Farmer Reuben was sure the garter snake would take care of the mice in the greenhouse.
He was wrong.

A few days later, he found rows of tomato transplants—seven inches tall, healthy, hopeful—missing.

Not eaten. Just gone. Pulled clean from the trays like someone (or something) was planning a garden of their own.

It’s moments like these that remind us: spring has its own agenda.

But alongside the challenges come the first rewards—crisp asparagus stalks and tart, ruby-red rhubarb.

These early spring veggies, asparagus and rhubarb, arrive just when our bodies need them most: after a long season of soups, stews, and stored roots, they bring freshness back to the plate.

And if you’ve ever wrinkled your nose at either one, this post is for you.

Because just because you didn’t like a vegetable once doesn’t mean you can’t love it now.

Sometimes all it takes is a better recipe—and a little respect for what that vegetable has to offer.

Spring vegetables are delicious—but they’re also deeply functional.

Your creativity in the kitchen means more than just pretty plates – it means getting more vegetables into your diet, increasing nutrient variety, and rebuilding energy stores that winter quietly depleted.

If you’re on a quest to improve your health and eat more nutrient-dense food, the best place to start is right here: with simple meals, seasonal inspiration, and a willingness to try something new.

In this post, you’ll learn:

• How to avoid mushy, stringy asparagus forever

• How to use rhubarb without loading up on sugar

• Why local, organic versions of both make all the difference

• And a spring pasta recipe that brings them together beautifully

Let’s start with asparagus.

I know—maybe it was boiled to death on your childhood plate.

But done right, it’s a fresh, crisp, and nourishing powerhouse that even picky eaters can learn to love.

Here’s how to prep and cook it the right way…

You don’t like Asparagus? Let’s Fix That.

The top two reasons people say they don’t like asparagus? Mushy. And woody.

Totally valid. But totally avoidable.

I can help you like asparagus and maybe learn to love it.

✂️ First: Skip the Woody Bits

First of all you want to make sure you NEVER cook woody asparagus. It’s just a BAD experience that some folks never get over.

• • Those pale, fibrous ends near the base? That’s the part that held the plant upright—not the part you want to eat.
  • Simply break each stalk where it snaps off easily at the stem end. (I show this in this video at the 5:50 mark if you want to see it in action.)
  • I think it is super important to give your eaters a good eating experience when convincing them to give asparagus a chance. 

🔥 Second: Don’t Overcook It

This is where asparagus wins or loses hearts.

Here are my favorite methods:

• • Roasted asparagus – toss those trimmed spears with some olive oil, salt, and pepper, then pop them in the oven until they’re tender but still crisp, letting their natural sweetness shine. Roast at 450°F until tender but still crisp—caramelized tips are a bonus.
  • Grilled asparagus – gives them that lovely smoky flavor while keeping them nice and firm; a little olive oil before grilling does wonders for their taste.
  • Blanched asparagus – if you’re in a hurry, blanching is the way to go – just a quick dip in boiling water until they’re bright green, then straight into an ice bath to stop the cooking, preserving their crunch. Be sure to salt and pepper to taste and and drizzle with olive oil or your healthy fast of choice to aid digestion. Grass fed butter is my choice.
  • Stir-fried: My personal favorite—quick and hot with sesame oil and garlic. Crisp, flavorful, and fast.

👩‍🍳 Even I Don’t Get It Right Every Time

I overcooked my roasted asparagus the other night.

Farmer Reuben noticed.
“What did you do differently to the asparagus this time?” he asked gently.

He’s used to me stir-frying it, which keeps it firmer. This time, I aimed for those blackened tips in the oven—but I left them in too long and then broiled them for just a bit too much.

Lesson learned: high heat, short time. And maybe don’t get distracted by kids at the same time.

Why Asparagus Belongs in Your Spring Seasonal Eating Plan

Asparagus isn’t just tasty when cooked right—it’s also one of the most nutrient-dense veggies of the season.

These crisp green spears are packed with:

• Immune-boosting vitamin C

• Energizing B vitamins

• High fiber to support digestion and detox

• Antioxidants that help your body reset after winter

It’s a gentle way to rebuild energy, support your gut, and shift into spring with lighter, fresher meals.

Whether you roast it, grill it, or toss it into a fresh salad, asparagus is a delicious way to welcome the season—and give your body the nourishment it’s naturally craving.

Rhubarb, Reimagined: A Seasonal Superfood That Deserves a Second Look

If you only think of rhubarb as pie filling, you’re not alone.

Most of us were introduced to it under a mountain of sugar—usually next to strawberries in a dessert that left us with a blood sugar crash (and not much appreciation for the plant itself).

But rhubarb is so much more than a pie ingredient.

It’s technically a vegetable, and one that reaches its peak in spring—when our bodies are looking for lighter, brighter foods to support immunity, digestion, and energy.

Rhubarb is:

• Packed with vitamin C, K, and calcium

• Naturally tart and cleansing

• A perfect match for savory dishes, sauces, and even brothy spring soups

It’s a versatile ingredient that can be used in both sweet and savory dishes—from pies and crisps to sauces and compotes.

But here’s my take:

I recommend trying rhubarb in savory dishes first, in order to get the benefit without the negative consequences of added sugar that can suppress your immune system.

Think herb-roasted chicken with rhubarb compote, rhubarb vinegar reductions, or even blended into spring soups.

It’s a bold, beautiful way to expand your seasonal eating—and a great opportunity to explore flavor without relying on sweetness to make it palatable.

So yes—add rhubarb to your seasonal diet. Just maybe not only how your grandma made it.

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Farm Members Get Creative with Spring Veggies

“Clean out the fridge day” is a weekly rhythm for many of our CSA members.

Right before the next Market Box arrives, it’s time to gather all the bits and bobs—then turn them into something colorful, nourishing, and deeply satisfying.

Mary posted in our Farm Member Chat Group:

“Today’s clean out the fridge lunch bowl featuring WHF spinach, arugula carrots, roasted beets, red cabbage and cucumbers. Eat the rainbow!”

Yes—cucumbers in early spring!  Some years, Farmer Leroy’s greenhouse in Kutztown is especially productive. Last spring, we offered local cucumbers to our Market Box subscribers for the very first time. We’ll see if this year brings more of that magic.

Let’s try Rhubarb and Asparagus Together

Since these two veggies show up at the same time each year, why not bring them together on your plate?

This Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto is bright, fresh, and unexpectedly balanced. It’s a dish that honors seasonal eating and surprises your taste buds.

Rhubarb and Asparagus Pasta with Goat Cheese and Walnut Pesto

Ingredients:

• 8 ounces pasta (such as penne or fusilli)
• 1 cup rhubarb, chopped into small pieces
• 1 cup asparagus, trimmed and cut into bite-sized pieces
• 3 ounces goat cheese, crumbled
• 1/2 cup walnuts
• 2-3 stalks green garlic, chopped (use both the green and white parts)
• 1/4 cup extra virgin olive oil
• Salt and black pepper, to taste
• 1 cup watercress or arugula leaves
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil.
   • Cook the pasta according to the package instructions until al dente.
   • Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
2. Prepare the Rhubarb and Asparagus:
   • In a large skillet, heat a tablespoon of olive oil over medium heat.
   • Add the chopped rhubarb and cook for 2-3 minutes until slightly softened.
   • Add the asparagus pieces and cook for another 3-4 minutes until tender but still crisp.
   • Season with salt and black pepper to taste. Remove from heat and set aside.
3. Make the Walnut Pesto:
   • In a food processor, combine the walnuts, chopped green garlic, watercress or arugula leaves, and a pinch of salt.
   • Pulse until the mixture is finely chopped.
   • With the food processor running, drizzle in the olive oil until a smooth pesto forms.
   • Taste and adjust seasoning as needed.
4. Combine Everything:
   • In a large mixing bowl, toss the cooked pasta with the rhubarb, asparagus, and crumbled goat cheese.
   • Add the walnut pesto and toss until everything is well coated, adding reserved pasta water as needed to loosen the sauce.
5. Serve:
   • Divide the pasta among serving plates or bowls.
   • Serve with grated Parmesan cheese on top, if desired.
   • Serve immediately and enjoy!

Seasonal Eating Isn’t Just Smart—It’s Delicious

Whether you’re clearing out the fridge, trying a vegetable you thought you didn’t like, or exploring new ways to nourish your family—seasonal eating gives you a rhythm you can trust.

Want more ideas like this each week?

📩  Join our email list  to start eating with the seasons.

As Always,

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S.  Spring vegetables don’t last long. 🌱 Fill your Market Box now to enjoy fresh, local asparagus and rhubarb while they’re at their best.

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– Originally published in 2024. Updated for Spring 2025.