As the days get longer and temperatures rise, not only does nature flourish, but so does our appetite for fresh, light, and seasonal dishes. Summer brings a bounty of fruits and vegetables that make our kitchens more colorful, flavorful, and diverse. This is the perfect time to try recipes using ingredients straight from your own garden—or from local sources.
Whether homegrown or fresh from the farmers’ market, seasonal and regional produce isn’t just delicious—it’s also better for the environment. Short transport distances reduce your carbon footprint and support local farmers. At the same time, you benefit from ingredients at their freshest, packed with flavor. This freshness also has a positive impact on your health: fruits and vegetables harvested at peak ripeness and sold quickly retain more vitamins, minerals, and phytonutrients. These nutrients strengthen the immune system, support metabolism, and help the body stay healthy and energetic. Fresh on your plate means not only great taste but also maximum nutrition.
For example, from April onwards, the beloved field-grown asparagus is back in season, reaching peak quality in May—perfect for a delicious asparagus tart. Rhubarb, available from April to June, offers tangy-sweet moments and works wonderfully for a quick crumble, either as a dessert or even as a special breakfast treat. If you’ve planted lettuce, spring onions, or strawberries in your garden, you can create wonderfully fresh combinations, like a colorful salad with green asparagus and sweet strawberries.
Get inspired and discover just how versatile seasonal ingredients can be—straight from your garden or sourced regionally. Enjoy cooking and savoring the flavors of the season!
Vegan Asparagus Tart – Perfect for Spring
Ingredients for a medium tart pan:
For the crust:
- 200 g spelt flour
- ½ tbsp psyllium husks
- ¾ tsp salt
- 1 tsp baking powder
- 1 tbsp flaxseeds
- 5 tbsp olive oil
For the filling:
- 125 g smoked tofu
- 100 g soy yogurt
- 2 tbsp finely chopped basil
- 1 tsp salt
- 1 tsp apple cider vinegar
- 300 g green asparagus
Instructions:
- Mix the dry ingredients for the dough. Add 4 tbsp oil and 150 ml water and knead by hand for about 3 minutes. Wrap in plastic wrap and refrigerate for 15 minutes.
- Preheat the oven to 200 °C (top/bottom heat).
- Blend smoked tofu with soy yogurt, basil, salt, and apple cider vinegar until smooth.
- Grease the tart pan with the remaining oil. Press the dough into the pan with slightly moistened fingers, prick a few holes with a fork, and pre-bake for 7 minutes.
- Wash and trim the asparagus. Tip: Bend the stalks at the bottom—they break where the woody part ends. This saves peeling and ensures no tough pieces in your tart.
- Pour the filling into the pre-baked tart. Arrange the asparagus on top and gently press down.
- Bake for another 25 minutes until done.
Simple Rhubarb Crumble
Ingredients for 2 servings:
- 300 g rhubarb, trimmed and cut into pieces
- 2 heaping tbsp coconut blossom or date sugar
- A bit of vanilla bean paste
For the crumble topping:
- 60 g cold butter or plant-based margarine, in pieces
- 60 g rolled oats
- 70 g spelt flour
- 1 tbsp coconut blossom or date sugar
Instructions:
- Preheat the oven to 190 °C.
- Mix rhubarb with sugar and vanilla and place in two small ovenproof dishes or a larger dish, pressing lightly.
- For the topping, mix flour, oats, and sugar. Rub in the butter or margarine until crumble forms. Spread over rhubarb.
- Bake for 30–40 minutes until the topping is golden and rhubarb is soft. Let cool slightly before serving. Optionally sprinkle with extra sugar.
Colorful Strawberry-Asparagus Salad
Ingredients for 4 servings (1 large bowl):
- 1 kg green asparagus
- Salt
- 2 tbsp blanched almonds
- 4 spring onions
- 10 g basil (½ bunch)
- 80 g arugula (1 bunch)
- 100 g salad of choice (e.g., lettuce, romaine, lamb’s lettuce)
- 300 g strawberries
- 3 tbsp white balsamic vinegar
- 3 tbsp freshly squeezed orange juice (1–2 oranges)
- 1 tsp agave syrup
- 1 tsp Dijon mustard
- Pepper
- 2 tbsp olive oil
- 150 g feta cheese (or plant-based alternative)
Instructions:
- Wash asparagus, trim ends, peel the bottom third, and cut in half lengthwise. Chop into pieces and cook in boiling salted water for about 5 minutes. Cool under cold water and drain.
- Toast almonds in a pan over medium heat. Clean and slice spring onions. Wash and dry salad leaves, basil, and arugula. Tear some basil leaves for garnish and slice the rest into strips.
- Wash and hull strawberries, then cut into pieces.
- Whisk together vinegar, orange juice, agave syrup, mustard, salt, pepper, and oil for the dressing.
- Combine asparagus, almonds, salad leaves, spring onions, basil strips, and strawberries in a bowl. Crumble feta on top, mix gently, and season with salt and pepper. Garnish with arugula and basil leaves.
Enjoy your meal!
Further reading:
UNC Nutrition Research Institute. (2025, June 6). Eating with the seasons: Why it matters for your health. https://uncnri.org/2025/06/06/eating-with-the-seasons-why-it-matters-for-your-health/
Guo, Q., Wang, N., Liu, H., Li, Z., Lu, L., & Wang, C. (2020). The bioactive compounds and biological functions of Asparagus officinalis L. – A review. Journal of Functional Foods, 65, 103727. https://doi.org/10.1016/j.jff.2019.103727
Xiang, H., Zuo, J., Guo, F., Zhang, Y., & Li, X. (2020). What we already know about rhubarb: A comprehensive review. Chinese Medicine, 15, 88. https://doi.org/10.1186/s13020-020-00370-6