Asparagus. This is actually a perennial so it may be one of the first green shoots to come from the ground.
Radishes. The leaves are also edible and make a great saute.
Spinach. A cold-weather lover, spinach is great in fall and spring. You can use the baby thinnings in salads and the larger bunches for sauteing or adding to soups.
Eggs & Milk. A lot of people don't know that animal products also have a season where they are either more nutrient-dense or more available. Once the longer days of spring roll around hens start producing more eggs. Spring is also a great time to get your hands on some local dairy as the rapidly-growing spring grass makes for fresh milk with a very high vitamin content.
Green Onions. Also known as scallions or green onions. They are milder than the bulb onion and so are also delicious raw in salads.
Beets. The early wonder variety is a great way to grow fresh beets in a month or two. These ... vegetables [have an] earthy sweetness.
Hardy Greens. If you or your farmer have overwintered things like kale or collards, which are tolerant to cold, then you might be able to get your hands on some early greens.
Peas. Shelling peas, sugar snap peas, and snow peas are all fond of the cool early spring weather. They are best eaten as soon after picking as possible as their sweetness tends to turn starchy after a few days.
Lettuce. And of course, the cold-loving lettuce is a mainstay in spring, making lots of fresh salads not only available, but incredibly enjoyable after those long, dark months of winter.
The newness of spring is upon us, so plant some seeds, buy some greens, and enjoy all that this season has to offer!
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