Spring Vegetables
Fresh varieties of spring vegetables make a welcome appearance after the winter.
Spring vegetables like purple sprouting broccoli, watercress and asparagus are so welcome at this time of year. At last the long hard days of winter are drawing to an end, although the weather can still be very unpredictable. But after months with little choice of seasonal produce, root crops are starting to dwindle, and some of the leafier vegetables are making an appearance. You'll have to wait a little longer, though, until there are fresh varieties of fruit on offer. Rhubarb is the only newcomer this season - and even that, although usually thought of as a fruit, is actually a vegetable.
SPRING VEGETABLES: IN SEASON MARCH - MAY
- Asparagus Fresh local asparagus is one of the delights of year. As with other spring vegetables, the season is tantalisingly short, so as soon as asparagus appears in the shops, start buying and enjoy it while it's there. The stalks should be firm but tender, the colour bright and the tips tightly closed. You might find bunches of very spindly stems, sold as 'sprue' - these are worth buying to make into soup. Eat on the day of purchase if you can, as the flavour diminishes quickly after picking. To cook, steam or boil for around 5-8 minutes until just tender, or brush with oil and roast in the oven. Serve just it is, with a dressing of olive oil and lemon juice or melted organic butter. Use in salads, quiches, soups or pasta sauces.
- Chicory You should be able to find chicory until April. Look for firm heads, with the leaves tightly furled and no brown streaks. The distinctive, bitter flavour of chicory is great with fish. Shred the chicory and steam it, or saute gently in a little oil until lightly caramelised. Chicory is also good raw in salads, mixed with other leaves and orange segments.
- Jersey Royal New Potatoes A favourite among spring vegetables, and a treat that's really worth waiting for, the first of the Jersey Royals arrive in April. The first pickings are usually smaller, but still have a fantastic flavour. Cook them in their tender skins. All you need to do is boil or steam them, and serve simply with a little butter and salt. They're also excellent in salads.
- Purple Sprouting Broccoli Such a pretty vegetable, with its bluish-green leaves and tight little purple heads that look like flowers. Look for firm, slender stems and leaves with a good colour. Avoid any that look brown. Cut the stems into manageable pieces and steam until tender. They're good tossed in a little oil, sesame seeds and a dash of chilli. Also good in soups, and an attractive addition to pasta sauces.
- Radishes Their bright pink skins and fiery flavour add colour and punch to salads. The variety 'French Breakfast' has a longer shape and milder flavour. Wash well, slice off the root and leaves, and slice. Good in sandwiches, too.
- Rhubarb Yes, you've always thought it was a fruit, but actually rhubarb is one of the spring vegetables, and is related to the citrus-flavoured sorrel. Pale pink forced rhubarb, grown in the dark, is available from January, but by April the outdoor-grown crop has replaced it. This type of rhubarb is less tender than the forced, but has a rounded, good flavour. Cut off the root end and any leaves (these are poisonous), and wash well. Cut into chunks and stew on the hob, or bake in the oven. Rhubarb is very acidic, so sweeten well to taste. Use it in traditional desserts - crumble, crips, tart, sponge - or make a fresh-tasting sauce to serve with rich meats such as duck or pork.
- Spinach A fantastic vegetable, and a super food crammed full of vitamins. Wash well, and cook it with no additional water. Spinach cooks right down, so buy plenty. You can steam or boil it, or cook, covered in a large bowl in a microwave, until the spinach collapses. When tender, put the spinach into a colander or sieve, and press out excess liquid. Then chop it finely, season with nutmeg, and serve as an accompaniment to chicken or fish. You can also use it salads, soups, quiches, curries and pasta sauces.
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