Flavors of Spring

After a long winter, there's nothing more welcome than the sight of spring's first vegetables. Celery, herbs, fennel, radishes, scallions and more - all bright with freshness and flavor. Here are some of our favorite spring ingredients:

Fennel

Fennel is native to the Mediterranean and is eaten both raw and cooked. Its crunch and spicy, almost licorice-like flavor when raw and its sweet, caramelized flavor when cooked. A unique and versatile ingredient.

Watermelon Radish

A little bit peppery, and a tiny bit sweet, watermelon radishes look pretty unassuming from the outside, with their pale green exteriors. But once you cut them open, their gorgeous, vivid pink interior is revealed. They add a satisfying crunch to any dish.

Asparagus

Out-of-season asparagus tends to be tough, overly fibrous, and overpriced. When fresh, though, the delicious spears need little preparation. Tossed in olive oil, salt, and pepper, charred briefly on a grill, and dressed with a squeeze of lemon, they are simple and sublime.

Arugula

This pungent green was a popular herb in ancient Rome. It is known for its fresh, tart, bitter, and peppery flavor, and pairs nicely with other strong flavors like salty cheeses and bright citrus. Arugula can also be used to make a peppery fresh pesto sauce.

Celery

Peak season, market-fresh celery has a bright and concentrated flavor. It tends to have more leafy greens at the top than your typical store-bought variety. These leaves can do double duty as a pungent herb in salads or as a garnish on plates. Simple and delicious.