Spring vegetables are popping up in the markets, and maybe even in your garden. My spinach and arugula are waiting to be harvested and turned into a delicious salad with some Dungeness crab that’s still in season here.
What Are Spring Vegetables
Spring vegetables are those that are ripening in the spring. The seedlings were planted back in February. The plants spent a lot of time prepping, and then, when the daylight gets longer, the vegetables do their things.
I’m seeing a lot of asparagus and artichokes right now. And I’m expecting peas very soon.
Plus, now is a great time to look for fresh cauliflower and broccoli as well as new potatoes.
We often think of cauliflower and broccoli as fall vegetables. You can plant them in August and harvest in October. And, you can even set up asparagus such that it produces in the fall.
Why am I telling you this?
I think food tastes better when it’s in season, and want to help you learn more to make better decisions for your cooking.
How Do I Cook Spring Vegetables
First you want to clean them. The leaf veggies (including arugula, spinach, mesclun, and other lettuces) need a good soaking and run through a spinner.
Asparagus has the tough, woody end. I hold the asparagus length-wise and pull the sides down. The spear snaps at the natural point between woody and delicious.
Then you just rinse off the vegetables.
I will also use a paring knife to remove the outer skin on the base of broccoli so that it’s more tender when you eat it. I know a lot of people just want the florettes, but the base is quite delicious as well.
Frittatas are quiches without the crust….sort of. Here’s a super easy one to make.
Simple Cooking Methods
Often, we steam our vegetables, and that is delicious. But you may also want to look into roasting them. Cauliflower is a wonderful vegetable to coat and roast.
You can also sautee and stir fry. Cabbage and broccoli are wonderful in stir frys. I also love sauteeing mushrooms and asparagus in olive oil.
You can add spinach to scrambled eggs. I also love adding in some feta cheese for additional saltiness and creaminess.
What’s your favorite way to make spring vegetables?