What is written here is mostly taken from the “Vegetarian Flavor Bible” along from other sources. When in doubt, I always refer to the “Vegetarian Flavor Bible”! It helps me figure out what to cook and what to pair when I am at loss for inspiration. If you don’t have one, I highly suggest you buy a copy! Below I have copy and pasted from the book along with nutrition information taken from the book itself; I will add individual posts of the ingredients themselves with additional nutrient information.

Spring is a tease; it fools you into thinking that it is warm out when the sun is shining bright! Nevertheless, it is the time of lighter foods blooming and springing forth from the ground. Certain foods come to mind when I think of spring: asparagus & fiddleheads! If you google fiddleheads or every seen one, you are probably thinking what a bizarre food to cook and eat. Don’t knock it till you’ve tried it! I had fiddleheads at Avant Gardens here in NYC and I was blown away. It is similar to asparagus, so if you like asparagus, you’ll love fiddleheads! It is on my bucket list to learn how to handle and prep fiddleheads! Stay tuned!

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• Artichokes, esp. baby (peak: March – April)
• Artichokes, Jerusalem (peak: autumn/spring)
• Arugula (peak: spring/summer)
• Asparagus, e.g., green, purple, white (peak: April)
• Avocados
• Bamboo shoots
• Beans, Fava
• Beets
• Blueberries
• Borage
• Boysenberries
• Carrots
• Cauliflower
• Chard, Swiss
• Cherries
• Chervil
• Chicory
• Chives, esp garlic
• Cilantro
• Cucumbers
• Currants
• Dill
• Endive, esp Belgian and curly
• Escarole
• Fennel, esp baby
• Fennel pollen
• Fiddlehead ferns
• Garlic, e.g. green
• Greens, e.g., Collard, Dandelion, Mizen, Mustard, Salad, Spring
• Jicama
• Leeks
• Lemons, Meyer
• Lettuces, e.g., Lamb’s, Oak leaf, Romaine, Spring
• Limes, Key
• Loquats
• Mache
• Mangoes
• Mint
• Mushrooms, e.g., Chanterelle, Morel, Shiitake
• Nettles
• Onions, e.g., Spring, Vidalia
• Oranges, Navel
• Peas, e.g., English, Spring, Sweet
• Potatoes, New
• Radishes
• Ramps
• Rhubarb
• Scallions
• Shoots, e.g., Garlic, Pea
• Snow peas
• Sorrel
• Spinach
• Sprouts, Daikon
• Strawberries
• Sugar snap peas
• Tomatillos
• Tomatoes, Heirloom
• Wakame
• Watercress
• Zucchini blossoms

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Sources:

“Vegetarian Flavor Bible”, Karen Page