Spring Fruits & Vegetables for Outdoor Cooking

Posted on May 11, 2015

It is spring time, and that means some of our favorite fruits and vegetables are at their peak! In Texas this is prime strawberry picking season and local farmers have them by the barrel load! If you haven’t been using much fennel in your dishes, now is the time to try as it is going to have the best flavor this time of the year! Here’s a quick rundown of the spring fruits and vegetables here in the US; apricots, artichokes, asparagus, carrots, chives, fava beans, fennel, leeks, mangos, morels, peas, pineapples, potatoes, rhubarb, spinach and watercress.

I’d like to highlight my personal favorites from this list; fennel, leeks, rhubarb and watercress. Fennel is a great way to add an anise like flavor to a dish, use it in a stir fry, pot roast or slice it raw in salads. Leeks are a great substitute or a complement to onions, they have a milder onion flavor and can be fried to add a great crunch to any dish. The dark green part of the leek and help make a wonderful flavor for homemade stocks. For desserts, jams or marmalades rhubarb is the way to go right now, cook it down with some sugar and add it in! With watercress being in season it time to add it into your salad, counter the peppery taste with some fruit and enjoy!

Look for some great new FireDisc Grills recipes on your Executive Chef page as chef Conor will be highlighting these vegetables all spring!

Spring Fruits & Vegetables for Outdoor Cooking