Spring. It brings a joyful, “fresh start” feeling, bright blossoms, and a welcome change of pace in the kitchen as we turn from winter’s comfort foods to the versatility of nutrient-rich fresh vegetables.

Starting in late February, look for Jerusalem artichokes. These sweet tubers, also called “sunchokes,” look like a cross between a potato and a ginger root, and offer a nutty depth of flavor without the starchiness. You can fry, mash, or puree them into a smooth, nutty-sweet spring soup.

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We love the color and peppery punch of radishes. Eat them raw and thinly sliced for maximum crunch, stuff them into sandwiches, or cook heartier varietals with other root vegetables, such as turnips, carrots, beets, and parsnips.

Warmer sunshine in April and May brings tender, flavorful mesclun lettuce — a sublime addition to salads and smoothies — and hearty, sweet spinach, which can find a home in everything from pasta dishes to brunch frittatas and sauces. And fiber-rich green and white asparagus can be enjoyed raw, roasted, or pureed.

For maximum flavor, texture, and sustainability, choose these and other spring vegetables from regenerative farmers — those whose farming practices protect the soil. Most vegetables sold by Harry & David are sourced from The Chef’s Garden, a family-owned regenerative farm located in Huron, Ohio, along the shores of Lake Erie, and led by Farmer Lee Jones. Generations of Jones’ family have farmed the land for decades, and, for the past 40 years, have provided top-quality products to the world’s finest chefs and restaurants around the globe.

Harry & David partners with The Chef’s Garden to offer traditional and exotic vegetables, available through its Veggie of the Month Club. Should you prefer a vegetable assortment, try the Classic Farm or Gourmet Vegetable box.

Here are seven spring vegetable recipes we love that will bring freshness and joy to your kitchen all season long.


Theresa Gambacorta is a freelance food writer, a veteran of New York City restaurants, and cookbook co-author to chef Joey Campanaro's Big Love Cooking (Chronicle) and James Beard-nominated chef Nasim Alikhani's Sofreh: A Contemporary Approach to Classic Persian Cuisine (Knopf). She is currently working on a forthcoming vegan cookbook to be published by Simon Element.

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