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Leafy Greens Galore
Spring is prime time for greens. They thrive in the mild temperatures, producing leaves that are tender and less bitter than those grown in summer heat. These greens are incredibly versatile, forming the base of salads, wilting beautifully into pastas, or adding freshness to soups and stir-fries.Spinach
Forget the frozen blocks; fresh spring spinach is a revelation. The leaves are often smaller, more delicate, and possess a cleaner, less earthy taste than mature summer or fall spinach. Look for bunches with vibrant green leaves and tender stems. Baby spinach is fantastic raw in salads, perhaps tossed with strawberries, goat cheese, and a light vinaigrette. Larger leaves are wonderful gently wilted with a touch of garlic and olive oil, stirred into risotto at the last minute, or layered into lasagna.Lettuces
The variety of lettuces available in spring is astounding. Butter lettuce (like Boston or Bibb) offers soft, tender leaves perfect for wraps or delicate salads. Romaine provides a satisfying crunch, ideal for Caesar salads or grilling lightly. Loose-leaf varieties, like oak leaf or Lollo Rosso, add color, texture, and mild flavor to any salad mix. Look for heads or bunches that feel heavy for their size and have crisp, unwilted leaves. A simple spring salad with mixed lettuces, radishes, spring onions, and a lemon vinaigrette is hard to beat.Arugula
Also known as rocket, arugula brings a peppery kick. Spring arugula tends to be a bit milder than its summer counterpart. The younger, smaller leaves are best for salads, adding a zesty counterpoint to sweeter ingredients. Larger leaves can be wilted slightly or used to top pizzas just after they come out of the oven. Its bold flavor pairs well with Parmesan cheese, lemon, and prosciutto.Stalks, Shoots, and Pods
Spring is the season when plants send up vigorous new growth, resulting in some truly unique and delicious vegetables.Asparagus
Perhaps the quintessential spring vegetable, asparagus signals the true arrival of the season. Look for firm, smooth spears with tightly closed tips. Thickness isn’t necessarily an indicator of tenderness; both thick and thin spears can be delicious, though cooking times will vary. Snap off the tough, woody ends before cooking. Roasting asparagus with olive oil, salt, and pepper until tender-crisp brings out its natural sweetness. It’s also wonderful grilled, steamed and served with hollandaise sauce, shaved raw into salads, or chopped and added to frittatas or pasta dishes.Rhubarb
Technically a vegetable but most often treated as a fruit, rhubarb offers a unique tartness that brightens up desserts and even some savory dishes. Only the stalks are edible; the leaves are poisonous and should be discarded immediately. Choose firm, crisp stalks with good color (color varies from green to deep red and isn’t always an indicator of ripeness or sweetness). Rhubarb’s tart flavor needs balancing, usually with sugar. It stews down beautifully for pies, crumbles, compotes, and jams. Try pairing it with strawberries, ginger, or orange. A simple rhubarb sauce is also excellent served alongside pork or duck.Peas
Fresh peas – including English peas (shelling peas), snap peas, and snow peas – are a sweet treat of spring. English peas need to be shelled, revealing the sweet little orbs inside. They are fantastic eaten raw, steamed lightly, or added to pastas, risottos, and salads. Snap peas have edible pods and peas inside; they offer a delightful crunch and sweetness raw or lightly cooked. Snow peas have flat, edible pods with tiny peas inside, perfect for stir-fries where they cook in moments. Look for pods that are bright green, firm, and plump (for shelling and snap peas) or flat (for snow peas).Fava Beans
Also known as broad beans, favas require a bit more work but reward with a unique, nutty, slightly creamy flavor. They need to be removed from their large pods and then typically blanched and skinned (double-podded) to reveal the tender, bright green bean inside. This second skin can be slightly bitter, especially on larger beans. Young, small favas might not need skinning. Enjoy them tossed with pasta and pecorino, mashed into a dip with mint and lemon, or simply sautéed with garlic and olive oil.Roots and Bulbs Waking Up
While root vegetables are often associated with fall and winter, spring brings tender, young versions with delicate flavors.Radishes
Spring radishes are often smaller, crisper, and less intensely peppery than their summer or fall relatives. Varieties like Cherry Belle (small, round, red) and French Breakfast (oblong, red with a white tip) are common. They add a wonderful crispness and bite to salads. Slice them thinly and enjoy with butter and salt on good bread, as is traditional in France. Roasting radishes mellows their bite and brings out a surprising sweetness. Don’t discard the greens! Radish tops are edible and can be sautéed like spinach or blended into pesto.New Potatoes
These aren’t a specific variety, but rather any potato harvested early in its growing season before its sugars have fully converted to starch. New potatoes have thin, delicate skins (often no peeling required, just a good scrub), waxy flesh, and a subtly sweet flavor. They hold their shape well when cooked, making them perfect for boiling or steaming and serving with butter and herbs (like dill or parsley), roasting until golden, or using in potato salads where they won’t disintegrate.Spring Onions
Also called scallions or green onions, these are young onions harvested before the bulb has fully formed. They offer a milder, fresher onion flavor than mature storage onions. Both the white base and the green tops are edible. The white part has a slightly stronger flavor, while the green tops are more delicate. Use them raw as a garnish for soups, tacos, or stir-fries, chop them into salads and dressings, or grill them whole until lightly charred and tender. They add a fresh zing wherever they go.Verified Information: Choosing seasonal produce often means better flavor and texture. Vegetables harvested at their peak and sold locally haven’t spent days or weeks in transit and storage. Visiting a farmers’ market allows you to see what’s truly in season in your specific area and often gives you access to unique varieties you won’t find in a typical supermarket.
Herbs and Early Fruits
Spring also welcomes a burst of fresh herbs and the very first fruits of the year.Fresh Herbs
While many herbs grow through summer, spring brings the first tender sprigs of mint, parsley, chives, dill, and cilantro. Their bright flavors are perfect for cutting through richer dishes or adding freshness to lighter fare. Chop chives over new potatoes, blend mint into a pea soup, toss dill with steamed asparagus, or sprinkle cilantro generously over tacos. Using fresh herbs liberally is key to capturing the essence of spring cooking.Strawberries
Depending on your climate, late spring might bring the first local strawberries. These aren’t the large, often watery berries found year-round in supermarkets. Seasonal, local strawberries are typically smaller, intensely fragrant, and bursting with true strawberry flavor. They need little adornment – enjoy them fresh, perhaps with a dollop of cream or yogurt, sliced into salads, or lightly macerated with a touch of sugar to create a simple sauce for shortcakes or ice cream.Making the Most of Spring’s Bounty
The beauty of spring produce lies in its freshness and often delicate nature. The best approach to cooking is usually simple:- Minimal Cooking: Many spring vegetables shine brightest when eaten raw or cooked very briefly (steaming, blanching, quick sautéing). Overcooking can destroy their crisp texture and delicate flavors.
- Simple Seasoning: Let the natural flavors speak for themselves. Often, a drizzle of good olive oil, a squeeze of lemon juice, sea salt, and freshly ground black pepper are all that’s needed. Fresh herbs are your best friend.
- Embrace Salads: Spring is salad season! Combine different greens, radishes, peas, asparagus shavings, herbs, and a light vinaigrette.
- Light Soups: Think vibrant green soups made from peas, spinach, or asparagus, perhaps finished with a swirl of cream or yogurt.
- Pair Wisely: Spring vegetables pair beautifully with eggs (frittatas, quiches), pasta, risotto, fish, and poultry.
