The Very Best Veggies for Spring 2020

Color is finally returning to the trees, so isn't it about time it made a splash on your plate too? Spring is a wonderful time to try out new seasonal items or work with peaking favorites, but it can be hard to choose which ones are right for your kitchen. Rest assured, we got you covered. Stop worrying and start cooking with all of the colors of the wind (or rather, the field).

Broccoli Rabe

Although broccoli rabe is available year round, early spring offers some of the tastiest crop. The nutty, bitter flavor profile of broccoli rabe is actually a great partner to sweet springtime dishes too, particularly if you cook with ingredients from the European pantheon. If you’d prefer to serve it raw, it’s great in salads too!

Ramps

Perhaps the most elusive vegetable of them all, ramps arrive in the spring and are gone before you know it. Their in-demand status makes perfect sense once you get your hands on one; ramps fuse parts of leeks, scallions, and shallots into a show stopping final product.

  • Seasonality: April-June
  • Favorite Varieties: Burdickii, Tricoccum
  • Try Cooking: Grilled Ramps 

Cabbage

Once March rolls around and St. Patrick’s day is on the horizon, cabbage sees a huge surge in popularity that’s primed and ready to extend throughout the rest of the spring. Once you move past corned beef and cabbage, try using it for kimchi,  ramen, or your favorite asian dish!

  • Seasonality: Year-round (peaks in early spring)
  • Favorite Varieties: Bok Choy, Napa, Savoy
  • Try Cooking: Corned Beef and Cabbage 

Scallions

Scallions are the ultimate “sidekick” vegetable. Their small size, mild flavor, bright color, and high nutritional value can boost up everyday items with ease. On top of that, scallions can even be used to create gluten-free versions of some classic dishes!

Radicchio

Radicchio is a perennial, which means it peaks in both the spring and the fall. Better yet, radicchio has been exploding in popularity in the last few years due to its approachable bitterness, aesthetically pleasing color, and regular appearance in Italian cuisine. Get started by using these cooking tips!

  • Seasonality: March-May, September-November
  • Favorite Varieties: Castelfranco, Chioggia Treviso,
  • Try Cooking: Radicchio Risotto

Kohlrabi

If you’re in need of a versatile, dependable veggie to add to your repertoire, kohlrabi has you covered. Besides having a flavorful, crisp body that’s excellent both raw and cooked, kohlrabi has edible greens that can be used in all sorts of dishes!