Edible Omaha

Spring 2013 In Season

Photo by Alison Bickel
Photo by Alison Bickel

With spring comes a whole new world teeming with vitality. Vibrant colors, apparent especially in chard, bring to life the earth and put the dreariness of winter to bed. Chard, a fibrous green, especially tender in spring, can be eaten raw in salads or on sandwiches, cooked into a stir-fry or blended with fresh fruits into a smoothie.

FRUITS
Boysenberries
Cherries
Raspberries
Strawberries

HERBS & GREENS
Arugula
Chard
Collard Greens
Garlic: Scapes &
Green Garlic
Kale
Lettuce: Various
Microgreens
Mustard Greens
Spinach
Various Herbs

VEGETABLES
Asparagus
Broccoli
Cabbage
Carrots
Cucumbers
Morel Mushrooms
Onions: Spring &
Green
Parsnips
Peas: Shell, Snow &
Sugar Snap Peas
Peas: Shoots &
Tendrils
Potatoes: Early Red
Radishes
Rhubarb
Tomatoes
Zucchini Blossoms

MEAT & DAIRY
Beef
Bison
Cheese: Artisan &
Farmstead
Chicken
Eggs
Lamb
Milk
Pork
OTHER
Breads & Pastries
Granola & Grains
Honey, Jams & Jelly
Jerky

OTHER
Breads & Pastries
Granola & Grains
Honey, Jams & Jelly
Jerky

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