Sentences with phrase «early spring vegetables»

This is the time of year that the garden is just getting planted so the early spring vegetables are a welcome sight.

One of my favorite early Spring vegetables is fresh asparagus, especially when it's roasted.

A last - minute addition of lemon juice brings out the flavors of early spring vegetables in a lightly seasoned broth.

One of my favorite early Spring vegetables is fresh asparagus, especially when it's roasted.

Perfect for an early spring vegetable frittata!

Not exact matches

In early spring, it's wild vegetables like ramps and fiddlehead ferns, which give way to peas, tomatoes, corn, and zucchini, and finally to braising greens, squash, and root vegetables in the fall.

And come late spring and early summer when so many vegetables and fruits are starting to flourish, eating gluten - free is too easy.

Early spring asparagus is one of the most eagerly awaited vegetables in our house.

We've planted the spring vegetable garden and it's still too early for the spring vegetable harvest, but the loquat tree in the backyard is brimming with fruit.

Carrots have long been considered a «cool weather» vegetable and are generally best in the late fall and early spring.

We'll eat chard and kale leaves all winter long, and in late winter / early spring harvest their florets which are as good as the primary vegetable itself.

Flavorful early - spring vegetables like leeks, asparagus, fennel, and broccoli give it a vibrant green color, as well as a host of health - boosting nutrients.

In early March, seasonal vegetables would likely include broccoli, carrots, beets, sugar snap peas, cabbage, spring onions and / or potatoes.

Early Spring Roasted Vegetable Grain Bowl Serves 4

Early harvested vegetables, like spinach, radishes and peas, can be planted with slower growing crops like broccoli or peppers, which will not take over the space until the spring harvested vegetables are gone.

Minestrone is my soup of choice during the spring and early summer, when vegetables from the farmers» market are at their brightest and most flavorful.

These spring vegetables, all of which can be easily planted from seed, are all great choices for an early garden, and are usually foolproof enough to grow so that even the most beginning gardeners can reap a good harvest.

The idea of a raw artichoke may not appeal to most people, who think of only cooked globe artichokes or perhaps marinated artichoke hearts, but when the vegetables are fresh and in season in the early spring, they are magnificent sliced very thin and dressed with olive oil and good balsamic.