Now that the barren months of winter are behind us, Hudson Valley dwellers can be grateful for the sundry array of local spring produce.
From our historic farms and farmers markets to the myriad pick-your-own options and fabulous CSAs throughout the valley that offer memberships starting as early as February and March, the Valley is a treasure trove of healthy crops.
So what can be expected for the Valley’s springtime bounty? First arrivals are the fun-to-forage greens, such as ramps (aka, wild onions or wild leeks), which offer a balanced palate-pleasing mix of garlic and onion to salads and main courses.
One can also hunt for morel mushrooms, which typically do not appear until the soil reaches 50 degrees. Finding the first morel mushrooms of the season is an indicator that spring has sprung.
As for farm crops, most veggies are available a bit later, from April to May, depending on winter’s longevity and spring precipitation.
To help you plan your creative recipe repertoire, here’s a list of fresh spring fare that will be locally available at farmers markets and farm stands, and through local CSAs, also listed below.
Arugula
Asparagus
Cherries
Fiddleheads
Green Onions
Green Beans
Herbs
Kale
Lettuce
Mesclun Greens
New Potatoes
Early Peas/Shoots
Radishes
Rhubarb
Spinach
Strawberries
Swiss Chard
local csas
CSA (Community Supported Agriculture) memberships are a convenient way to ensure that you don’t miss out on the best crops of the season. Weekly pick-ups of fresh produce from our local farms make it easy to get the freshest fruits, veggies, or flowers.
Signing up for a CSA is also a great way to learn how to prepare various types of seasonal fare and will add variety to your weekly menu. Here are a few local CSAs to choose from:
clove valley farm
81 Clove Valley Road, High Falls
570-762-2872 | clovevalleycsa.org
CSA Type: Herbs, vegetables
kelder’s farm
5755 Route 209, Kerhonkson
845-626-7137 | keldersfarm.com
CSA Type: Vegetables, fruit, herbs, flowers, meat
phillies bridge farm project
45 Phillies Bridge Road, New Paltz
845-256-9108 | philliesbridge.org
CSA Type: Herbs, vegetables, flowers
sea change farm
221 Marcott Road, Stone Ridge
908-917-1223 | seachange.farm
CSA Type: Flowers
seed song farm
160 Esopus Ave, Kingston
845-383-1528 | seedsongfarm.org
CSA Type: Vegetables, herbs, flowers
sustainability farm
2880 Lucas Turnpike, Accord
sustainabilityfarm.org
CSA Type: Vegetables
huguenot street farm
205 Huguenot Street, New Paltz
845-419-2164 | huguenotfarm.com
CSA Type: Fruit, vegetables
old ford farm
1359 Old Ford Road, New Paltz
845-248-0956 | oldfordfarm.com
CSA Type: Vegetables
rondout valley organics
331 Dowe Road, Ellenville
845-647-6911 | farmtocity.org
CSA Type: Eggs, flowers, fruit, herbs, meat, vegetables
second wind csa
158 Marabac Road, Gardiner
417-399-4872 | secondwindcsa.com
CSA Type: Eggs, flowers, fruit, meat, vegetables
solid ground farm
205 Hidden Valley Road, Kingston
518-528-9382 | solidground.farm
CSA Type: Eggs, vegetables
tributary farm
531 Kyserike Road, High Falls
518-441-9299 | tributary-farm.com
CSA Type: Vegetables
herb and spring vegetable salad
Servings: 6
Total time: 15 minutes
Dressing: 4 tablespoons hazelnut or olive oil
2 tablespoons fresh lemon juice
Salt and ground black pepper, to taste
Salad: 2 cups purslane or spinach
1 cup baby asparagus, roughly cut
1 cup arugula
1 cup basil leaves
1 cup cilantro leaves
1 cup dill sprigs
1 cup Italian flat-leaf parsley leaves
1/2 cup fresh peas and pea shoots
1/4 cup toasted & roughly chopped hazelnuts
3 radishes, sliced or julienned
In a large bowl, whisk the oil, lemon juice, salt, and pepper. Add in the remaining ingredients and toss well to combine.
roasted asparagus with local mushrooms and ramps
Servings: 4
Prep: 10 minutes
Total time: 25 minutes
2 bunches asparagus, trimmed
1/4 cup olive oil
Salt and ground black pepper, to taste
6 ounces ramps, trimmed and thinly sliced
2 cloves fresh garlic
1 (2-inch) piece ginger, peeled and minced
12 ounces local mushrooms of your choice
2 tablespoons mirin or balsamic vinegar
1 lime, halved; 1/2 bunch spring mint
1. Heat the oven to 475°F. On a baking sheet, toss the asparagus with 2 tablespoons of the oil, salt, and pepper and roast until tender, about 10 minutes.
2. Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the ramps, garlic, ginger and cook until soft, 2 to 3 minutes. Add the mushrooms and cook about 4 minutes longer. Add the vinegar and cook a minute more. Squeeze on the lime juice and toss to coat.
3. To serve, place the asparagus on a platter and top with the mushroom mixture. Garnish with mint leaves.
