Spring Has Arrived

So what’s so wonderful about spring? Let’s see, everything in nature is new, fresh and healthy: Look at the greenery after the dull gray of winter. The new vegetables and fruit. Some examples are.

Asparagus, In early May they announce that spring has arrived. Asparagus have such fresh flavors which come to the forefront when grilled, boiled or in a frittata, etc. Asparagus are rich in vitamins A and C, calcium, iron.

Fava Beans, κουκιά, fave, eaten usually in a stew combined with artichokes, while they are still fresh in their pod. The leaves of the plant can also be eaten either raw or cooked like spinach or in stews as referenced above.

Green Beans Fresh green beans are at a peak from May to October. They have a healthy supply of beta-carotene and vitamins A and C.

Spinach. Greeks have been eating spinach quite a long time and it has been a favorite of the whole Mediterranean since the Crusades. Spinach are rich in vitamin A which is great for cardiovascular health.

Spring Onions. Known as scallions or green onions provide vitamins A and C, calcium and iron.

Basil. Enhances the flavors of your favorite pasta and favorite sauce or spring salad, basil is a wonderful source of vitamin A.

Spring Greens. From arugula, romaine, mesclun, bok choy, watercress to dandelion greens. They are all rich in lutein, beta-carotene, vitamin C, and all excellent for the digestion.

Apricots. The true fruits of spring. Apricots help satisfy a sweet tooth, but the lively red, orange and yellow hues signal a plentiful supply of antioxidants.


This week’s recipe is:

Fava Beans, Green Onions and Escarole

3 pounds fresh fava beans in the pod
2 clove garlic, sliced on the thick side
¼ cup extra virgin olive oil
¼ cup fresh lemon juice
2 bunches green onions – scallions, trimmed and cut in half
1 bunch escarole, trimmed and cut into wide strips
Salt and pepper


Shell the beans and discard the pods. Bring some water to a boil and add the beans and cook over medium heat for about 45 seconds.

Drain and reserve 1 cup of the cooking liquid. Let the beans cool for 10 minutes. Then remove the skins off the beans.

Place half the olive oil in a medium pot along the garlic, beans over medium-high heat, cook by stirring frequently, add the reserved cooking liquid and enough water to cover

Bring to a boil and add the scallions and escarole. Cook on medium heat for about 20 minutes. Let it rest for another 20 minutes, plate drizzle some of the remaining olive oil and garnish with lemon wedges.