Eating Seasonally: Spring Veggies
Spring has sprung and you know what that means? Fresh veggies are back in season, baby! After a long winter of hearty meals and a lot of root vegetables, I’m ready to switch up my garden-to-table game now that “eating seasonally” means eating spring veggies. Which means fresh, crisp salads with a homemade vinaigrette are at the top of my cravings list!
Spring is the perfect season for growth and renewal, fresh starts, and new beginnings. As our surroundings brighten up, so can our plates – bright pink radishes, crunchy leafy greens, peas, asparagus, rhubarb. . . all those colors we have been missing all winter. After a long winter, our bodies crave vibrant, nutrient-dense foods that can help boost our energy, naturally flush out toxins, and support overall health and well-being. Thankfully, there’s no shortage of seasonal veggies and fruits to choose from during this time of year.
Which means it’s time for our salad gardens to shine. Foods that are in-season contain vitamins, minerals, and other nutrients that your body specifically needs for that current season.
Easy-to-Grow Cool-Season Veggies
Wondering what you can start growing in spring? Many cool-season veggies are easy to grow and are loaded with essential vitamins, minerals, and antioxidants. These foods are great for detoxifying the body, reducing inflammation, and promoting healthy digestion. Here are some of my favorite spring varieties:
- Greens: Arugula, spinach, lettuce, bok choy, kale, cabbage
- Veggies: Radish, asparagus, beets, carrots, broccoli, cauliflower, leeks, green onions, sugar snap peas
- Herbs: Cilantro, parsley, mint, and dill
Garden-to-Table Recipes for Spring
These staple spring veggies are incredibly versatile and can be used in a wide range of dishes, from salads and soups to pasta and stir-fries. And let’s not forget rhubarb! A rhubarb galette is the perfect springtime dessert.
One of my favorite things about spring produce is that it’s so easy to prepare. You can simply roast or sauté your veggies with a little olive oil and some seasonings, and you’re good to go. Or you can get creative and try new recipes that feature some of these amazing spring ingredients, even if they’re a little out of your comfort zone.
So, let’s welcome spring with open arms and fill our plates with delicious, wholesome, and nourishing foods that can help us feel our best. Happy gardening and happy eating!
A little extra guidance in the garden so you can eat seasonally all year long. . .
Pssst . . . is it your first time growing cold-hardy plants in your garden? If you want some extra guidance, check out the DIY course I created just for gardeners like you! There are a ton of videos and resources to walk you through a whole year of gardening at your own pace, and you can always rewatch if you need a refresher. Plus, it comes with my garden guidebook, which helps you figure out when you can plant in the spring!