Superstar Superstar Spring Produce

Artichokes

Illustration by Seanan Maher

Artichokes

One of the oldest foods known to humans, it’s part of the thistle family. Until the 16th century, women were prohibited from eating them in many countries because they were considered to have aphrodisiac properties. Our hearts certainly still go pitter-patter over warm, gooey artichoke dip, though.

Asparagus

Illustration by Seanan Maher

Asparagus

Caesar Augustus was such a connoisseur, he organized elite military units, the Asparagus Fleets, to make rounds in the empire to import the best varietals back to Rome. Cooks up beautifully many, many ways, just make sure you snap or peel off the woody ends first.

Belgian Endive

Illustration by Seanan Maher

Belgian Endive

Crispy and a little bitter, though the leaves get sweeter as you get to the center. Makes a great salad or scoop for dips, but also holds up well to grilling and braising. Pairs amazingly with Manchego, walnuts, Gorgonzola and bacon.

Green garlic

Illustration by Seanan Maher

Green Garlic

Even though it’s simply early harvested garlic, it’s got its own game going on. More scallion-like in taste and use- you can pretty much use the whole plant from top to bottom. No need to peel the bulb either. Roast, add to hummus or bread, dehydrate for powder, pickling… have fun!

Lion's Mane Mushrooms

Illustration by Seanan Maher

Lion’s Mane Mushrooms

Also known as the Monkey Head and Bearded Hedgehog, this shroom has a mild, sweet seafood flavor. Try it in your favorite scallop or crab scampi recipe. These absorb water ferociously, so make sure to squeeze them thoroughly after you rinse them before cooking.

Purple Stokes Sweet Potatoes

Illustration by Seanan Maher

Purple Stokes Sweet Potatoes

First cultivated in Stokes County, NC, their origin is a bit of a mystery, as a blue-ribbon sweet potato grower at a county fair was gifted these purple beauties by an unknown lady. They have a rich, almost wine-like flavor and are denser and drier than their orange counterparts.

English Peas

Illustration by Seanan Maher

English Peas

Plump, round and sweet, peas are perfectly lovely for snacking straight out of their (indigestible – don’t eat that!) pod. Two fun unrelated facts: 7,175 peas were once eaten in 60 minutes with chopsticks by Janet Harris of Sussex, England - a world record – though the proper etiquette for eating peas is to squash them on the back of your fork.

Galangal

Illustration by Seanan Maher

Galangal

Part of the ginger family, it can be prepared and stored (peeled and stashed in the freezer) the same way. Cooling and woodsy, kind of like a menthol cough drop – in the best way possible. A must-have when making Tom Ka Gai Coconut Soup.

Garlic Scapes

Illustration by Seanan Maher

Garlic Scapes

Stalks from bulbs of hardneck garlic plants. Mild and sweet, like chives or scallions, with a soft, garlicky flavor. Trim away the stringy tips, then cut crosswise either into tiny coins or string-beanlike stalks. Perfect in pesto, pickled, grilled… try some instead of regular garlic next time you make hummus!

Rhubarb

Illustration by Seanan Maher

Rhubarb

Botanically, it’s a veggie, but years ago the US Customs Court legally classified it as a fruit. Since it’s most often used in sweet desserts, they deemed importers shouldn’t have to pay the higher vegetable tax. That said, rhubarb is also enjoyed in “rhubarbecue” sauce and unique catsup recipes.

Strawberries

Illustration by Seanan Maher

Strawberries

Stop and smell the strawberries! A member of the rose family, this fan favorite even has its own museum, Musée de la Fraise de Wepion, in Namur, Belgium. Don’t rinse your berries until you’re ready to eat them — it speeds up the spoilage process.

Watermelon Daikon

Illustration by Seanan Maher

Watermelon Daikon

Its Chinese name, Xin Li Mei, loosely translates to “in one’s heart it is beautiful.” These beauties shine in grain bowls, arugula salads with chevre, hazelnuts and satsuma slices. Or go bold and make a cold pureed soup or toss them on pizza fresh out of the oven for a happy, crispy crunch.

Spring Vegetable Strata

8-10 servings

Here’s a brunch option that’s also breakfast, lunch, or dinner! Make the most of whatever’s on-hand, including old bread.

2 Tbsp olive oil, plus more for pan

1 medium onion, thinly sliced

½ cup garlic scapes cut crosswise into thin coins

1 tsp red pepper flakes

1 tsp dried thyme

1 pound asparagus, trimmed/ cut into ½-inch lengths

1 bunch Swiss chard, stems removed and leaves thinly sliced

Salt and black pepper to taste

6 large eggs

3 cups milk

8 cups (1-inch) cubed bakery-style whole wheat bread

1 ½ cups shredded cheese, combo of Gruyere/ Gouda/ Cheddar

Preheat oven to 350°. Grease 9x13-inch baking pan with olive oil.

Heat 2 Tbsp olive oil in large skillet over medium heat. Add onion, garlic scapes and red pepper flakes and sauté until tender, 4-5 minutes. Stir in asparagus, cook 2-3 minutes. Add Swiss chard leaves and cook until wilted, 2-3 minutes. Season with salt/pepper. Set aside.

In large bowl, whisk eggs and milk and season with salt & pepper. Set aside.

Place half of bread cubes in prepared baking dish. Top with half of veggies and half of cheese. Repeat with remaining bread, veggies and cheese. Pour over egg mixture and press down bread cubes so they get soaked. Repeat pressing down bread cubes every five minutes, three more times.

Bake, uncovered, 45-50 minutes or until golden brown and set. Let cool 5 minutes before serving.