Recipe Roundup: Spring Veggies

Spring veggies that are showing up in the CSA boxes and found at the Farmers Market are stunning!

Beautiful baby root veggies: beets, purple carrots, fennel, shallots, green garlic, baby onions with flowers and more
Yummy salad greens: baby butter lettuce, romaine, frisee, and others we don’t even know the names
Exciting finds: asparagus (now in green and purple!), cherry bomb peppers, fava beans, and string beans

Spring veggies, like carrots, beets, asparagus, baby shallots, and fennel can be prepared easily by tossing in a little olive oil or coconut oil, salt and pepper and throwing on the grill or roasting in a 400 degree oven for about 20 minutes.

Asparagus and string beans make a great snack when blanched. Simply submerge the veggies for a few minutes in boiling water and then drain and plunge them into ice cold water. Voila ~ you have a tasty and healthy snack that even the kiddos will love!

If you’re feeling more adventurous, check out these other fun recipes.

Not - so -sufferin’ succotash

Traditional succotash is a midwest favorite made with corn, lima beans, and red bell peppers and is boiled. We decided to make a more Arizona style succotash.

Veggies: diced spring onions tops and bottoms from Blue Sky Organic Farms, purple carrots from Maya’s Farm, fava beans from Farm Club, garlic from Tiger Mountain and asparagus from TJ Farms.

We diced everything and sautéed in a cast iron pan on medium to low heat with a little bit of avocado oil.

The most challenging part was working with the fava beans because they need to be shucked from the pod and then beans peeled, but no knives are needed, making this is a perfect task for younger helpers.

Spring Soups from our friend Catherine, the Herb Lady

Broccoli and Potato soup with edible flowers by Catherine Crowley

Our good friend Catherine Crowley, the Herb Lady, is passionate about cultivating an edible garden in every backyard. She offers gardening tips and education as well as wonderful recipes. She shared with us that her favorite uses of spring vegetables are in salads, roasted, and tossed with pasta and soups. Check out her Edible Herbs and Flowers Blog and Facebook page for constant updates.

Our current favorite soup recipe is broccoli and potato soup and one that we will be trying out this weekend after the Farmers Market.

Check out her spring veggie recipes here.

Baked Eggs from Cup Cafe at Tucson’s Hotel Congress

Cup Cafe at Hotel Congress in Tucson has finally released the recipe to their super famous, super delicious Baked Eggs recipe. Make sure you pick up some eggs and heavy cream from local farms. Find them here.