WHAT’S IN Season? Asparagus & Celeriac
DELIGHT CONTRIBUTOR Asparagus is typically the first crop rising out of garden beds each spring, after three years of waiting for the plants to mature enough to be harvested. It tastes fresh, grassy and is a reminder that warmth is coming, and a full summer of more fresh vegetables is to come. Dense with vitamin K, folate, B1, B2, selenium, vitamin C and a long stalks worth of a variety of other vitamins and minerals, asparagus should be eaten often and in a variety of ways in the short four to six weeks of the growing season it is the freshest.
Celeriac is a type of celery that is grown for its gnarled root, but don’t let its twisted, dirty exterior deter you. Once it is peeled and trimmed to reveal its white interior, it can be sautéed, roasted, pureed or thinly sliced raw for slaws or a crunchy salad topping. Since it is a variety of celery, it taste like a creamy version of the common leaf celery many us often eat. It is low in carbohydrates and high in potassium, vitamin K and several B-complex vitamins.