Photos by Robyn Maguire / Styled by Catrine Kelty

In New England, most people feel like the warm season can’t come soon enough. After a long March and early April, there’s a glimmer of hope when the first spring herbs and greens begin showing up at markets. It’s a sign that we’ll soon have more than storage potatoes and root vegetables to cook with. It’s also our cue to transition from long-simmering meaty stews to lighter, simpler fare. But even as the days become longer and brighter, let’s not forget where we are on the map: There will always be chilly, rainy days in springtime and we will need soup.

The following recipes celebrate early-spring produce in three very different preparations. Parsley, basil, dill, scallions, fennel, golden beets, kohlrabi—all of these ingredients are in season by early May and can be found at farm stands and markets in their opening weeks. Homemade chicken or vegetable stock provides a clean but flavorful baseline for transforming a few modest ingredients into something delicious and satisfying. Even as New England spring arrives in a slow trickle, there’s always comfort—and hope—in a steamy bowl.

RECIPES

This story appeared in the Spring 2021 issue.