From field to fork: Making the most of spring vegetables

Spring is one of the most exciting times of year for growers and home cooks alike. After the heartier fare of winter, the arrival of fresh spring greens, baby leaves, and young vegetables signals a new season and a welcome change on the plate.

For Northern Ireland's horticulture growers, spring marks a busy and important period. Fields that have been prepared through the winter months begin yielding the first fresh crops of the year including broccoli, spring onion, and early leafy greens, while polytunnels and protected growing facilities keep mushrooms and salad leaves in consistent supply all year round.

What's in season now?

Spring and early summer are ideal for:

• Spring onion — versatile and flavoursome, perfect in salads, stir-fries, or simply as a garnish
• Baby spinach and salad leaves — tender, nutrient-rich, and at their sweetest when freshly harvested
• Broccoli — a reliable staple in Irish and UK kitchens and one of the most nutritious vegetables you can grow
• Mushrooms — available year-round from indoor-grown facilities, offering consistent quality regardless of the season

A simple spring recipe idea

Toss a handful of baby spinach and rocket with thinly sliced spring onion, pan-fried chestnut mushrooms, and a light lemon dressing. Finish with toasted seeds and a few shavings of hard cheese. It takes ten minutes, uses produce grown just down the road, and it's genuinely delicious.

Supporting Northern Irish growers

When you pick up fresh local produce in your weekly shop, whether at a major supermarket or a local market, you're supporting a network of dedicated farming families across Northern Ireland. NI Horticulture PO works to ensure that their produce meets the highest quality standards and reaches customers in the best possible condition. That commitment starts in the field and doesn't end until it reaches your plate.