Preparing for Spring

HOW TO LIVE THE GARDEN-TO-TABLE LIFE STYLE

Eating Seasonally | Spring Veggies

Spring has sprung and you know what that means? Fresh veggies are back in season, baby! After a long winter of hearty meals and a lot of root vegetables, I’m ready to switch up my garden-to-table game now that “eating seasonally” means eating spring veggies. Which means fresh, crisp salads with a homemade vinaigrette are at the top of my cravings list!

Spring is the perfect season for growth and renewal, fresh starts, and new beginnings. As our surroundings brighten up, so can our plates—bright pink radishes, crunchy leafy greens, peas, asparagus, rhubarb. . .all those colors we have been missing all winter. After a long winter, our bodies crave vibrant, nutrient-dense foods that can help boost our energy, naturally flush out toxins, and support overall health and well-being. Thankfully, there’s no shortage of seasonal veggies and fruits to choose from during this time of year.

Which means it’s time for our salad gardens to shine. Foods that are in-season contain vitamins, minerals, and other nutrients that your body specifically needs for that current season.

Easy-to-Grow Cool-Season Veggies

What can you start growing in spring? Many cool-season veggies are easy to grow and are loaded with essential vitamins, minerals, and antioxidants. These foods are great for detoxifying the body, reducing inflammation, and promoting healthy digestion. Here are some of my favorite spring varieties:

Greens | Arugula, spinach, lettuce, bok choy, kale, cabbage

Veggies | Radish, asparagus, beets, carrots, broccoli, cauliflower, leeks, green onions, peas, sugar snap peas, celery, fennel, parsnips

Herbs | Cilantro, parsley, mint, and dill

How to Get Started | The gardening seasons extend beyond Memorial Day to Labor Day in Wisconsin/ Illinois. The key to a successful garden is understanding what plants grow best in what season. A successful growing season reflects a good plan. Here are a few tips to ensure healthy harvests.

Grow for your health & garden goals | It is important to grow the foods you and your family enjoy. Make a quick list of your favorite foods and dishes. Determine from that list what you can grow yourself. For example, a salad and herb garden is a great start if you love a salad or green juice daily. Add any “new to you” veggies you want to incorporate into your list. Remember, they always taste better when they’re homegrown.
Sourcing Seeds & Plants | Greens and root crops prefer to be planted by seed. Head to your local greenhouse or online and select cool-season seeds and plants. Take a second to read the seed packet or plant tags. Many will specify they thrive in early spring. TIP: Spinach and arugula are 30-day crops; get ready for those fresh greens!
Timing | Cool-season plants thrive from 35°F to 65°F. In Wisconsin, that is typically April and May. A quick Google search will provide you with some average dates for your area to guide you in determining your cool season timeframe for planting.
Always have fresh compost on hand | Every time you plant, add a few inches—plants and seeds need fresh nourishment right from the start. Healthier plants = healthier you.
Use a trellis | If you decide to add a plant that climbs to your garden, such as sugar snap peas, make sure you have a trellis for them to climb. Vertical growing helps the plants stay healthy, produces quality fruit and allows you to maximize your garden space.
Never stop planting throughout the year | No plant lasts forever, so when it shows signs, it is time to move on, such as bolting, going to flower, or declining harvests. Check your season and plant again.

Garden-to-Table Recipes for Spring

These staple spring veggies are incredibly versatile and can be used in a wide range of dishes, from salads and soups to pasta and stir-fries. And let’s not forget rhubarb! A rhubarb galette is the perfect springtime dessert.

One of my favorite things about spring produce is that it’s so easy to prepare. You can simply roast or sauté your veggies with a little olive oil and some seasonings, and you’re good to go. Or you can get creative and try new recipes that feature some of these amazing spring ingredients, even if they’re a little out of y our comfort zone.

So, let’s welcome spring with open arms and fill our plates with delicious, wholesome, and nourishing foods that can help us feel our best. Happy gardening and happy eating!

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