Katie wanted to take a moment to remind you about all the great things that spring brings us. Specifically, those amazing springtime veggies!
She even throws in an easy weeknight dinner recipe, Funky Spring Veggie Risotto with Parmesan & Taleggio. (Recipe and instructions are listed below.)
Spring has sprung and we can hardly contain our excitement as local farmers’ markets return, and spring harvests commence. Here’s a list of some of the seasonal produce items that you’re likely to start seeing at your local markets, and what to do with them!
Tart in flavor and tough in texture, the best is brought out of rhubarb when it’s used for baking. Pair it with strawberries or just add some sugar and turn these fibrous, ruby-colored stalks into a pie, crisp, or compote.
It’s one of those veggies that I’m pretty much always guaranteed to have in my fridge, especially when it’s in season. Its delicate anise flavor and distinct crunch make it an extremely versatile veggie. I love eating fennel raw with hummus or in salads, but if you’re not a fan of its licorice flavor, try roasting it in the oven with olive oil, cracked black pepper, & some parmesan cheese. And yes, the fronds are edible too!
Irresistibly crunchy and just a bit spicy, radishes are one of my all-time favorite vegetables to dip. They also make a great pickle! Varieties of radish are usually available at the grocery store year-round, but you’re likely to start seeing them at local farmers’ markets in April or early May.
Much like our friend, the radish, peas & beans are easy to find in the grocery store year-round. However, they taste exponentially sweeter when eaten in season (early-mid spring), and I love buying them from local farms in my home town. Sugar snaps are great for munching or chopping up for salads, and fava beans add a delicious nutty flavor to soups or stir-fries.
They truly have a special place in my heart and there are so many ways to enjoy them. I like to boil them with about a tablespoon of vinegar for an hour to bring out the optimal sweetness with a bit of tang. They make an amazing topping for vegetarian grain bowls or try whipping them up with feta and tahini for a show-stopping pink dip.
While asparagus is another veggie that’s almost always available, it’s at its best from late April to June. The perfect accompaniment to any meaty main dish, asparagus cooks up great in the oven or on the grill. I also love putting it in frittatas & quiches when I find myself with more than I know what to do with.
Fiddleheads are the tightly coiled tops of ferns that are harvested in early spring before they have a chance to unwind. These greens are a trademark of spring produce as they can only be found in stores and at markets for a few short weeks. Not only fun to look at, but they’re also super tender and tasty, making them perfect for sautees. If you want to get fancy, pair them with ramps, lemon zest, and ricotta salata and serve over your favorite pasta with garlicky breadcrumbs.
If you’ve spent any time on food insta or tiktok, you know that this is the time every year when chefs and influencers go crazy for ramps. This spring allium can be eaten from leaf to bulb and while it resembles a scallion, it tastes more like garlic. Its fleeting peak season makes it impossible to find in most grocery stores, and expensive as heck at the farmer’s market. However, if you’re committed, stock up on ramps this season and get creative with how you use them! They can be preserved and enjoyed in the months to come by making ramp butter or pesto.
So, once you’ve stocked up on these seasonal goodies, here’s something to chef up at home!
Taleggio is a strong-smelling soft Italian cheese whose flavor can be compared to a more robust, funkier version of Brie. If that doesn’t sound like your jam, skip the funk and add some extra parm instead!
🥄 6-7 cups chicken stock
🥄 Salt and cracked black pepper
🥄 2 tbsp extra virgin olive oil
🥄 1 large spring onion, diced (or shallot if you can’t find them)
🥄 1 bulb fennel, diced
🥄 ½ cup white wine
🥄 1 ½ cups carnaroli rice
🥄 1 bunch of asparagus
🥄 ½ cup taleggio cheese, rind removed
🥄 ½ cup parmesan cheese, with half of it set aside for finishing
🥄 ¼ cup chopped parsley
🥄 Juice and zest of one lemon
🥄 ¼ cup sliced sugar snap peas, for garnish
🥄 Fennel fronds, for garnish
Step 1 - In a small saucepan, bring the stock to a boil and then cover and reduce heat to low. Add 2 tsp of salt to the stock. While the stock simmers, dice your fennel and onion and set aside.
Step 2 - Heat 2 tablespoons of olive oil in a Dutch oven or wide saute pan over medium heat. Once the oil is shimmering, add the diced onion and fennel and saute until just translucent, about 5 minutes. Add measured carnaroli rice to the pan and toast for 2 minutes, stirring occasionally so it doesn’t burn.
Step 3 - Deglaze the pan with white wine and allow all of the liquid to dissipate before adding enough stock to just submerge the rice. Once the stock is fully absorbed, add another two ladlefuls. Continue this process until you have about 1-2 cups of stock left.
Step 4 - Remove the tough, white bottoms from the asparagus and discard them. Chop the trimmed stalks into 1 ½ inch pieces and add directly to the rice before ladling in the remaining stock.
Step 5 - Cook the asparagus in the bubbling rice for 5 minutes before stirring in the taleggio, ¼ cup of the parmesan, lemon juice, and zest.
Step 6 - Serve the hot risotto right away in bowls and garnish with parsley and fennel fronds. Finish with extra parm and cracked black pepper.