Celebrating Spring Veggies

Continuing an Ancient Ritual …

While March 21st is the official start of spring, here in Nova Scotia our own fresh local produce is still a long ways off. That’s really hard on our psychological make up since we are genetically hard-wired to want fresh, energy-filled veggies with the coming of the spring equinox. That probably explains our hunger for spring to begin.

Since the days of our pagan ancestors, spring has been celebrated with pomp and ceremony as a rebirth of the Earth. The ancient ones knew of the magic in the cycle of life and the seasons. While not historically proven, it’s likely that the mystery of fresh green plants pushing up through warm, moist earth fed the search for meaning in all growing things. Folklore and myth date back to a similar time as the early herbs and vegetables themselves, so it’s not a stretch to assume that some of that primal knowledge has survived in our collective consciousness to this day. These ancient folk would go out and gather the fresh young plants and create a feast of these, since they felt that by eating these growing, bright green veggies it would bring the same energy to their own bodies.

While we’ve evolved in many ways, there is much we can learn from this ancient practice. Spring is a time to move away from the stored hard winter vegetables and start using the freshest ingredients we can find. This first spring produce is usually green, since most are the first shoots and buds of young growing plants.

Even after all this time, the most common greens found today originated as plants found in our ancestral homelands of Europe, Asia, Africa and South America. Following are some present day representatives of these ancient plants…

Artichokes- The unopened flower buds of a variety of the thistle plant. They are a good source of iron, magnesium, potassium and vitamin C.

Asparagus- A tall perennial plant that sends up stalks from the thick roots. As the stalk meets sunlight, the colour turns from white to purple-green as the chlorophyll is activated. Asparagus is an excellent source of the B vitamin folate, a good source of dietary fibre, vitamin A and vitamin C.

Snow Peas- The French name for snow peas is “mange-tout”, which literally means “eat it all”. Since they truly are, this rings true. These are available year-round but peak in the spring and fall. Snow peas are a rich source of vitamins C, A, B1 and B2, and are a good source of dietary fibre and protein.

Dandelion Greens- The best time to collect wild dandelion greens is before the flowers arrive and they become very bitter. You can harvest again in the fall when fresh greens appears, but their high levels of vitamin A and vitamin C, along with vitamins B and E, potassium, magnesium, niacin, calcium, phosphorus, proteins, resin, iron, sulphur and zinc are at their peak in spring. Dandelion leaves stimulate the body to eliminate waste and toxins.

Rhubarb- A vegetable (yes, vegetable) that’s usually cooked like a fruit, and combines exquisitely with strawberries. On its own it has a bold taste, however the sharp flavour compliments pork, game, and properly seasoned, also fish. It is high in fibre and contains generous amounts of vitamin A and potassium. FYI… One cup of cooked rhubarb provides as much calcium as a glass of milk!

Fiddleheads- The unfurled fronds of the Ostrich fern, found growing on river banks along the north-eastern U.S. as far as Newfoundland, and west into Michigan. The season varies from region to region and year to year depending on spring water levels, but generally they begin to appear in markets around the beginning of May. Fiddleheads freeze well and it is an excellent way to preserve them. Dr. Richard Beliveau, author of the bestselling book “Foods That Fight Cancer”, says: “Studies done in our lab indicate that (their) nutrients make fiddleheads one of the most antioxidant vegetables out there and they can play a significant role in hindering the growth of cells that lead to several types of cancer.”

Sorrel- If you have a local gardener growing greens; chances are they also have sorrel since it is a perennial. Sorrel can be used wherever spinach is called for in recipes, and provides potassium, vitamin A, iron, vitamin C and plenty of chlorophyll to the body.

Swiss Chard- Rainbow colored, Swiss chard leaves show as red, white, pale green, gold or pink ribs. The ribs are can be tougher so are often cooked separately from the leaves. Regardless of the variety, chard is a good source of beta carotene, vitamin C, and some B vitamins along with iron, potassium, sodium, and magnesium.

Green Spring Peas- Originally very starchy; gardeners cultivated the sweet green garden pea during the Renaissance period. While our colder climate delays these until early summer, we still look forward to the first sweet peas. Green peas are rich in dietary fibre, iron, vitamin C, folic acid and vitamin B6.

Yes, living here in a colder region is a challenge because it means that our own local fresh spring produce is going to be a while coming. However, many of these can be found imported from the southern regions of the U.S. and then a bit later from warmer areas of Canada.

Regardless of where you get them from, your body will thank you for the gift of spring veggies. They’re quick to cook, deliciously fresh to taste, and nutritionally powerful for your health. Also, they reassure your inner Pagan that spring has arrived and the world has begun to grow again. Be sure to start eating them as soon as you possibly can…

Yours in Food & Friendship,
Chef Kevin

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