Written by contributor Krissa Jeldy of More Than Mundane.
I love Spring produce and although not much inspiration may be needed to enjoy all the delights of Spring, it’s always fun to have some new ideas to try out in the kitchen.
Spring is also a great time to “spring clean” our bodies. Nature provides us with all kinds of delicious spring greens and other vegetables that are just what we need after a Winter of heavy eating.
You can find out exactly what is in season during each month of the year by visiting Eat The Seasons. Or check out my post on Inspiration for Eating Seasonally This Winter to learn more about where to find in-season produce.
What’s In Season Now?
It’s best to eat asparagus as soon after it’s picked as possible. Otherwise, store in the refrigerator with a damp towel wrapped around the stalks. Look for firm asparagus with closed tips, and snap off the lower part of the stalk before preparing.
I love this quick and easy Asparagus, Goat Cheese and Lemon Pasta. It’s the perfect dish to throw together when you don’t have a ton of time, and it’s delicious! Asparagus is also great roasted, and this Roasted Asparagus recipe with lemon and rosemary sounds delightful.
Peas: Snow Peas, Sugar Snap Peas, Shell Peas
There are three types of peas. Snow peas have a flat, edible pod. Sugar snap peas have a fatter edible pod and are sweet. Shell peas need to be removed from their pod before eating. Look for bright green pods that are crisp. All are delicious, in my opinion. I love eating them raw, but there are also a variety of ways to prepare them.
If you’re looking for a new way to prepare peas, try one of these recipes:
A relative of the onion, leeks can be kept in the crisper drawer of your refrigerator for a week or more. Slice leeks lengthwise, place in a bowl of water, and separate the layers to wash before using.
For more information and inspiration on cooking with leeks, check out Simple Bites’ post all about leeks.
I’ve always thought of rhubarb as a fruit, but it’s actually a vegetable! It is very tart and usually requires some sweetening. It will keep well in the refrigerator for 1-2 weeks. Make sure you use only the stalk and discard the leaves–they’re poisonous!
One of my favorite rhubarb recipes is this Rhubarb Crisp. Rhubarb is often paired with strawberries, like in this Strawberry-Rhubarb Pie with Whole Wheat Crust from Simple Bites. I also can’t wait to try these Coconut Flour Rhubarb Muffins.
I love strawberries and they are great just on their own. Choose strawberries with a bright red color and avoid ones with green or white patches. Once strawberries ripen they are best within 1-2 days.
Try one of these springtime strawberry dishes:
- Strawberry and Leek Quesadillas
- Strawberry Salad with Strawberry Poppy Seed Dressing
- Strawberry Balsamic Flatbread
I love mint because it is one of the easier to grow herbs and it’s always nice to have on hand. You can store mint for up to two weeks in the refrigerator by snipping the ends and placing the mint in a cup or vase with water.
Mint is a great addition to many springtime dishes and is great added to a refreshing spring beverage too! Try adding a sprig of mint to your lemonade or iced tea for a treat. Mint also pairs wonderfully with peas, like in this recipe for Snap Peas with Meyer Lemon and Mint.
For More Inspiration:
Salute Spring! Series Recipe Round-Up @ Simple Bites
If you’re on Pinterest, check out my Seasonal Recipes for Spring board for more inspiration.
The Simply in Season Fruit and Vegetable Guide has a large list of produce and information on each variety. You can also sign up to recipe a weekly in-season recipe by email.
What’s your favorite recipe using Spring produce?