February 27, 2019
Spring is upon us, and in March and April, the range of fresh produce available around the province is growing.
Fava beans, swiss chard and spinach are complemented by local asparagus, radishes and rhubarb in April. April is also a great time to try Belgian endives, arugula, shallots, russet potatoes and Vancouver Island cauliflower. Cauliflower is fantastic on restaurant menus as a soup, in a curry, as vegan buffalo wings, creamed as a rice or potato replacement or simply thrown on the grill and roasted. Living lettuce, micro greens, pea shoots, truffles, morel mushrooms and greenhouse cucumbers, peppers and tomatoes are all tasty additions to the early spring menu.
Spring is the season when we start to see a broader range of fresh local herbs. Parsley, fennel and garlic chives appear this month to complement winter rosemary, sage, thyme and savoury. Tarragon, dill, oregano and chives are in season in April.
Warmer weather is slowly on the way, and fresh seafood such as flounder, Pacific Cod and delicious Dungeness Crab are all in season. Pasture raised chicken, grass fed beef, sustainably caught cod, halibut and tuna are all great BC proteins available in the early spring.
March and April will also be the last months to get some seasonal local produce. Local red and yellow onions end in March, as do delicious Anjou pears and red, green and savoy cabbages.
If you are looking for some refreshing BC beverages in April, April is the spring launch of a new harvest of BC wines. Think about trying some fresh Okanagan Rieslings, Vancouver Island Pinot Gris and Similkameen Sauvignon Blanc. For beers, BC craft breweries will be offering a fantastic spring collection of Hefeweizens, Saisons and Blonde Ales.
What are some of your favourite Spring recipes? Let us know on social media at @EatDrinkBuyBC on Facebook, Instagram and Twitter.