As spring begins, gardens are alive with new shoots. The spring fruit and vegetable season adds tons of exciting new options to your cooking. Here are some of the best fresh fruits and vegetables to consider cooking with this season.
Asparagus is one of the most eagerly anticipated new crops every spring. When picked fresh, it’s fragrant and delicious. Cooking it is incredibly simple – steam it, roast it or grill it. All it needs is a little salt, pepper and olive oil for its natural flavor to shine.
Garlic shoots are an unusual but remarkable spring harvest. Before the white garlic bulb that you are familiar with forms, the plant grows a large, green shoot, also called a “scape.” This has a flavor similar to the bulb but milder. It’s great for soups.
Spring is also the best time to harvest new potatoes. Although potatoes can stay in the ground through the summer and into the late fall, harvesting them early keeps the skin from setting, making for sweet, tender spuds that cook quickly and burst with flavor.
In terms of fruit, one of the best bounties every spring is the cherry harvest. Cherry fruit starts growing in the middle of the season, and should be eaten quickly after harvesting for the best flavor.
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