Intro: We are entering the very first months of spring, which means we finally have more access to fresh produce. I personally, am a little tired of the dark, leafy greens and root vegetables of the winter and am so excited to get into what spring has to offer. Spring brings so many fun new options of produce and I want to highlight a few of them. With each highlighted item, I have also included a quick and easy way to prepare it.

1. Rhubarb

   1. Rhubarb is a tough, red vegetable that almost resembles a pink-toned celery stalk. It has a sour flavor that is often paired with a fruit or other sweet flavors. To get all the color and flavor out of your rhubarb it is best to stew it in some sort of sugar syrup. This syrup can be used in cocktails or mocktails or be turned into a jam. The most popular use of rhubarb is in a strawberry rhubarb pie, but with its floral, sour flavor it pairs well with almost any fruit. My personal favorite way to use this beautiful, pink flavor bomb is to make a rhubarb gin and tonic. Rhubarb syrup is a sweet, but sour addition to the perfectly refreshing gin and tonic. 

      1. Recipe 

         1. Cut about one cup of rhubarb into rough chunks. Add these to a pan with one cup of water and one cup of white sugar. Cook over medium-low heat and stir intermittently. Allow the mixture to simmer for about 10-15 minutes and then turn the heat off and let sit for about 30 minutes, or until cool. Strain the rhubarb pulp from the liquid. Store this syrup in the refrigerator until you are ready to use it. 

         2. In a glass filled with ice, pour in one ounce of your syrup. Follow this with two ounces of gin and top with tonic water and enjoy!

2. Asparagus

   1. While asparagus is available all year round, its flavor and texture reach their full potential in the early spring months. The stalks themselves get thinner, which makes them even easier to prepare. Depending on how it is prepared, asparagus can add many different textural elements to a meal. Chopped into bite-size pieces, it’s a great addition to any salad, but my favorite way to prepare it is roasted whole with some simple seasonings. Served alongside some couscous and salmon, it makes the ideal spring meal.

   2. Recipe

      1. Preheat your oven to 425 degrees and line a baking sheet with aluminum foil. Trim around two inches off the bottom of the bunch of asparagus and place in a flat layer on the baking sheet. Drizzle with a few tablespoons of olive oil and season with salt, pepper, garlic powder, and chili flakes. Toss the asparagus to coat in the oil and seasonings, but make sure to lay back in a flat layer. Bake for 10-25 minutes depending on the thickness of your asparagus. You want them to be soft on the inside, but slightly crispy on the outside. Garnish them with some lemon zest or lemon pepper seasoning. 

3. Snap Peas

   1. While these crunchy, little beans are great for snacking they also make a great addition to many spring meals. Snap peas have a slightly earthy flavor while still tasting a bit sweet. They pair great with radishes, as the sweetness of the peas balances the spice of the radish. Besides using them as a vessel to eat ranch and hummus, I love using snap peas in a herby, lemony, side salad. 

      1. Cut about one serving of peas into bite-size pieces. In a mixing bowl, combine two tablespoons of plain Greek yogurt, the zest of a lemon, a tablespoon each of chopped dill, parsley and basil, along with a pinch of salt and pepper. Add in your chopped snap peas and stir to coat all the pieces in the dressing. If it’s too tart for your taste, add a small pinch of sugar to balance out the acid. I love to serve alongside grilled chicken and roasted potatoes. 

Conclusion: Even Though I only focused on three items, Spring produce can bring so much variety to your normal recipe rotation. Make sure to start checking out the local farmers markets and farm stands as they will soon start to carry all of the fruits and vegetables special to this time of year!