Spring has sprung, and that means it’s time to hit the farmer’s market for the freshest, tastiest veggies you can lay your hands on. Forget those plastic-wrapped, traveled-thousands-of-miles veggies at the grocery store. These are the real deal: crisp, vibrant, and packed with flavors that shout “spring is here!”
From the peppery punch of arugula to the sweet juiciness of strawberries, this list of spring vegetables will make sure you get those most out of every trip to the farmer’s market this season.
Fresh Peas
There’s nothing like popping fresh peas straight from the pod – it’s like tasting spring itself and they’re really not available any other time of year. Grab these at the farmer’s market for their unbeatable sweetness. Toss them in salads or stir them into pasta for a fresh, green kick. Plus, fresh beats canned or frozen peas any day for that crisp, garden-fresh flavor.
Make this Recipe: Thai Pea Soup
Radishes
Radishes are the unsung heroes of the veggie world, with their spicy crunch and vibrant colors. Snag them fresh and local – they’re way crunchier and zestier than anything you’ll find wrapped in plastic at the grocery store. Slice them thin for topping salads and tacos or pickle them for an extra zing.
Make this Recipe: Rosemary Roasted Radishes
Asparagus
Stumbling upon asparagus at the farmer’s market is a sure sign spring has sprung. These stalks are tender, flavorful, and perfect for throwing on the grill. Fresh from the farm, they’re a world apart from the limp, woody spears at the supermarket. Drizzle with a little olive oil and sea salt for a simple, delicious side.
Make this Recipe: Shaved Lemony Asparagus Salad
Rhubarb
Tart, tangy rhubarb is a springtime favorite, especially for desserts. When you pick it up fresh from the market, you’re getting those stalks at their peak flavor – something you won’t find in the grocery aisles. Perfect for pies or compotes, it pairs beautifully with strawberries for a classic spring treat.
Make this Recipe: Rhubarb Bread
Spring Onions
Spring onions add that perfect pop of flavor without overwhelming your dishes. They’re milder and sweeter when you get them fresh and local. Chop them into salads or grill them whole as a side. They’re a simple way to bring that fresh-from-the-garden taste to any meal.
Make this Recipe: Soba Noodles with Leeks, Spring Onions and Eggs
Artichokes
There’s something special about fresh artichokes that grocery stores just can’t replicate. They’re meatier and more flavorful when you get them straight from the farmer. Roast them or steam them and dip the leaves in some melted butter for a treat that screams spring.
Make this Recipe: Tomato Braised Artichokes
Fiddlehead Ferns
Fiddleheads are the adventurers of the veggie world, with their wild, curly look. Picked fresh, they bring a grassy, nutty taste that’s a springtime delicacy. Quick sauté with butter and garlic, and you’ve got a conversation-starting side dish. They’re super unique and a fresh reminder of nature’s cool twists.
Strawberries
Strawberries from the farmer’s market are a game-changer. Sweet, juicy, and bursting with flavor, they leave those supermarket berries in the dust. Eat them by the handful, toss them in a salad, or make a classic spring dessert. Fresh, local strawberries are a taste of sunshine after the long winter.
Make this Recipe: Chilled Strawberry Soup
Fava Beans
Fava beans at the farmer’s market are tender, buttery, and just plain delicious. Shelling them might take a bit of work, but the payoff in flavor is worth it. Blend them into a fresh spring hummus or simmer with a bit of pancetta for a side. They’re a seasonal treat that epitomizes the spring season.
Make this Recipe: Fava Bean Grilled Pita Bites
Garlic Scapes
These curly, green shoots from garlic plants are a farmers’ market treasure. Mild and sweet, with a hint of garlic flavor, scapes are versatile and fun. Use them to make a pesto, grill them as a veggie side, or chop them into salads. They’re a fresh, flavorful twist on garlic that you won’t find just anywhere.
Make this Recipe: Pickled Garlic Scapes
Arugula
Arugula from the market is peppery, fresh, and vibrant – it puts the bagged stuff to shame. It’s perfect for adding a spicy kick to salads, sandwiches, and pizzas. Plus, picking it up fresh means you’re getting all the bold flavors and nutrients at their peak.
Make this Recipe: Arugula Pesto
13 Of The Most Nutrient-Dense Foods You Can And Should Be Eating
When it comes to eating, we’ve all got a “calorie budget,” but let’s be honest, some of us are better at managing it than others. If you want to make the most of what you’re eating, you have to be diligent about investing those calories in the right places and getting the best bang for your buck with the foods you choose. Here are 13 of the most nutrient dense foods available. They give you the most nutritional value per bite and are what you should be focusing on when you load up your plate each day to maximize your health span.
Read it Here: 13 Of The Most Nutrient-Dense Foods You Can And Should Be Eating
Top 10 Most Common Food Safety Mistakes People Make At Home
Navigating kitchen safety can sometimes feel like walking through a minefield of dos and don’ts. Let’s shed some light on the common food safety mistakes that sneak into our daily routines. By understanding and adjusting these small, often overlooked actions, we can significantly improve our food handling practices and keep our kitchens and families safe.
See Them Here: Top 10 Most Common Food Safety Mistakes People Make At Home
10 Best Frozen Veggies To Keep In Your Freezer At All Times For Easy Meals
Keeping the right frozen veggies on hand is like having a secret weapon for easy meal prep. This list is a carefully selected lineup of the best frozen vegetables that promise to turn your everyday cooking into something effortlessly delicious. From the sweet char of fire roasted corn to the versatile goodness of chopped spinach, these freezer staples ensure you’re always ready to whip up something tasty.
See them here: 10 Best Frozen Veggies To Keep In Your Freezer
Select images provided by Depositphotos.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
