I am a huge proponent of eating seasonally for many reasons.
- It builds variety in your diet, which is important for getting required nutrients.
- can be cheaper
- The taste can't be beat.
- gives your body what it needs in the seasons
- good for the environment
Spring produce is a beautiful thing, especially after a long winter. Where winter naturally brought root vegetables that could be stored for the season and highlighted in hearty soups and stews, spring brings the long awaited lighter and brighter fare. There is not a lot in season in my area right now except for a few of the greens on this list because we are experiencing a late spring, but the others are on the way!
This list does not really apply if you live in Florida or some of the more hotter climates of the U.S. Spring produce in the hotter climates, are more like my summer produce.
Spring Produce to Try
Try this tender and beautiful vegetable roasted in the oven, grilled, in a stir fry, or in a frittata.
Great for snacking on their own, in a salad, or a stir fry.
Eat them raw in a salad, roast them to create a more mild flavor, pickle them, or slice them to use in a slaw.
Tarragon, mint, cilantro, basil, rosemary, thyme, sage, chives are excellent ones to grow. Blend to make sauces and dressings, use in soups, put in meatloaf or burgers, add to marinades for chicken, add as a flavor punch and garnish to any meal.
I don't have a picture of this one, but it's a great in salads, soups, sandwiches, on pizza, etc. It has a nice peppery flavor and is best when picked young so it doesn't get bitter.
Massage it and eat it in a salad, sauté it with your eggs, blend it in a smoothie, put it in a soup.
Swiss and rainbow chard
Eat it with eggs, sauté it with bacon and onions, use it as a wrap, sauté and mix with warm grains and roasted veggies.
Eat it in a salad, on a sandwich, or as a wrap for sandwiches or tacos.
Eat on their own, make jam, make a pie, eat on pancakes or waffles, eat in a salad, or with whipped cream.
Bonus Produce that can be foraged
Note: Be sure you know exactly what you are foraging, especially the mushrooms. You do not want to eat something poisonous!
- dandelion: fritters, tea, greens any way you would use greens.
- ramps: Ramps are not local to me, so I am not super familiar with preparing them, but here is a good start from Food and Wine.
- morels: Try them fried, in a cream sauce, on a pizza, sautéd with steak, etc.
What is your favorite spring produce and how do you prepare it?