For most of the year, we have an abundance of carrots and root vegetables. I love the fresh, baby carrots of spring that taste so tender and sweet. These are wonderful eaten raw with a dip like hummus or simply roasted to bring out a bit more flavor.
Fiddleheads, fiddleheads, fiddleheads. I love that word. Fiddleheads are uncoiled ferns, a true springtime treat. If you’ve never heard of them, you can read more about them here along with a simple recipe.
Lavender is one of my favorite plants and although it can be used in the kitchen, I’ve yet to incorporate it into a recipe. I love to keep lavender in my garden to give off a wonderful, relaxing aroma while attracting bees. My favorite uses for dried lavender is in sachets under my pillow or adding some to a hot bath.
There is an abundance of greens right now and it is a great time to find tender, baby lettuce for salads. Top your salad with this incredible green goddess dressing and relish in the flavors of spring.
I think radishes tend to get a bad rap. Most of the radishes we eat come from the grocery store and taste overly spicy, woody, and hard. The fresh, baby radishes available at markets are a different game entirely. These ones are still spicy, but they don’t taste dried out. My favorite ways to enjoy them is shredded in a raw salad or roasted.
What’s available in your area this time of year?
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