Paleo Spring Vegetables – The Ultimate Guide

Last Updated on March 22, 2016

Hallelujah Spring is here!  All week the sun has been out blessing me with free vitamin D and amazingly enough, I even got my garden planted.    I don’t know about you, but I AM SICK of winter veggies.  If I eat another butternut squash, I’m going to turn orange and scream.  Spring vegetables are starting to sprout up and pretty soon we will have an abundant selection of fresh favorites to try in new  recipes.     I’ve created a list of vegetables that are the picks of the Spring crop.

Paleo Spring Vegetables list:

Asparagus
Avocado
Artichokes
Bell Pepper
Broccoli
Carrots
Cauliflower
Collard Greens
Celery
Cucumber
Eggplant
Fennel ( ends in Spring)
Green Onions
Kale
Leeks ( ends in Spring)
Lettuce ( Red Leaf, Iceberg, Butter and Romaine, Mesclun)
Mushrooms
Spinach
Wild Greens :include dandelion greens, sorrel, lamb’s quarters, chickweed, chicory, garlic mustard, shepherd’s purse, fiddleheads, wild prickly lettuce, sour grass, and onion grass.

Well you know me, I’m “allergic” to greens.  However, I’m making myself eat more every single week and one of the vegetable groups  that I want to tackle on the Spring Paleo vegetables list are the Wild Greens. I have heard of Dandelion teas and adding Dandelion greens to salads but not much other than that.  I’m going to try this recipe for Sauteed Dandelion Greens  and truthfully, this recipe for Sorrel Pesto on Salmon looks mouthwatering.

One of my favorite  Spring Paleo vegetables is the Fennel , which has a strong licorice flavor when raw.  Baked Fennel, however, has a much milder flavor and this Potato and Fennel Gratin sounds divine especially when followed up with a Deep Dish Apple Pie with Fennel and Ginger!

Cabbage is an old favorite of mine but this Spring I plan to try it in some new ways.  One of the Paleo recipes with cabbage that caught my eye is the Ethiopian Alicha Wot  which is a braised cabbage dish with Turmeric, which is one of the healthiest spices you can have, and a great cancer fighter that everyone should add to their meals. I’ll also try mushrooms, eggplant, collard greens and even celery in some really different international recipes with flavors I am not familiar with, yet.

Wave goodbye to Winter and say hello to Spring.   I, for one, am very ready for a plate full of  fresh and in-season vegetables.  Is it sad that I’m already counting down until Summer berries are in season?