Asparagus

Asparagus comes from the Greek aspharagos, meaning “sprout.” And who better to follow through the springtime greenery than Persephone, the Greek goddess of spring.

Beets

Beets are a two-fer veggie. One is the fruitful root and two are the leafy greens. They are easiest peeled after roasting or boiling.

Easter Egg Radish

Radishes are winter hardy. Easter Eggs are a variety of perky spring colors that peek out of the cold earth when ready. Shaved into salads or as garnish for tacos. Pop a zesty radish rose to wake up from hibernation.

Zucchini

Summer squash are soft skinned with small seeds. In fact zukes and their compatriots crookneck and pattypan are really immature versions of winter squash. Sliced, diced, half-moons cooked or raw, summer squash is the easy one.

Preparation: Rinse before preparing, and trim the ends. No need to peel.

Storage: Zukes are tender and bruise easily, so handle carefully. Store in a bag in the crisper section of the refrigerator. Use within one week.

Chives

Chives, the baby of the onion family are essentially onion grass, organically grown.. Chopped finely, the vibrant green little rings of the hollow stem add pizzazz to any dish.

Fava Beans

Go ahead, say it: "fa-fa fava beans and a nice chianti". Now that that's out of the way you can enjoy one of the most nutritious legumes. May we suggest steamed, served with olive oil, salt, and lemon, and some civil company.

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