Cooking with Fresh Vegetables in Season

Cooking with Fresh Vegetables in Season Right Now

We live in California. Lucky, lucky us! We have more seasonal veggies all year long. But nationwide you will notice that the markets are starting to fill up with a more vibrant lineup of fresh produce.

I found this on our governments’ website and I think it’s worth sharing. It’s their opinion  about why you should be buying fresh vegetables in season. And then I expand on it, showing you how to buy fresh seasonal and talking about Cooking with Fresh Seasonal Vegetables, as well.

Nutrition.gov recently filmed a video to promote the benefits of shopping at farmers markets, featuring a registered dietitian as she talks with farmers and customers at the market.  And here’s a sneak peek at our Top 10 Reasons to Shop at Farmers Markets with links to resources to help you find local markets and get the most out of your market experience.

The Best Fresh Vegetables in Season

Asparagus – Elegant, snappy, and the ultimate sign that spring is here. Grill it, roast it, or throw it in a risotto. Personally, I enjoy cutting raw asparagus into unexpected places like salads, egg rolls …. all in tiny bites.

Spinach – This leafy green is a nutritional powerhouse, perfect for salads, sautés, and sneaking into smoothies especially if you have kids in the house.

Peas (Snap & English) – Sweet, crunchy, and fun to pop out of the pod (yes, that’s a legit form of therapy). Toss them into pastas or enjoy them raw with a little lemon and salt.

Carrots – They’re not just for bunnies. Roasted, spiralized, or tossed into a stir-fry, these gems can even be cut into pinwheels! Throw those into a salad just for fun!

Radishes – Crisp, peppery, and totally underrated. Slice them thin for salads, pickle them, or slather them with butter and salt like the French do (trust me, it’s life-changing). Also: did you know that radishes clear mucus? As we change seasons lots of people around me are coming down with colds and the flu. I tell them 2 things: give your body a chance to heal by only sipping on broth for 48 hours AND eat radishes!

How to Cook ‘Em Right

Now that you know what’s in season, let’s talk about how to turn these into mouthwatering dishes with minimal effort.

1. Roasting = Magic – Almost any vegetable transforms into caramelized gold when roasted. Toss asparagus, carrots, or radishes with olive oil, salt, and a touch of honey or balsamic vinegar, then roast at 400°F until they start looking caramelized and irresistible.
2. Raw & Refreshing – Spring veggies love a good crunch. Shave raw asparagus into salads, toss peas with mint and feta, or make a zippy slaw with radishes and lemon. What do you think they do with Vietnamese Food? Go check. I’m sure you will find a radish and carrot slaw with amazing dressing. Can you imagine wanting to eat radishes and carrots? It’s true. So good.
3. Quick Sauté = Speedy Flavor – Spinach, snap peas, and carrots love a fast, high-heat treatment in the pan. A little olive oil, garlic, and a splash of lemon will have them singing.
4. The “Throw It in Pasta” Rule – When in doubt, just toss it with pasta. Peas, asparagus, spinach—sauté them up, add some lemon zest, salt & pepper and a drizzle of olive oil. But here’s the real deal. Two handfuls of veggies (I like to also add broccoli) to 1/2 cup of pasta. So now it’s a veggie dish with pasta thrown in. If you take and shred some Parmesan Reggiano over the top and let it melt, you will get more bang for the buck with flavor from that hard cheese sprinkle. And the carbs won’t overwhelm your body.

Pro Tips for Fresh Vegetables in Season from a Chef Who’s Seen It All About Organics

There are lots of good reasons for Cooking with Fresh Vegetables in Season

• Buy from local farmers’ markets – Not only does it support small farmers, but you also get the freshest organic produce (which means better flavor!). Or if they are local growers, many times it’s true when they say: “We grow in clean soil and don’t use pesticides”. They are organic, but it costs so much to get certified. So that’s another way to get clean food, without paying the price for organic ingredients.
• Buying Organic – If you take a look at your drawer in the fridge two weeks after you buy, you will find all of the money wasted, to use on buying Organic. Go look at EWG (the Environmental Working Group). Get their Dirty Dozen and Clean Fifteen. That will clearly steer you to what absolutely needs to be purchased organic and what you can get away saving the money and just buying from people at the farmer’s markets.
• Store smart – Asparagus should be stored in a jar of water like flowers, spinach wrapped in a paper towel in the fridge, and carrots in the crisper drawer (but don’t let them sit forever—use them!). One more thing: never freeze broccoli. They just don’t re-cover. Mushy broccoli doesn’t make people happy.

The Final Word

Cooking with seasonal vegetables makes the most sense for a home cook. They’re at their peak in flavor and nutrition. It can flip people who hate vegetables. Those and a simple dressing or sauce that contains lemon will make for crave-able side dishes and memorable meals. Happy Healthier Eating!