salt and pepper.
Cook 1 lb. dried pasta according to the package instructions, reserving some of the cooking water. In a large bowl, toss pasta, 1/4 cup cooking water, ramp pesto, morels, pancetta, and 3 tablespoons butter. Serve topped with more Parmesan, more pistachios, and black pepper.