A Guide to Spring's Most Short-Lived Veggies
Call it the polar vortex, the snowpocalypse, or just one awful winter, but one thing’s for sure: Most of us are really ready for spring. (OK, we’re not out of the woods yet, but we’re close.) But it’s not just open-toe shoes we’re excited about; it’s the season’s first vegetables soon to arrive at a farmers market near you. The catch? Like spring’s lamb-ish days, they don’t last long. Here are six to snatch up as soon as you spot them.
FIDDLEHEAD FERNS
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What they are: Perhaps the most fleeting of all the spring vegetables, these tightly coiled discs from the fern family are like the love child of artichokes, asparagus and green beans.
When you can get them: Only a few weeks in May (unless you live in Hawaii, where they grow year-round).
How to use them: There’s debate about whether or not consuming them raw can make you sick, but we find they’re much more enjoyable cooked anyway. First, you’ll want to soak them in cold water to remove dirt; then trim off the brown ends. Blanch for a few minutes before sautéing with butter and garlic and serve alongside fish; mix blanched fiddleheads with sautéed mushrooms and toss with pasta; or drizzle with balsamic vinegar and roast ‘em in the oven.
No, tell me exactly how to use them: Make a fiddlehead frittata.
RAMPS
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What they are: Break out your big bills if you spot these at the market. Ramps, a type of wild leek, can cost $10 to $15 a pound. Thankfully, since their flavor is more garlicky than your garden-variety leek, a little goes a long way.
When you can get them: April and May.
How to use them: Add chopped ramps to biscuit dough; use a handful in place of onions when making fajitas or quesadillas; or try frying up with eggs.
No, tell me exactly how to use them: Make a ramp carbonara.
GARLIC SCAPES
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What they are: Scapes are actually the soft green stalks produced by garlic bulbs before they’re fully mature. And you won’t have to worry about garlic breath: They actually have a mild, more delicate flavor than their clove counterparts.
When you can get them: Scapes are usually harvested in late May and available for about a month.
How to use them: Use in place of basil leaves in a garlic scape pesto; puree with olive oil and white beans for a silky dip; or make a side dish by grilling them.
No, tell me exactly how to use them: Make new potatoes with garlic scapes.
PEA SHOOTS
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What they are: Also known as pea tendrils or pea greens, these are the tender young leaves and wispy stems harvested from pea plants that haven’t yet matured. The crisp greens have a light, grassy flavor with a pop of peas’ sweetness.
When you can get them: Their season is short, usually three to four weeks. Look for them right now in temperate states and later in the season (all the way through June) if you live in cooler climates.
How to use them: Tendrils are often used in Asian cooking, so try throwing them in a stir fry; sautéing them with garlic and butter until wilted; or simply using them raw to spruce up a spring salad.
No, tell me exactly how to use them: Make pea greens and sugar snaps with preserved lemon cream.
STINGING NETTLES
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What they are: True, stinging nettles sound more threatening than appetizing. The ouch factor of this leafy weed comes from the sharp little hairs they’re covered in; cooking or drying nettles will get rid of the sting. Their flavor is often compared to their spring brethren, spinach.
When you can get them: Best when harvested in late March and early April, look for them sooner rather than later.
How to use them: Sauté and use as a pizza topping or as a complement to sharp cheddar in an omelet. You can also boil the leaves along with potatoes, and then puree them together with stock to make a quick, creamy soup.
No, tell me exactly how to use them: Make spring lasagna with asparagus, peas, and stinging nettles.
CHIVE BLOSSOMS
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What they are: As chives grow fast and furiously in the spring sun, the herb’s leaves sprout flowers, which need to be clipped (or “deadheaded,” in garden speak) in order to prevent the herb from going to seed. The blossoms have a delicate flavor, a whispery hint of the chive itself.
When you can get them: April and May.
How to use them: Thanks to their striking lavender hue, chive blossoms are perfect for adding a pop of color to lots of dishes. Mix into salads, use as a pasta garnish, or place a few petals prettily atop canapés.
No, tell me exactly how to use them: Make a chive blossom vinegar.
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