Want to support local farmers and save money? Try eating seasonally! Eating with the season means more nutrients and less environmental impact since the produce doesn’t have to be transported as far, and spring has especially delicious vegetables to brighten up your meals.
Asparagus is often called the “King of Vegetables” (yes, that’s a real thing) and for good reason—it’s packed with vitamins A, C, E, K, and plenty of fiber. You can steam it, roast it, grill it, or eat it raw. To keep asparagus fresh, trim the ends after you buy it, and place the bunch in a couple inches of water and cover.
We all know carrots may or may not give you x-ray vision, but they also have been linked to reduce the risk for certain cancers. Carrots are so versatile. Try using them in a new way this season: grate them into a salad, eat them raw with dip, or even bake them into a carrot cake!
If you’ve never had a leek, you’re missing out. They taste sort of like an onion, and raw leeks are perfect to chop up for salads. Start with leek and potato soup, which is delicious!
Rhubarb is a tricky plant to work with. Raw rhubarb is incredibly sour, and the leaves are poisonous, but don’t let that scare you. Rhubarb season runs from April to June, when the stalks are more flavorful. When cooked right, rhubarb can be delicious. I mean, have you ever had rhubarb pie? Yum!
You probably eat lettuce year-round in salads, but there are more varieties than you might think. Lamb’s or bibb lettuce can be found at farmers markets in the spring and will give your salad more flavor. Try just adding a squeeze of lemon juice to brighten it up!
Radishes grow extremely fast, so they’re perfect for gardening beginners. For the best radish flavor, add butter and salt! If you’ve never tried radishes in a veggie sandwich or pita, you’re missing out.
Of course, there are a million ways to use spring vegetables, and more—like ramps—that we haven’t mentioned. What are your favorites? Share them with us!