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Spring is such an exciting time in the garden. Garlic and perennials start peeking through the soil almost as soon as the snow melts, and as the weather warms, every day brings new opportunities to plant seeds and watch them come to life.
Unlike fall, when every nook and cranny seems filled with tasty garden treats, harvesting in the spring can feel a little bit like a scavenger hunt. And that is exactly what make spring garden recipes so special.
At the Goodman Youth Farm, where I spend my spring days hosting school field trips, we try to provide every visiting student with the opportunity to pick, cook, and eat something from the garden. This adds up to over 1,000 students from the end of April through the beginning of June. We do almost no planting prior to when our first student group arrives during Earth Week, and yet the relative abundance of garden snacks during this early time never ceases to amaze me.
One of the challenges that Wisconsin school gardens face is that so many of the crops planted by students in the spring are not ready to harvest until after school lets out in early to mid June. Schools have taken different approaches to this question of timing: some plant long-season crops for a fall harvest, some stick to quick-growing veggies such as radishes and lettuce, some get summer school students involved in the garden, and some plant perennials - many do all of the above. In this newsletter, we overview a number of early-spring crops - and field-tested recipes - that are easy to incorporate into almost any garden. There's nothing like fresh veggies to fuel the brain in the final weeks before summer vacation!
-Jennica
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Our first Garden Recipes newsletter, from June of 2015, was a smash hit! It inspired us to offer this "second edition" of garden recipes with a seasonal spin. Find the original Garden Recipes newsletter here!
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In the section we have featured some of our favorite recipes that make use of garden produce in the earliest weeks of spring. Find more school garden recipes in the Got Veggies? Nutrition Education Toolkit.
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Perennial herbs & wild edibles
Try them: As garnishes or additions to almost any recipe
Perennial herbs such as chives, oregano, thyme, sorrel, and mint (in a pot to avoid spreading) are the first greens to appear in the garden, and produce all season long. Self-seedling herbs such as cilantro and dill may also appear early if a previous crop was left to flower. A number of common garden weeds are also edible (and very tasty!) Try dandelion greens and flowers, lambs quarters, violets, garlic mustard (before flowering), and purslane. Garden safety: Make sure lawns have not been sprayed with fertilizers or pesticides before harvesting dandelions or other wild edibles. Make children aware that picking from unfamiliar lawns may not be safe.
Garden yogurt dip
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Radishes
Try them: Raw, sautéed, as sprouts
Many students don't know how much they love radishes until they try them. Radishes that grow quickly - as fast as 25 days from seed to harvest! - are milder than older radishes, which can be spicy. For a very early harvest, thin out young seedlings and enjoy the sprouts on salads or straight from the garden! Radishes are also the perfect building blocks for edible 3-D art (cream cheese acts as 'glue' and pairs well with the radish flavor). This radish salsa is surprisingly delicious, and a great introduction for radish newcomers!
Radish-Mango Salsa
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Green Garlic and Garlic Chives
Try it: In any garlic recipe, or in spring pesto.
Green garlic is simply garlic planted in fall that is intentionally harvested early in spring, when it is young and tender. (Often it is planted with several cloves in a bunch.) It is much milder that mature garlic, but still has that unique garlic "zing" when raw, and sweetens with cooking. Both stalks and leaves can be eaten. It is tasty in hummus, on pizza, or in this simple pesto recipe. Sometimes you can still see the old garlic cloves hanging on to the bottom of the plant!
Green Garlic Pesto
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Asparagus
Try it: Raw, sautéed, steamed, roasted, in pesto
There are thousands of recipes available for this much-loved spring vegetable. Students will love seeing the shoots emerge from the ground. You an snap off stalks and share them for tasting right in the garden, add them in any pesto recipe, or feature them in a dish. This perennial crops takes 2-3 years to get established, but will continue to produce each spring for up to 20 years! Learn to plant and grow asparagus with this video. The recipe we share here helps a little asparagus go a long way!
Asparagus & herb toast
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Tasty Pea Shoots
Peas are a tasty spring treat, but pods may not be ready before summer vacation begins. Try eating the shoots and leaves for an early spring treat. Tastes like...peas!
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Sunchokes
Try them: Raw, roasted, or sautéed
Also known as Jerusalem Artichokes, these tubers are a crunchy spring treat! They overwinter underground and can be dug up in early spring. Related to the sunflower, plants re-sprout each year from the tubers and form 8-10 foot tall stalks with yellow flowers. Tubers spread significantly underground each year, ensuring an abundant harvest, and also a gardener's warning: choose your planting site carefully, as tubers will spread outward and are difficult to eliminate once established. We recommend a well-defined area separate from the rest of the garden. Once you have a crop, it is easy to dig up tubers and share with friends who want to plant their own patch.
Sunchoke salad
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Rhubarb
Try it: Baked, boiled, raw
Sometimes called the "pie plant," rhubarb is a tart garden treat that is often sweetened in jams, crisps, and pies. (Try cooking crisp outdoors on the embers of a fire!) It also makes a delicious sweet and sour chutney. Children often enjoy the young, tender stalks raw, eating them like candy as the roam about the garden. Garden safety: Make sure to remove leaves, which contain toxic oxalic acid. This quick-cooking rhubarb jam is ready in about 15 minutes!
Quick Rhubarb Jam (and "Rhubarbaras")
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Overwintering
A strong fall spinach crop can survive the winter in many parts of Wisconsin! Add extra mulch in late fall. Mature carrots can also overwinter in the ground and be dug up in early spring. Extra sweet!
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