5 Simple Recipes from the Spring Farmers Market

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Spring is the season where food practically cooks itself. After a winter of soups and storage crops, the first greens and bright vegetables hit the market and suddenly dinner feels easy again. You don’t need complicated recipes — just fresh ingredients, a little butter or olive oil, and 15 minutes in the kitchen.

Here are five of my favorite ways to let spring produce shine.

1. Radish Butter Crostini

Why it works: Crisp, peppery radishes meet creamy grass-fed butter — a classic French market snack.

Ingredients:

  • 1 bunch radishes, thinly sliced

  • 4 slices rustic bread or baguette

  • 2–3 tbsp grass-fed butter, softened

  • Flaky sea salt

  • Optional: 1 tbsp chopped chives or dill

Instructions:

  1. Toast bread until crisp and golden.

  2. Spread each slice generously with softened butter.

  3. Layer radish slices on top.

  4. Sprinkle with flaky sea salt and herbs if using.

👉 Serve immediately as a snack, starter, or light lunch.

2. Creamy Nettle Soup

Why it works: Earthy, mineral-rich, silky smooth — a spring detoxifier that tastes like comfort food.

Ingredients:

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 2 medium potatoes, peeled + diced

  • 4 cups broth (vegetable or bone)

  • 4 cups fresh nettle tops (gloves on!)

  • Salt + pepper to taste

  • Optional: ½ cup cream or squeeze of lemon

Instructions:

  1. In a pot, sauté onion + garlic in butter or olive oil until soft.

  2. Add potatoes + broth, simmer until potatoes are tender.

  3. Add nettles, cook 3–5 minutes until wilted.

  4. Blend with immersion blender until smooth.

  5. Season with salt, pepper, and finish with cream or lemon.

👉 Full foraging guide + safety notes here → [Nettle Spotlight]

3. Asparagus & Spring Onion Frittata

Why it works: A high-protein, nutrient-dense meal for breakfast, lunch, or dinner.

Ingredients:

  • 6–8 eggs

  • 1 bunch asparagus, trimmed + chopped into 1-inch pieces

  • 3–4 spring onions, sliced

  • 2 tbsp olive oil or butter

  • Salt + pepper

  • Optional: ½ cup crumbled goat cheese or ¼ cup grated Parmesan or Pecorino Romano (A2-friendly)

Instructions:

  1. Preheat oven broiler.

  2. In a large ovenproof skillet, heat oil and sauté asparagus + spring onions until tender (about 5 minutes).

  3. In a bowl, whisk eggs with salt, pepper, and cheese if using.

  4. Pour egg mixture over the cooked vegetables in the skillet. Stir gently once or twice to distribute the veggies, then let cook undisturbed until edges begin to set (about 4–5 minutes).

  5. Transfer skillet to broiler for 2–3 minutes, until the top is puffed and golden.

👉 Slice into wedges and serve warm or cold.

4. Rhubarb Compote with Yogurt or Oats

Why it works: Sweet-tart, bright, and just enough indulgence to feel like spring dessert.

Ingredients:

  • 4–5 stalks rhubarb, chopped

  • ½ cup honey or maple syrup

  • ¼ cup water

  • Optional: ½ tsp vanilla extract or grated ginger

Instructions:

  1. Combine rhubarb, sweetener, and water in saucepan.

  2. Simmer gently until rhubarb breaks down into a soft compote (10–15 minutes).

  3. Stir in vanilla or ginger if using.

  4. Serve warm or chilled over yogurt, oats, or ice cream.

👉 Stores in fridge up to 1 week.

5. Pea Shoot Salad with Lemon + Mint

Why it works: Fresh, light, full of spring energy.

Ingredients:

  • 4 cups pea shoots (or baby greens)

  • 2 tbsp olive oil

  • Juice of ½ lemon

  • 1–2 tbsp fresh mint leaves, chopped

  • Salt + pepper

  • Optional: shaved Parmesan or Pecorino Romano (A2-friendly), ¼ cup toasted nuts or seeds

Instructions:

  1. Whisk olive oil, lemon juice, salt + pepper into a light dressing.

  2. Toss pea shoots with dressing until coated.

  3. Sprinkle with mint, cheese, and nuts/seeds if using.

👉 Serve immediately for the crispest texture.

Homeschool Harvest Tie-In

Turn these recipes into a learning opportunity:

  • Math: let kids measure ingredients and double/halve recipes.

  • Science: talk about plant parts (radish = root, pea shoots = stem, asparagus = shoot, rhubarb = stalk).

  • Cultural Studies: trace recipe origins (radish butter → French, frittata → Italian).

  • Life Skills: let each child choose one recipe to prepare for the family.

Spring eating is about letting ingredients do the work. Simple food, fresh from the market or the garden, can nourish your body and give you time back for the other rhythms of the season.

So pick one of these recipes this week, cook it with your kids, and let the market feed you with ease.

Brenna May, NTP