SPRING VEGETABLES
The Vegetables That Carry Us into Spring
SUBMITTED BY PEAK OF THE MARKET
I n this in-between season, “fresh” doesn’t always mean newly harvested. It can also mean local- ly grown, carefully stored and still full of flavour months after harvest. Root vegetables and winter squash were grown with longevity in mind, and spring is exactly what they were made for. Potatoes, carrots, onions, beets, squash and parsnips form the backbone of Manitoba’s spring eating. These long-term storage vegetables can be enjoyed well be- yond harvest, bringing colour, texture and fresh flavour to meals. They’re the vegetables that remind us of the bounty grown across Manitoba each summer. These staples form the base of countless meals, from simple weeknight dinners to recipes passed down through generations. Potatoes anchor plates with comfort and versatility. Carrots and beets add sweetness and colour. Onions bring depth and aroma, while squash and parsnips offer richness and warmth. They’re Canadian favourites for a reason: reliable, adaptable and familiar. Part of their appeal is how naturally they fit into every- day cooking. These vegetables can be roasted, simmered, sautéed or mashed with ease, filling kitchens with com- forting smells and familiar flavours. With these colourful vegetables, there’s reassurance in reaching for ingredi- ents that are steady and dependable. As spring progresses, these vegetables can also feel lighter with a fresh approach. Roasting root vegetables with herbs, citrus or lighter oils brings brightness to the plate. Soups can In Manitoba, spring doesn’t arrive all at once. While fields are still resting and new crops are only just beginning to take shape, fresh vegetables are already part of our kitchens thanks to the hardiness and storability of crops grown the season before.
SQUASH FLOWERS Photo courtesy of Peak of the Market
shift to brothy bowls, and carrots or beets can be thinly sliced into fresher preparations that hint at what’s ahead. Stored vegetables quietly carry us toward planting season, bridging the gap between harvest and renewal. In Manitoba, spring eating is an exercise in patience and appreciation for the vegetables that sustain us until the fields are ready once again.
As spring progresses, these vegetables can also feel lighter with a fresh approach. Roasting root vegetables with herbs, citrus or lighter oils brings brightness to the plate.
42 | SPRING 2026 | SAVOUR MANITOBA
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