Freshly foraged green garlic, field-grown rhubarb, bundles of fresh-picked mint and fresh-dug kohlrabi and fennel bulb offer welcome harbingers of spring.
We’ve assembled a short list of limited-edition spring vegetables to try now before the weather gets warm and these veggies disappear from farmers markets, CSA delivery bags and local greengrocer’s shelves. Take advantage of the first harvest of spring with these seasonal recipes –while you still can.
We found the perfect recipe to help you acquaint yourself with this alien-shaped mystery vegetable. It’s buttery-crisp pan-fried kohlrabi fritters paired with a lemon-dill Greek yogurt dipping sauce, and it’s delicious!
Cook like a chef with this insider’s recipe for green garlic chimichurri sauce. Green garlic is available only for a limited time in the spring, but it’s what gives this recipe extra cachet, so grab it while you can.
Delicate as a fresh spring day, this salad pairs fresh fennel bulb and fronds with citrus-marinated shrimp and spring greens with pea shoots. Can you say FRESH?
Sweet and tart stalks of spring rhubarb are slow-simmered with fresh raspberries into a luscious marmalade-like sauce, which is then served warm spooned over butter-crisp waffles. Need we say more?
Our new favorite spring cocktail pairs freshly made rhubarb simple syrup with ginger liqueur and gin ,served on the rocks with a fresh stalk of rhubarb swizzle stick.
The intense tangy-sweet flavor of rhubarb-infused syrup comes to life when put with blood orange juice and white wine vinegar, which is then served on the rocks for sipping. Add a splash of club soda or champagne for a signature cocktail.
Custardy-rich-and-creamy homemade ice cream infused with the flavor of fresh mint leaves is served topped with pieces of roasted pistachio for this delightful spring dessert.