The latest, greatest spring vegetables...

Prep time Total time Serves

Rhubarb

From partner farm, Runaway Creek Farm. One of the more renowned spring crops, these hot pink stalks are used mostly in baking. They can also (surprisingly) be used in salsas, sauces, and drinks. Rhubarb mojitos, anyone?

  • 1 oz white rum
  • 2 oz rhubarb syrup (see below)
  • 5 (or so) mint leaves
  • 1 tbsp lime juice
  • Lime zest
  • Nutmeg
  • Directions: In the bottom of a glass, add a bit of nutmeg, lime zest, mint leaves and the lime juice. Muddle the ingredients with the end of a wooden spoon, really bruising and breaking up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.
  • Note: Recipe enough for one small cocktail.

For the rhubarb syrup:

  • 8 oz chopped rhubarb (2-3 small stalks)
  • 1 c. sugar
  • 2 c. water
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 vanilla bean (optional)
  • Directions: Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer for 5-7 minutes. Let cool completely then strain the ingredients, keeping the rhubarb to use as a yogurt or ice cream topping. The syrup will keep covered in the fridge for two weeks.
  • Note: Recipe enough for several cocktails or other uses.
  • Recipe from Not Without Salt

Or try out some of these recipes and get creative...

Photo credit: eliduke (Flickr)

Garlic scapes

From partner farm, Rose Drummond. These curlicue spring shoots make an unbelievable pesto or can be used in place of garlic in any recipe. For the pesto...

  • 1 c. garlic scapes (about 8-9 scapes), top flower part removed and cut into 1/4-in slices
  • 1/3 c. walnuts
  • 3/4 c. olive oil
  • 1/4 to 1/2 c. grated parmesan
  • 1/2 tsp salt
  • Black pepper, to taste
  • Directions: Mix all ingredients except olive oil in a food processor. Once blended, start drizzling olive oil into food processor while it's running, until well integrated. Keeps for up to one week in an airtight container in the fridge.
  • Recipe from The Washington Post

Dandelion greens

From partner farm, Ferme Macabée. Yes, they're a weed as well as a delicacy. These greens are super nutritious and easy to cook (think kale) - just swap them in place of kale in any recipe. They also make a killer pesto...

  • 3/4 c. unsalted hulled (green) pumpkin seeds
  • 3 garlic cloves, minced
  • 1/4 c. grated parmesan
  • 1 bunch dandelion greens (about 2 c. loosely packed)
  • 1 tbsp lemon juice
  • 1/2 c. olive oil 
  • 1/2 tsp salt
  • Black pepper, to taste
  • Directions:
    • Preheat oven to 375 degrees F. Pour the pumpkin seeds onto a shallow-rimmed baking sheet and roast until just fragrant, about 5 minutes. Remove from the oven and let cool.
    • Pulse the garlic and pumpkin seeds together in a food processor until very finely chopped. Add parmesan chesse, dandelion greens, and lemon juice and process continuously until combined. Stop the processor occasionally to scrape down the sides of the bowl.
    • With the blade running, slowly pour in the olive oil and process until pesto is smooth. Add salt and pepper to taste.
  • Recipe from The Kitchn.

Hope everyone gets a chance to enjoy these spring vegetables while they're in season!

Instructions