It’s warming up here in the Cape Fear region, which means the spring harvest is truly settling in. A lot of people think of summer as being the prime time for local produce, but spring brings a variety of produce from leafy greens and root vegetables. I’m currently subscribed to a Community Supported Agriculture (CSA) produce box from Feast Down East, and each week feels a bit like opening a surprise package. Over the course of ten weeks I’ll get a box that reflects what farmers across the region are harvesting, which inspires (sometimes forces) creativity in the kitchen.

All boxes include some staples like strawberries, crisp iceberg lettuce, or colorful bunches of carrots that are easy to incorporate into everyday meals. Sometimes a box includes ingredients I don’t regularly cook with, such as beets, radishes, and rutabagas, pushing me to be a bit experimental.

So far this season, the boxes have included an impressive variety of root vegetables: different varieties of potatoes, beets, onions, radishes, turnips, leeks, and rutabagas.I can’t say I seek out rutabagas, but I’ve been roasting them as a delicious side dish. There’s been no shortage of leafy greens as well: Swiss chard, beet greens, several types of lettuce, cabbage, arugula, kale, and spinach have all made appearances. Even apples found their way into a box, thanks to Meg Shelton of Shelton Herb Farm.

One item that has consistently challenged me over the years is the daikon radish. That said, I recently had a breakthrough. While trying out a new dumpling recipe, I ended up creating a daikon, cabbage, and green onion slaw using ingredients almost entirely from my CSA box. It was the perfect base for the dumplings. It’s easily become my favorite way to enjoy daikon.

Another seasonal highlight for me is asparagus. Over the past few weeks, both green and purple varieties have been included in the CSA, and they’re one of my favorites. Paired with locally caught fish and roasted potatoes, it makes for an easy, well-rounded meal.

Radishes, too, can be a bit trickier to add to my weekly meal plan. Lately, I’ve been slicing them thin and using them as a topping for fish tacos, often alongside a simple slaw.

CSAs are a great way to enjoy seasonal produce if you have the flexibility and want to get creative in the kitchen. If you’re not ready to jump into a CSA, I still encourage you to visit local markets and farm stands to peruse seasonal produce. Oftentimes, there are different varieties that you may not find in your grocery store.

Morgan King is the County Extension Director and Local Foods Agent for N.C. Cooperative Extension - Brunswick County Center. She can be reached at morgan_king@ncsu.edu.