Usher in spring with these veggie-centric recipe

But in early spring, with winter finally waning, the bounty of fresh produce feels like a wake-up tonic, as stands display an eye-popping array of bright lettuces, microgreens, radishes, peas, carrots and onions grown in Georgia soil. Even the likes of artichokes, asparagus, green garlic, rhubarb and edible flowers often can be found at metro markets this time of year.

With that in mind, and much help from Atlanta foodist Lisa Hanson, I decided it was time to survey some vegetable dishes that could be easily made by home cooks using the best produce of the season.

We came up with four that fit the bill. And the thing that struck us is that even though some local and organic produce may seem expensive, the sum total of shopping sans animal protein makes an abundant feast very reasonable.

First, we had to have a salad.

Spring lettuce mixes are in abundance at farmers markets right now, along with all sorts of microgreens and edible flowers. Early radishes can be found in a rainbow of colors, as well. Topping it off, a dressing with lemon juice, elderflower cordial and Dijon mustard brightened the greens and brought the salad together. If you need a bit of protein, a poached or soft-boiled egg will do the trick.

What about a spring soup?

Spring peas are loaded with vivid color and distinctive flavor. A soup can be served hot or cold and is easy-peasy to prepare with an immersion blender. Also, pea soup makes a good foil for all sorts of garnishes, from crispy bacon to seared scallops, or just a dollop of goat cheese spread on good grilled bread is delicious.

And now for something French.

Barigoule is the harbinger of spring in Provence, and most of the same ingredients can be found here at local farmers markets. The flavors of vanilla, lemon and coriander in the broth reflect the North African influence on the region. Almost any early vegetables can be used. But the combination of artichokes, fennel, spring onions and asparagus is classic.

How about a vegetable dessert?

That was really a trick question, because rhubarb, an all-time favorite fruit for pie, cobbler and crumble, is botanically classified as a vegetable. Whatever you call it, though, it looks like red celery, with firm stalks and a tart flavor. For something different, we blended it into a panna cotta, and topped it with mint and macerated spring strawberries to sweeten it up.

Metro Atlanta is home to multiple year-round farmers markets, plus many more are about to open. Spring is when they seem to bloom like the first flowers of the season. And with winter behind us, it's time to think about all the ways early spring vegetables can be eaten. Here are four recipes from Atlanta foodist Lisa Hanson to get you started this season.

Spring Lettuces With Radishes, Edible Flowers, Egg and Elderflower Dressing

Assembling what you need for this spring salad is a great excuse to check out your local farmers market. Adding a poached or soft-boiled egg to this salad makes it perfect for lunch or a light spring supper.

Pea soup can be served hot or cold and is easy to prepare with an immersion blender. This soup makes a good base for all sorts of garnishes, but sometimes, all it needs is a fine companion such as grilled bread smeared with goat cheese.

Sure, we’re enjoying spring in Atlanta, not France, but you can find the same ingredients for barigoule here. Almost any early vegetables can be used, but give the classic combination in this recipe a chance.

Rhubarb is a spring vegetable that’s commonly sweetened with sugar and eaten like a fruit, most often in rhubarb pie. In this recipe, it’s blended into panna cotta, the creamy molded and chilled dessert from Italy. The rhubarb adds a tangy note to the panna cotta, and macerated spring strawberries sweeten it up.

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