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Cook with Spring Vegetables!

by Diane Quinn

During March, you’ll notice that the veggie department in your supermarket is turning a livelier shade of green. You might be surprised to learn that March is a peak month for a variety of vegetables in spring.

Spring vegetablesasparagus

This month, watch as a variety of delicious spring season vegetables make their way to your local markets. Experiment with recipes using fresh artichokes, broccoli, collard and mustard greens, butter and red leaf lettuces, fennel, peas, rhubarb, spinach, Swiss chard and the always sweet Vidalia onions. Most spring vegetables don’t need a lot of fuss in order to taste their best.

Spring vegetable recipes

Whenever possible, try to buy spring vegetables from local sources, such as farmers’ markets, for better taste and added nutritional value. Doing so also reduces your environmental footprint.


Asparagus Toss Recipe

There are few vegetables that shout “spring is here!” like fresh asparagus.


  • 1 lb. medium-sized fresh asparagus
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 teaspoon freshly grated lemon rind
  • Salt and pepper to taste


Rinse the asparagus well, and cut off any tough, white bottoms and throw away.  Using a knife, slice spears on the diagonal into 2-inch pieces. Fill a saucepan with water and bring to a boil. Add the asparagus and reduce heat to a simmer. Parboil for exactly two minutes and drain. While hot, toss the asparagus with the olive oil, cheese and lemon zest and season to taste. This dish can be served warm or at room temperature.


Zesty Roasted Broccoli Recipe

If your family turns up their noses at broccoli, try the spicy recipe below that might change their minds about this super healthy spring vegetable.


  • 1/4 cup extra virgin olive oil
  • 6 finely chopped cloves
  • 1 tablespoon chili powder (or less, to taste)
  • 1 tablespoon of a grill seasoning blend (such as Montreal Steak by McCormick Grill Mates®)
  • 1 large head broccoli


Preheat your oven to 425 degrees Fahrenheit. Wash the broccoli well and cut into long, thin spears. Place the first four ingredients in the bottom of a large mixing bowl and whisk together thoroughly. Add the broccoli and toss, coating each spear evenly. Transfer to a non-stick baking sheet. Roast approximately 17 to 20 minutes until the broccoli is lightly browned and the stems are tender, but still slightly crisp.


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  1. In the Zesty Roasted Broccoli Recipe, I am guessing that I am to chop 6 cloves of GARLIC?

    1. In response to SueAussie

      Hi Susan, it's the actual spice "cloves" that you use for this recipe, not cloves of garlic.

    2. In response to SueAussie

      You are correct, SueAussie, it is supposed to be a clove of garlic. Not sure how, but the word "garlic" was dropped when the article was originally written. You probably already figured out that chopped cloves wouldn't be a good idea. :-)

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