When asked what my favorite season is, I will typically respond with Autumn. That is until I re-live the beauty of Spring. I absolutely love the Spring season! There is so much hope, and so much sweetness as things begin to blossom and grow. Plus, I absolutely LOVE the local food scene during the Spring. There are so many little treats that pop up just for a short time, so if you aren’t on the look out you would miss them entirely.
[typography font=”Covered By Your Grace” size=”28″ size_format=”px”]5 Local Spring Treats You Don’t Want to Miss:[/typography]
[typography font=”Covered By Your Grace” size=”28″ size_format=”px” color=”#b0d137″]#1 Dandelion Greens[/typography]
Dandelion Greens are only available locally during the Spring. They are harvested before the flowers begin to bud. These greens are one of the most nutritious greens out there. They are packed with antioxidants, full of minerals, high in calcium, rich in iron, they have 14% protein, are great for detoxifying the liver, and have anti-inflammatory properties. They are pretty bitter, so it’s best to use them in a smoothie with other fruits to help mask the flavor. You couldn’t pick a better green to start your morning off with.
Rhubarb is one of my very favorite Spring treats. It is an early Spring crop and is harvested in April and early May. Blink and you could miss it. Of course it has gained its popularity from the strawberry-rhubarb pie, however; there are so many other delicious ways you can use this vegetable. You can make rhubarb cocktails, rhubarb crisps, rhubarb salads, pickled rhubarb, or rhubarb salsa and the list goes on and on. Medicinally, the rhubarb root can be used as a laxative. Who knew!
Asparagus is a really low yield plant, and takes 3 years before it even begins producing edible asparagus. It would take about 20 crowns to feed a family with asparagus. Each crown only grows 25 spears a year! The asparagus season is really short as well, so you may only see this at your market for a few weeks a year. (Unless you live in California or somewhere temperate) This makes it a very special treat when it’s local, and the taste is SO much better than store bought asparagus, so don’t miss out!
Oh, another one of my very favorites. This is one of those cult favorites, (also know as green garlic) and those in the know wait all year for these. They are the “flower” stalk from the garlic plant, but have a much milder taste than garlic. Make sure that you buy them curled – which indicates they are young and tender. You can basically use them as you would green onions or mild garlic. Sautée with them, add them to a salad, use as a topping on potatoes, on a pizza or in quiche.
If you are lucky enough to find this rare gem, you are in for a treat. I haven’t found them locally in Nashville; however, I did see them at Whole Foods. I came across these at a Farmer’s Market in Portland, OR and they are known as a delicacy. Only available in Spring, in wet climates on the East and West Coast. These little guys are full of omega 3 & 6, antioxidants and are high in fiber and iron. They have a really fresh flavor reminiscent of asparagus and have a crunchy texture. They taste amazing boiled, sautéed or roasted.
—
So make sure that you visit your local farmer’s market every week during the Spring so that you don’t miss out on these Spring treats. If you can’t find any of these locally, start asking your favorite farmer if they would consider growing some next season. Let them know that you would buy them if they they were offered.
What are your favorite Spring vegetables and fruits?
