Friday, March 31, 2017

5 Spring Vegetables You May Not Know

Seeing the first glimpse of spring vegetables make their appearance at the farmer’s market this month is a welcome change from winter’s hearty abundance. While the usual suspects — bright pink radishes, tender asparagus spears, and bright green snap peas — are there, you’ll also find more unexpected options like fiddleheads, ramps, morels and more. While these vegetables aren’t as common, don’t be intimidated! Familiarize yourself with each of these unique spring market finds and ways you can use each in a fresh and flavorful spring recipe.


Fiddlehead ferns

Fiddlehead ferns are the coiled tips of a young fern; deriving their name from the resemblance to the decorative end of a fiddle. This unique vegetable has a grassy, slight nutty flavor that’s similar to asparagus. Try them lightly steamed or boiled, then finished with olive oil and lemon for a quick side dish. They can also be swapped into almost any cooked recipe that features asparagus or haricot verts.

Let fiddleheads take center stage by replacing them for the asparagus in this Healthy Roast Asparagus with Creamy Almond Vinaigrette.



Also referred to as wild leeks, ramps are a member of the allium family along onion and garlic. This wild onion looks similar to a scallion but with larger, flat leaves. Ramps are more pungent than onion and garlic, but cooking them will mellow the flavor.

Try grilling them and adding to a spring pizza.



Morels are a cone shaped mushrooms with a honeycomb texture and a nutty, deep earthy flavor. While morels may be harder to find in markets (if you aren’t foraging for them yourself), they are worth seeking out for their unique taste and texture. As with other mushrooms, make sure they are free of debris and dirt by lightly brushing them with a dry pastry brush or kitchen towel before preparing.

Try fresh morels in this Mushroom and Barley Roasted Asparagus Salad.


White Asparagus

This ghostly pale vegetable is actually the same plant as green asparagus, but is grown in conditions that block out the sunlight. Without natural light, the asparagus is unable to produced chlorophyll, hence the white instead of green color. Taste wise, white asparagus is slightly sweeter and has a less fibrous stalk than the traditional variety. White asparagus can be used in any dish that calls for asparagus, but use a vegetable peeler to remove the bitter outer coat before preparing.

Try using them in this fresh Shaved Asparagus and Fennel Salad or simply roasted as a side.



Though sorrel is commonly regarded as an herb, it’s actually part of the buckwheat family. This leafy spring vegetable has a tart citrus-like flavor, a cross between tarragon and a crisp apple. Young sorrel is less tart and can be served raw in salads, made into sauces or steamed as a side dish. More mature sorrel is a stronger flavor and works well in creamy soups, sauces or stews.

Try using sorrel in place of basil in a pesto, like this blanched pesto or in this sorrel, pea and leek soup.


Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge (, a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.” 

*This article was written and/or reviewed by an independent registered dietitian nutritionist.

from Healthy Eats – Food Network Healthy...

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