The Forgotten Spring: 8 Spring Edibles to Shake Off the Winter Doldrums

After what seems like four long months of soup, root vegetables, squash, and bottomless bowls of apples, spring is finally here, though it may not feel like it in New York. Much of April has been a rollercoaster of rain, sun, and unseasonable temps more brisk than the balmy ones we expect this time of year. So instead of enjoying spring – cherry blossoms, daffodils, longer days, and lighter eating – most of us are looking to fast forward to June, where sun, warmer weather, and food is plentiful.

The weather may not be cooperating for walking to work and eating lunch outside, but just because the temperature is flip-flopping, doesn’t mean you have to miss out on the beauty and bounty of the season’s harvest.

Spring calls for a transition to cleaner and greener eating, and attention should be paid to the liver and gallbladder.

Look for these favorites at your neighborhood farmer’s market:

Radishes. From Cherry Belles to Watermelon to French Breakfasts, you can enjoy this peppery root vegetable raw in salads, sandwiches, and cold soups like gazpacho.

Scallions. Aka spring onions aka green onions, these mild “greens” of the onion family are great in everything. Add them raw or lightly sauteed to frittatas, salads, sandwiches, stir-fries, and soups.

Sprouts and Shoots. Look for crisp and green options like alfalfa sprouts, pea shoots, sunflower shoots to sprinkle on salads and use in addition to or instead of lettuce on your sandwiches.

Maple Syrup. OK, so maple syrup isn’t a vegetable, but  we’re in maple season and the Northeast is the only region to enjoy this special sweetener, I had to include it here. Our “sugarmakers” have been hard at work these past 6 weeks or so tapping trees and boiling sap into syrup, sugar, spreads, and more. Visit the NYS Maple Producers Association or Pure Catskills to learn more about maple production in New York State.

Herbs. Fennel, rosemary, basil, and dill are showing up now. You’ll find them in bunches at a better price than what you get at the supermarket.

Rhubarb. this tart perennial reminds me of celery (sight only), and although it’s technically a vegetable, we regard it as fruit. Cook down the stalks for jams, pies, tarts, and crumbles.

Leafy Greens. Spinach, arugula, mesclun and other water-dense greens are showing up now. Look for micro-greens like mustard, baby leaves that pack a grown-up sized punch.

Asparagus. You probably won’t see them at the market until late May, but these folate and potassium rich stalks tend to signify the start the start of summer for some foodies.