As we get further into spring, tons of fresh vegetables will emerge among Indiana’s farm fields. Within the next month, especially, you can expect a change in the landscape of your local farmer’s market, farm store, or grocery. And when it comes to springtime bounty, there is only one thing better than eating it: Sharing it!
Spring is a great time to celebrate a return to warmer weather and loads of produce by hosting some friends or family for a meal. But, sometimes it’s difficult to know what to serve, especially since some of the local spring vegetables aren’t ones you would use in your average casserole. We have cued up some amazing recipes for you to try, all starring Indiana’s spring bounty of vegetables, including radishes, leafy greens, carrots, beets, and turnips!
Normally, we think of the bitter, peppery taste that comes along with a beautiful pinkish-red radish. Roasting this spring vegetable, however, brings out a hint of sweetness that will turn even the biggest radish-hater into a fan. Serve this recipe as a side dish to your favorite piece of roasted or grilled meat.
If you’ve been getting kale into your diet by way of steaming or smoothie, why not mix things up a bit? This versatile spring, summer and fall vegetable packs a nutritional punch for most of the year. Maybe Mother Nature is telling us to eat more of it! Try this kale pesto recipe to please even the smallest eater in your family. Add healthy bonus points if you serve it with the suggested whole wheat pasta!
This great soup recipe brings carrots off the raw veggie tray and into the spotlight. Soup makes a great main dish for springtime when the weather is fickle, and this one packs an extra punch with the lovely tastes of both carrots and parsnips. Both of these seasonal springtime vegetables are great for your health, with mega nutrients and antioxidants that boost the immune system, enhance digestive health and aid in weight loss. Tip: Do take time to make the parsnip chips in this recipe; you won’t be sorry!
You read that right: Beets … for dessert. Bear with us, here. Beets are sweet and full of natural sugars that create a versatile veggie. You have probably had them roasted, pickled, and every other way but paired with chocolate, so why not give it a try? Adding vegetables to your dessert not only ups the fiber and nutrient content, it also creates an incredibly moist cake or brownie.
As the weather continues warm, salads often come into play on your dinner table. This one is great paired with Indiana’s favorite meat, fried chicken. You can also eat it on its own or add a protein for an easy workday lunch. Turnips, the forgotten veggie, are fairly mild and lovely either raw or roasted. Give them a try this season!
Your guests will love to eat these delicious, unique and seasonal recipes at your next dinner party. Celebrate all that this Indiana spring has to offer by paying homage to the humble vegetables that start our growing season off with a bang!