How to make the most of your spring vegetables
Cooking on the cheap shouldn't mean rice and buttered pasta every night
Spring vegetables are the most fetishized produce around.
I understand that winter is terrible, that after months of eating root vegetables and cabbage and other tough, hearty things, we're all ready for a change — for something more delicate, something that isn't increasing your starch intake with every bite. That said, I've heard people talk about ramps more lustily than I've heard them talk about their partners. (They're just fancy onions — control yourselves.)
Radishes, asparagus, peas, and ramps have all been hyped up, and they tend to run a little pricier at the farmers market. Besides asking for seconds (produce that's bruised, or not as pretty, so it can't be sold at full price) at the market, here's how to enjoy them like everyone else, without overspending:
Use them as pizza toppings
Thread them into heartier dishes
A small addition of spring vegetables acts as a flavorful garnish to otherwise ordinary meals — ramps add a new twist to carbonara, radishes invite crunch to a grain salad or a simple butter-and-toast lunch, and peas make a creamy pasta dish fresher. Meanwhile, Green Rice is in a class of its own.
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