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June means the first gluts of the season will soon be on us. If you grow your own, you’ll already be bringing home greens, asparagus, rhubarb, new potatoes, and a few other veg and herbs. It will be later this month that we’ll start seeing the first courgettes (zucchini), peas, and other early summer veg though. It’s an exciting time for the gardener and looking for ways to prepare your veg is going to be high on the priority list.
But even if you’re not a gardener, you’ll still be coming across seasonal vegetables at your local Farmers Market and grocery store. So go on, buy that bag of peas or radishes and make the most of your fresh and inexpensive produce with these recipe tips from the Garden Charmers!
One of the best ways to enjoy your early spring harvests is to mix them into simple and flavourful salads. Amy from A Healthy Life for Me created this recipe that combines the sharp and spicy radishes with tart and tangy mandarins. A spash of honey, herbs, and spices rounds out this fresh and raw spring salad.
Melissa from the Empress of Dirt loves Asparagus but her family isn’t too keen. No matter because ten minutes in the oven and she has a lunchtime treat that she enjoys straight from the pan. I don’t think she’s too saddened by the fact that she doesn’t have to share!
Another take on fresh asparagus recipes is this delicious Wild Garlic and Asparagus risotto. If you have wild garlic (Ramps) in your area you could pick the leaves right up until early summer. If they’re not available, substitute the wild garlic in this recipe for spinach and add a clove of ordinary garlic.
When the Gardening Cook is short of time this time of the year she stir-fries snow peas (mangetout) and tosses them with fresh tomatoes and roasted potatoes from the previous night’s dinner. It’s often the simple dishes that make your fresh garden produce stand out.
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Broad beans…yum! Pick the pods early enough and the beans inside are sweet, tender, and are delicious in an array of dishes. Stephanie from Garden Therapy keeps it simple and sautes them with pancetta for a truly quick and fresh dish.
This Lemon and Asparagus Tartlette is a fantastic way to serve up your spring asparagus. And if you have backyard hens and can use their fresh eggs it’s all the better!
Strawberry & Rhubarb muffins combine the tart flavour of rhubarb with the sweet and moist richness of strawberry yoghurt. Serve them with a dollop of yoghurt and a strawberry jam and you have a homemade treat that can be enjoyed in spring and throughout early summer.
Barb from Our Fairfield Home & Garden loves using her springtime produce in a fresh and healthy Pasta Primavera. The broccoli florets probably wouldn’t be available to most people yet, unless you have some very late purple sprouting, but the rocket, peas, asparagus, and spring onions add a green and healthy punch to this tasty looking dish.
If you have Elder growing in your garden it will make collecting the ingredients for this Elderflower and Vanilla Jelly all the easier. If not, Elder trees grow wild throughout Europe and North America and their flowers are amazingly fragrant. Paired with sugar and vanilla this jelly is light, flowery, and completely feminine. Enjoy it on fresh baked muffins, cakes, and scones.
Kale is high in vitamins and minerals and is being touted as one of the most readily available superfoods. In fact, Kale Chips are becoming a big seller at health food stores and supermarkets alike. But why pay premium prices when you can make them so easily at home with this recipe from Sensible Gardening.
Fresh and green Smashed Pea Crostini is an appetizer that Heather from New Life New Home has made ever since being introduced to the recipe from another blogger friend. Quick and easy, it’s a pureed topping made of fresh peas, parmesan cheese, ricotta, lemon juice, and mint leaves. Serve it up on slices of crusty bread and enjoy!