Spring can be so cruel. It brings with it such hope of warmth and colour only to wallop us — usually on the Victoria Day long weekend — with frigid temperatures and snow. No worries, though. It’s just winter’s last gasp, right? Warm temperatures will be settling in soon enough. Anyway, I’ve already hauled out the barbecue, table and chairs from the dusty, dark recesses of the garage. I’m ready for some patio living. A trip to the market, packed with the colours and flavours of spring, is what I’m craving right about now.
Spring vegetables and fruits are so much sweeter now than they will be through the summer. And some, like asparagus, can be nearly impossible to find later on. The concept of seasonality is tricky now when everything seems to be shipped in from somewhere. As a simple guide, keep an eye out for cherries, strawberries, rhubarb, beans, beets, broccoli, cabbage, carrots, cauliflower, cucumber, lettuce, mushrooms, onions, parsnips, peas, peppers, radishes, spinach and sweet potatoes.