a sight for sore eyes
With warming weather and blooming flowers comes local Spring produce! Learn about the season’s staples and what you can do with them.
Click on each image to go to the recipe.
Arugula is a member of the mustard family with peppery, nutty flavors. Like other dark, leafy greens, arugula is filled to the brim with fiber, antioxidants, and vitamin K.
Asparagus is a Spring staple! Its mildly grassy and sweet flavor works in many applications. Asparagus has more glutathione, a powerful antioxidant, than any other fruit or vegetable.
Raw beets have flesh that is dense, aqueous, and crunchy. When cooked, beets develop a tender, toothsome texture with a mildly sweet, earthy flavor. Red beets are earthier than golden beets. You can even eat the beet greens – they taste like Swiss chard. Beets contain vitamins, minerals, antioxidants, and plenty of fiber!
Carrot flesh is dense, crisp, and snappy. Carrots have a sweet, earthy flavor, which intensifies when cooked. The leaves are edible too – use in place of parlsey or in pesto. Carrots are an excellent source or vitamins A and C.
Raw garlic is known for its pungent flavor and aroma, which intensifies when chopping, pressing, or pureeing. Cooking garlic mellows its sharpness and roasting it brings a wonderfully sweet flavor to the foreground.
Leeks have an earthy, mild onion flavor and are considered the sweetest and most mild member of the onion family. Raw leeks are crunchy while cooked leeks take on a silky texture. Leeks are a good source of iron, vitamin C, and folate.
Spring peas are sweet and can be eaten fresh, cooked, or dried. They are also a first-rate source of plant-based protein!
With earthy, buttery insides potatoes are one of the most versatile veggies! You can roast, grill, fry, mash, sauté, and boil them. Potatoes can also be prepared alongside so many cuisines. Potatoes contain vitamin C, fiber, and potassium!
Radishes, known for their peppery, crisp, white flesh, can be eaten raw or cooked. Slice thin to add a nice bite to salads, tacos, or pizza. You can also roast, braise, grill or pickle to bring out the more subtle sweet and earthy flavors. Radishes also contain enzymes which aid in digestion!
Rhubarb has a texture similar to celery, but the flavor is tart and astringent, which is why it’s often cooked down with sugar in sweet preparations. Rhubarb leaves are toxic with no safe culinary application. Rhubarb’s pink stalks are high in vitamin C, B-Complex vitamins, fiber, calcium, and potassium.