Leeks, which fall into the same family as onions and garlic, are around for a short time in the spring. More mild than a white or yellow onion, leeks have a noticeably sweet and fresh taste. We like to eat them in recipes such as this Asparagus Soup with Leeks.
Turnips, like beets and radishes, are a root vegetable. The taste of a turnip can vary immensely depending on its variety; sweeter, milder beets can be used raw in a salad, while the more bitter varieties are great in a hearty root vegetable gratin.
Kale is versatile, as you might have noticed over the last few years as it gained celebrity status. Make the fibrous green stuff dissappear into a blueberry-almond smoothie, or let it shine in a spicy quesadilla.
Peas are one of spring’s most delicate and sweet bounties. Eat them raw or nestled within a bowl of creamy pasta.