Rena Spring brings something of a new life after Winter: trees, grass and flowers begin to paint our landscapes, and Spring vegetables begin to paint our plates. Here is a list of my top five Spring vegetables to cook with, with a bonus recipe or two.
What are Spring Vegetables?
Spring vegetables are often frost-tolerant vegetables that are planted in Fall (or early Winter) and are harvested in Spring. Many of these can be grown at other times, especially nowadays, but in traditional farming, Spring celebrates some delicious, hearty vegetables!
What and when something can be planted depends on the country and region: The Pacific Northwest in the US may plant and harvest at a different time depending on temperature and anticipated frost compared to the Southwest.
Shopping for Spring Vegetables
Shopping for Spring Vegetables (or any seasonal vegetable) is a great way to support natural farming practices (as it relates to seasonal farming, not necessarily how the produce is farmed). If you buy local or shop at Farmer’s Markets, it is also a great way to support local farmers and to stay in-tune with the season.
Of course, many vegetables are available all year – both fresh and especially frozen. However, you may find that the taste varies with fresh produce depending on its season. For example, June is prime picking time for strawberries in most of the US (so it’s extra juicy and delicious), but you can get them almost all year.
My Top 5 Favorite Spring Vegetables to Cook With
1. Asparagus
Asparagus has a very short season, and is typically only found fresh in Spring (you can find frozen and canned/jarred at other times). Many countries, especially in Europe, view Asparagus as a sign of Spring. Germany even has a ‘Spargelzeit’ (Asparagus Time/Season) where Asparagus is eaten in abundance, especially the white variety.
Try this super creamy and flavorful Asparagus Risotto with Fried Shallot Oil recipe!
2. Carrots
Carrots don’t seem like anything special – they’re available pretty much all-year around, right? Right, but the young, bright flavor of a Spring harvest can’t be beat in my opinion. Have you ever noticed the difference in flavor between carrot sizes? Baby carrots (which are stubs) taste REALLY different from the long, thin ones, which taste different from those huge chunky ones.
I enjoy a carrot about 5-6 inches long (greens attached if I can find them), where the carrot is sweet and bright and TRULY brings the essence of a carrot in my eyes (or, mouth).
Try this Carrot-focused Caramelized Onion and Carrot Pasta experiment I did and shared on Instagram!
3. Peas (and English Peas)
Peas are one of my favorite vegetables and I cook with them all-year long. A simple side of peas in butter, salt and pepper is all I need sometimes, or I add them to a more elaborate dish like a vegetable Biryani.
Fresh peas can be more difficult to find where I am, even in Spring, but they are wonderful. Delicate but a little firmer than frozen ones, they have both sweet and savory notes. They are a great protein source as well!
See how I took peas and created this absolutely delicious and easy Orecchiette with Creamy Pea Sauce recipe.
4. Rhubarb
I often associated Rhubarb with pies (so, something sweet), but I didn’t realize until later that it is a vegetable! Rhubarb is part of the Buckwheat family. Rhubarb is very tart on its own, which is why it is often sweetened with sugar and balanced with lemon. Like asparagus, it has a short season.
Rhubarb is often used in pies or galettes, commonly paired with strawberries.
5. “Winter” Greens (Lettuce, Arugula, Kale, Collards, Radicchio)
Vegetables planted and harvested in certain seasons impart their own special taste and texture. For example, greens planted and grown through a cold season may be firmer and have more bite – their natural protective attributes to withstand cold and frost. Some greens’ flavor even improves in cold, which can be said of leafy greens like kale and collards.
Salad leaves such as winter gem lettuce, arugula and radicchio are great varieties that don’t mind a bit of cold. Creating a spring salad with Spring-harvested vegetables is a great way to use a variety of Spring vegetables.
Choosing How to Cook Spring Vegetables
Whether you choose one of these five vegetables or others, it’s always fun to get creative! You can prepare them in many ways.
You can discover new flavors and textures by experimenting with various cooking techniques like steaming, sautéing or boiling. Pureeing, baking, frying – or even a combination of these – are also great ways to cook your veggies.
Have fun and Happy Spring!
