Dished: Make the Most of Your Spring Produce

It’s time to use up the last of the winter squashes and bid your brussels sprouts adieu. Spring is here, and so is its produce. Maybe it’s the warm weather or the longer days, or just the fact that it’s been a while since we’ve seen fava beans and fiddleheads, but we’re pretty excited. Eating seasonally has its benefits. Seasonal produce tastes better (think heirloom tomatoes and strawberries picked at peak ripeness), it’s more nutritious, it’s easier on your wallet (there’s greater supply when food is in season, bringing costs down), and it’s better for the environment (shorter travel times). Have we convinced you? Here are some ideas for the tender spring products about to fill our shelves, plates, and crispers.

Ramps are a vegetable and a phenomenon, and as much a part of springtime culture as cherry blossoms and denim jackets. The first day of the season happens and suddenly, everyone has ramps fever. If you’re asking, “But what are ramps?” that’s OK. In short, they’re a type of onion. Not quite leeks and not quite scallions, they’re sort of like both but more garlicky. Because ramps are expensive, rare, and pungent, we like to use them in dishes where they stand out. We love them in simple spaghetti recipes, on top of pizza, and roasted, grilled, or sautéed by themselves. You can also pop them in the food processor with some parsley, pine nuts or walnuts, parm, and olive oil, and make yourself a springy pesto.

Think of fiddleheads as a cross between asparagus and string beans, but more fun, because of the coils. They should never be eaten raw and only bought from a farmers market or grocery store (no foraging!). Fiddleheads are great steamed or sautéed. Cook and serve them as you would asparagus.

Spring radishes are perpetually underused, delicious, and very cute. They can (and should) be eaten raw and go well in pretty much any salad you can dream up. Slice them and eat them plain or with dip, like hummus, tapenade, or a nice unsalted butter.

It’s hard to look away from rhubarb when you see it at the market. Those colorful stalks! You’ve probably already tried rhubarb, in pies and crumbles, and that’s an excellent way to use it. You can also pickle it or turn it into compote, sauce, or chutney and serve atop pork and chicken.

Although arugula is available all year, it’s considered in season during the warmer months. We love the peppery green as a salad base, on sandwiches and pizzas, and in grain bowls.

• BYO Tote! Too many plastic bags are tough to carry and tougher on the environment.
• Get there early . . . or late. At the beginning of the day, the stalls will have the most selection. But if you go as the farmers are getting ready to pack up, you can sometimes get deals!
• Don’t be shy. Talk to the farmers. Ask questions. They know the products better than anyone and are happy to share their knowledge with you!