Spring

spring

spring march - may

Asian Greens Before I joined the CSA, I had never heard of Asian Greens. I knew what Bok Choy (Pak Choi) was, but when it came to all the others, I had no clue. So one day while picking my produce, I started tasting each individual variety. Turns out, each variety has it’s own unique flavor. Some are spicy while others are sweeter. Some taste a little like spinach while some taste a bit peppery (Saveur.com has a helpful guide to the different varieties).

I’ve found great use for these in spring rolls, stir fries, and even salads. However, I recommend tasting before tossing in to a dish as some of the varieties have the ability to over power other flavors. While there are a few varieties of Asian Greens in stores, many of the CSA farmers are continually expanding the selection, so ask and taste!

SOY-GLAZED ROASTED CARROT SPRING ROLLS 6

Asparagus Asparagus is the vegetable I always hear stories about, like the wild asparagus that use to grow out to my aunt and uncles or the “hurry up and pick before anyone else sees it” stories. I really like the crisp, earthy taste of simple roasted asparagus and I feel that it is definitely one the treats of spring. Make sure to get smaller stalks of asparagus because as asparagus grows, it becomes woody and inedible.

Asparagus can be preserved by either canning or by freezing. To freeze, simply cut into even piece, blanch or steam for 2-3 minutes, pour into an ice bath, pat of excess moisture, and place in a freezable container. Canning takes a bit of special care but there are good instructions on the Year of Plenty site (yearofplenty.org).

ASPARAGUS RISOTTO 7

Green Onions I have a soft spot in my heart for green onions. My grandpa would pick me up from school and whenever we got back to his house, we would have a snack. Most of the times it was unhealthy but during spring, when his garden started to grow, we would eat veggies. My favorite would be freshly picked green onions with a bit of salt. Green onions have that onion flavor with a little less punch that makes them great for eating raw. I also use the green parts for a bit of garnish on grain dishes and soups.

Green onions make the perfect companion for other spring produce such as asparagus, spinach, and Swiss chard. The light onion flavor doesn’t over power the other delicate flavors found spring produce. Fresh green onions keep for a couple of weeks in the refrigerator and I’ve never bothered to store them longer (that’s what mature onions are for!)

LENTIL AND SWISS CHARD TACOS 8

Kale While I seem to always lump kale in with spinach and Swiss chard, kale is actually part of the cabbage family. I find that compared to the spinach and chard, kale often as a bit more of an earthy flavor. While chard has the beautiful color, kale has the wonderful shapes. There are three distinctive styles: one with curly leaves, one with long flat leaves, and one with a beautiful red stem up the middle. Kale is best in the cooler weather as it is one green that becomes slightly sweeter with a bit of frost.

Kale can be frozen through blanching for two minutes, ice bath, patting excess moisture off, and then putting in a freezer safe container. Like Swiss chard, kale in the winter can be a delicious treat in strews and other hot dishes. While there is a lot of potential for raw kale dishes, you may find the taste a bit much at first. Or, if you are like me, it will be love at first taste.

CHIPOTLE KALE CHIPS 10

Radishes White radishes are my grandmother’s favorite, and I whenever I have the choice I grab these first.

Radishes actually come in all shapes and sizes, and it’s their sharp taste that sets them apart. While most recipes call for raw radishes, I have fallen in love with roasting them. The roasting brings about a bit of sweetness that is otherwise not there.

Radishes are recommended for cold, moist storage and will possibly keep up to four months. While a root cellar is best for this, I often keep them in my produce draw in the refrigerator for as long as I can.

ROASTED RADISH AND RICOTTA PIZZA ON CRACKER CRUST 11

Rhubarb Rhubarb is what I look forward to the most in the spring. It harkens back to the days when I would head outside with my grandfather and check to see how the rhubarb was doing (which were plants that my great grandfather had planted). Every time we moved, we managed to take the rhubarb with us- it’s a family staple. I’m slowly learning to use rhubarb as a savory treat as well as a sweet treat and I highly suggest you do the same. Fresh rhubarb can be used for so much more than pies!

Rhubarb can be both frozen and canned. If you want to freeze it the lazy way (by just cutting it into pieces), it will only last a couple months in the freezer. For both canning and freezing you want to harvest 1-2’ spring stalks. Make sure you don’t use the leaves, as they are poisonous.

RHUBARB PIE 12

Spinach In Illinois, spinach is grown outdoors in the cooler weather of early spring and fall but can also be found in hoop houses during the winter months. Once the weather warms up, the spinach begins to bolt. Spinach is great freshly plucked and used as a salad base but it is also versatile enough to be found in many cooked dishes. To keep the nutrients in tact, I often toss spinach with freshly cooked pasta to wilt it just slightly.

If you wish to preserve spinach longer, the best method is to freeze from the freshest spinach. This is done by blanching the greens for 2 minutes, followed immediately by an ice bath. From there, the greens can be toss in a ziplock bag and in to the freezer for up to a year.

CHICKPEA AND SPINACH {VEGGIE} BURGERS 13

Strawberries Strawberries are kind of my saving grace in the spring. Just when you start to get sick of eating only green produce, these delicious red berries make their appearance. Garden strawberries are often smaller than those you would find in the grocery store but they are usually sweeter and juicier. Freshly picked strawberries should easily pluck off the plant and be red all the way through. Super market strawberries are often still unripe due to transport time and self life.

Strawberries tend to not last very long but if I get a plethora of them, I cut the stem off, toss with lemon juice, stick them on a baking tray, then individually freeze them. Once they are frozen, toss them in a zip lock bag and keep for months. I find having strawberries around when the weather turns cooler is a great addition for oatmeal or a treat topping for pancakes.

STRAWBERRY GRANOLA MUFFINS 14

Turnips Turnips are produced both for the root and for the greens, as both are equally as delicious. They enjoy cooler weather, which means they can be found both in spring and fall. The variety pictured is actually a hakurei turnip and other turnips varieties may be more of a pinkish color. The hakurei turnip is one of the earliest turnips and while it has an earthy taste, but it can can still have a bite.

When I get turnips, I treat it as two separate items. The greens are great cooked and resemble somewhat of a mustard green. I love tossing the greens in with a rice pilaf or pasta dish. As for the root, I love roasted root vegetables and purees. To store, cut off the greens, leaving a slight tail and store in a root cellar or if like me, in the refrigerator for a bit. I always place turnips in some sort of container because they tend to have a slightly stronger odor than most produce.

FENNEL WITH TURNIP GREENS 15