Spring is in the air and I’m seeing green

Spring Is In the Air and I'm Seeing Green

Spring is in the air and I'm seeing green. Spinach, arugula, kale, asparagus, fennel, fiddlehead ferns—to name a few—are the seasonal vegetables that are finding their way into my recipes and onto my plate.

Spring is a moment of rebirth, a marker where we can reset. I love this time of year, because I immerse myself in the outdoors—hiking, walking, running. I need that activity, because after winter—especially after a COVID winter— you best believe you can find me crawling out of my carb-heavy hovel (I'm looking at you, bagels) and joyfully starting to cook recipes that have fresh, healthy ingredients from my local farmers markets and CSA.

For me, I get excited each time I go shopping at the farmers market, because I play a little game where I pick up an ingredient that I don't typically use and make a meal surrounding that ingredient. My most recent ingredient adventure, I got a kohlrabi and made a slaw (I live in the south) that paired nicely with pulled pork—the perfect side for a socially distant bbq or picnic. And since the goal this month is to really hone in on zero waste, particularly because it's Earth month, these vegetable peel chips made from the scraps of veggies from other weeknight meals, is an ideal accompaniment.

What fresh and fun seasonal ingredients are you using? Snap a pic and tag us @thespruceeats on Instagram!

- Victoria Heydt
Editorial Project Manager, The Spruce Eats

Recipes We Love

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These Vegetable Peel Chips Turn Scraps Into Snacks

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