5 Iconic Vernal (Spring) Veggies

Who doesn’t love the month of April? Spring has sprung, and the chill is fading from the weather. Outdoor activities are extremely enjoyable during this time of year especially walking, hiking, and cycling. Another outdoor event has become increasingly popular during the spring season … farmers markets that pop up everywhere throughout our country. They proudly display their bountiful harvests at malls, parks, and local event centers.  The offerings are seemingly endless. Colorful fruits, flavorful condiments, creative crafts, and versatile vegetables are the main attractions. Why the increased interest? Vegetables can be eaten cooked or raw and are especially healthy. Spring has many vegetables that are iconic to the season here are 5 of my favorite vernal veggies:

Photo courtesy Ja Ma (unspalsh)

5. The Vidalia onion is the official state vegetable of Georgia. These sweet gems have been thriving in the state since the 1930s. They contain more sugar than other Allium (onion species) due to the lack of Sulphur in the ground in which they are grown. So proud of their hometown commodity, Georgians have created a hall of fame for those committed to preserving and protecting this variety of vegetable. If you need caramelized onions for your dish these are the best to use, they also make a wonderful vinaigrette. Try this delicious tart recipe. Sauté four sliced onions in butter until light brown. Spread in a pastry-lined tart pan and top with chopped rosemary and gruyere cheese. Bake at 425 on bottom rack for 18 minutes. Great for Sunday brunch!

4. Although they are not vegetables, Morel mushrooms are in your grocer's produce section so I will include them as a veggie. These delectable cone-shaped fungi are cultivated in temperate northern hemisphere countries such as China, India, Turkey, Canada, and the United States. They are highly prized by chef’s worldwide, especially in France, and collectors in the U.S. Every spring in Boyne City, Michigan hundreds gather for the annual Morel Harvest Festival. Morels are great even when simply prepared, sautéed in butter, and seasoned with salt and pepper. For a step up in your preparation sauté morels in butter and add diced pancetta. Cook until pancetta crisps, add cream, and reduce. Complete by adding cooked pasta, peas, and Parmesan cheese.

3. When I was young, I hated beets so much that when we ticked off my mom she served them for dinner. Back then, you couldn’t leave the table until you cleaned your plate. Today, I absolutely love them. Beets are versatile, colorful, and very healthy. They also contain medicinal properties and are refined to make table sugar. Beets are extremely popular in eastern European countries and used as a condiment on Australian hamburgers. Colorful roasted beet wedges with a dash of fresh squeezed orange juice make a great appetizer. Beets are also perfect for salads. Toss fresh diced beets with berries, honey, balsamic vinegar, and walnut oil. Serve over your favorite greens and garnish with feta cheese and walnuts. There’s no “beeting” this bright spring salad.

Photo courtesy Monika Grabowska (unsplash)

2. Growing up in Northern California provided easy access to Castroville, known as the “Artichoke Capital of the World." Little did I know they were considered a delicacy outside of the region. Today, they are easier to find and during the peak season quite inexpensive. Artichoke thistles thrive in Mediterranean climates throughout Europe and the U.S. The inner flesh contains the prized food. Harvest them before they bloom as this tender heart will toughen—becoming inedible. Grilled, roasted, or steamed are all great ways to cook them then peeled and dipped in aioli. For a healthy dip combine ½ c. each olive oil mayo, Greek yogurt, shaved Parmesan, chopped spinach, and chopped artichoke hearts. Bake at 350 for 25 minutes. Serve warm on a sliced baguette.

Photo courtesy Nicole Harris (unsplash)

1. I find that people either love or hate asparagus, personally, it is my favorite vernal veggie. Once considered part of the lily family they have now become categorized into their own class (Asparagaceae). Their use as food goes back to the Egyptians in 3,000 b.c. and making their debut in America in 1850. They are one of the healthiest of all vegetables, containing a considerable number of vitamins and minerals. One serving provides 40% of your required vitamin K. I enjoy them as a side with beef dishes, grilled or steamed with a dash of olive oil. Recently, I wrapped them in prosciutto and baked them at 350 for 20 minutes. For service, I topped them with a balsamic reduction and grated Pecorino-Romano cheese. Sweet, tangy, salty, and bitter all working together.

Vegetables are categorized as producers (note: the produce section) meaning they produce their own energy. This makes them the most energy efficient commodity in the food chain, which is why they are so healthy. The flesh isn’t the only part that can be consumed, in many cases the flowers, stems, roots, berries, seeds, and leaves can all be eaten. This makes them very versatile with little product waste. The USDA recommends 5-9 servings per day based on your age, and with the agricultural industry being the largest primary industrial category worldwide we are blessed with many options. I have heard that the closer to the ground or in the ground the crop is the healthier it is, excluding potatoes. Whether that is true or not I enjoy them all very much … especially my vernal (spring) veggies.