Spring Farmer's Market at HarvesTime with In-Season Spring Produce
Spring is here
Crocus, tulips, and daffodils have declared that it’s finally spring! We’ve stocked the freshest, in-season fruits and vegetables so you can bring its rich bounty on the table. Looking to lighten up your home menu as the weather warms up (and swimsuit season quickly approaches)? Select from our cornucopia of nutrient-rich, low-calorie offerings to prepare full-flavored salads or veg-forward centerpieces for meatless Mondays. Prefer to indulge? Smother a mix of spring veggies with butter and cream for a rich meal that makes your knees weak. Whenever your culinary compass may lead, we’ve got you covered.
Here are some of our spring favorites for your cooking and eating pleasure:
Asparagus
These lanky green spears possess a mild grassy flavor that pairs perfectly with eggs, parmesan, and pecorino. (Mmmm…it might be time for a custardy frittata made with this recipe from Epicurious). They’re rich in folic acid, which is central to cell production. Preserve the ends by placing them in a glass with water or wrapping the ends in a damp paper towel inside a plastic bag, rather than snapping them off. That way, you’ll have even more to munch on!
Dandelion greens
When it comes to looks, these spiky-looking leaves can’t compete with a dandelion’s golden blossoms (which are also edible). But the peppery greens are chocked full of iron and other nutrients, making them great for juicing. To tame their bitter tones, saute the leaves in butter or oil like this dish from AllRecipes.
Leeks
These mildly flavored alliums are the perfect foil for onion lovers looking to expand their repertoire. Leeks are full of fiber and immune system supporting vitamin A. Their oniony undertow compliments eggs, potatoes, and dill. Use these simple techniques from our very own local food blogger, Cardamom Kitchen, to prep them for dishes like this Leek and Potato Soup recipe from the Chicago's Lottie + Doof.
Red radishes
These rose-colored members of the mustard family bring zest and color to the table. Like oranges, they’re replete with vitamin C. Radishes marry well with parsley, cream cheese, and, as the French will attest, butter.
Bon appetit!
