It would appear that spring is once again off to an earlier than usual start.
Local strawberries have already made their first market appearance and my faithful rhodo was finished blooming before my birthday this year. That was always my spring gauge. It didn’t matter how early people said spring was, my rhodo bloomed on my birthday in early May.
So what to do with all this spring bounty? Salads are always fast and easy, and there certainly is a plethora of choices at market. Greens and shoots make up much of a farmer’s stall at this time of year but there is plenty to choose from. I saw zucchini, leeks, new potatoes, bok choy, rainbow chard, kale, beets and hot house peppers this past weekend. I feel a feast coming on.
Many of the farm vendors are also selling bedding plants. Perhaps you would like to put a few garden boxes in this year? It can be a simple as a pot full of herbs ready to snip into your favourite dishes or as complex as a full vegetable garden. Either way, your kitchen will thank you.
But what if you don’t want to plant food? Floralia Growers brings its spectacular hanging baskets every spring and they are perfect for brightening up your yard or balcony. We get three or four every year and they never fail to perform beautifully.
So now that you know what is available at the market, let’s have a look at what makes all those lovely spring veggies so special.
Lettuces are a great source of Vitamin A, which is critical for eye health. Kale is an even better source.
Leeks will give you a half-day’s supply of Vitamin K, which is necessary for blood coagulation. (amazing what you can learn from Wikipedia).
As for new potatoes, a 3.5 oz serving will give you 25% of your daily B6 and Vitamin C allotment. I don’t know about you but 3.5 oz of new potatoes, dripping with butter, is but a mouthful in my world.
That takes care of the new green and white vegetables, but you need some colour, too.
Rainbow chard and peppers are beautiful this time of year. Chard will give you a half-day’s allotment of Vitamins A and C, and a week’s worth of Vitamin K in a single serving. Sauté it in a bit of olive oil, add some peppers and not only will your plate look like a rainbow, but your body will be happy, too.
And then there are the beets. Did you know the whole vegetable is edible? The tops are a great substitute for spinach when steamed. The root can be served cooked or raw. Beets are so versatile you can even make a red velvet cake with them. It won’t have any fewer calories but they will be good calories.
Head over to the Coquitlam Market on Sunday and fill your basket with spring’s bounty. You won’t be sorry.
--Karen Curtis is the Lemonade Lady (kicslemonade.ca and kicslemonade.blogspot.ca) at the Coquitlam and Port Coquitlam farmers markets. Her column runs monthly.
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THE RECIPES: PASTA & FRUIT SALSA, TOO
LEMON ZUCCHINI PASTA
4 small zucchini squash, cut into 1/4-inch rounds, then cut in half again
1 shallot or small yellow onion, thinly sliced
1 tbsp olive oil
8 oz dry pasta such as penne or bow ties
1 cup Golden Ears Cheesecrafters herbed soft cheese
zest of one lemon
freshly ground black pepper
fresh basil leaf
Cook pasta according to package directions, reserving 1 cup pasta water. Meanwhile, sauté onions in olive oil until they start to caramelize. Add zucchini and continue cooking 4-5 minutes. Do not overcook the zucchini. Stir in cheese, lemon zest. Thin sauce with pasta water if needed. Season with freshly ground black pepper. Stir in pasta and serve in bowls. Garnish with a fresh basil leaf.
Note: Ricotta cheese works well, too, just be sure to add ½ tsp Italian seasoning to the veggies when you cook them.
STRAWBERRY SALSA
1 lb. strawberries, diced (about 2 cups)
1/4 cup red or green onion, finely diced or sliced
2 tbsp mild or medium Aji (found at market)
1 lime, juice and zest
2 tbsp cilantro, chopped
salt to taste
Combine above ingredients and serve over baked brie or grilled chicken.
