The fall harvest has long since passed but the winter months are finally coming to an end meaning a new fresh produce season will soon be upon us! Spring is a wonderful and hopeful time of year, bringing with it warmer weather and sprouting plants. While most fruits will not be ready for harvesting until later in the summer, there are still plenty of locally grown veggies that are ready to be eaten in the springtime. We’ve rounded up 5 delicious vegetables that you can incorporate into your seasonal meals!
See Also: 7 Vegetables You Can Easily Regrow in Your Kitchen
Check Out These 5 In Season Veggies Below:
Rhubarb
This pink celery-like veggie (yes, surprisingly enough it is a vegetable) is known for its tart flavour which makes it the perfect addition to sweet desserts. In Canada, outdoor-grown rhubarb is typically ready to be harvested in late April or early May, but can also be grown indoors in dark conditions. This indoor-grown rhubarb is slightly sweeter than that which is grown outside and can be harvested as early as February! Try it out in a pie, muffins, tarts, pudding, cakes or incorporating it into any other spring baking you plan on doing this year!
Radish
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Radishes are fast-growing veg, and can be harvested as early as 3 weeks after planting! This means as soon as the soil is soft enough for planting, you can expect these little red root veggies to be on the market. Radishes have an almost spicy, peppery flavour and they can be enjoyed raw- thinly sliced on top of a salad, pickled- garnish for tacos, and cooked- julienned into risotto.
Fiddleheads
These curly veggies are actually the furled top of a fern plant that is harvested before reaching its full size. They have a flavour reminiscent of spinach or broccoli and are an excellent source of Omega-3 and fibre. As fiddleheads become more popular in cooking, they are starting to be grown commercially, but spring is the best time of year to get this tasty veg. They make a great substitute for many green vegetables like green beans, brussels sprouts and chard.
Asparagus
Asparagus season begins around early May but only lasts for about a month or two, so get them while they’re as fresh as possible! Choose the firmest stocks, and store them upright in an inch of water in the fridge to maximize the freshness. Keep the recipe simple and let the flavourful asparagus speak for itself. Try roasting them in a pan drizzled with olive oil and a little S&P!
See also: How to Organize Your Fridge Like a Pro
Morels
Morel mushrooms have a rich, nutty flavour which makes them the perfect partner for roasted meats and browned butter! Most mushrooms are available all year round but morels cannot be grown commercially and can only be found in the wild, in the springtime. We’d recommend leaving the foraging to the experts, as morels have a few unedible look-alikes, but you should be able to find these in your local farmer’s market within the upcoming weeks!
