As the weather starts to warm and the days get longer our vegetable growing regions shift from the desert down south to the local fields of Northern California. The produce market and farmers markets become flooded with the first vegetables of the season, both organic and conventionally grown. For three generations, dating back to the early part of the last century, Volpi & Son Farm in Holt, California has been growing premium Delta asparagus.
After several years in the business Nancee Volpi decided to downsize the acreage and concentrate solely on organic. Volpi Farms asparagus can be found in local markets that carry organic asparagus.

Asparagus is a wealth of nutrition. It contains folacin which is essential for blood cell formation and growth. It helps prevent liver disease and neural tube defects that cause paralysis in infants. Asparagus is also a good source of  potassium and a significant source of  thiamine and B6.
When selecting asparagus in the stores look for spears that have tightly furled tips & firm stalks. Ideal asparagus will be bright green from tip all the way down. If the tips stink, then the asparagus is old. Lift the rubber band to see if it has indented into the spears. If it has then the asparagus is flabby and dehydrated. Stay away from it.  Some stores carry asparagus tips. It's a great deal because they are short, all green and yield 100%.

 Fresh English Peas from Half Moon Bay can also be found at produce stands and farmers markets. Look for shiny, smooth surfaced pods that are bright in color.  Pick pods that are full, but not puffy. The calyx end of the pod should be fresh and green The sweetest peas are in the medium width pods. Not too big, not too small. Its best to open a pod or two and sample a few peas. They should be sweet and tender. If they are hard and starting to sprout, forget it. Do your  produce clerks a favor and discard the empty shell in a garbage can. Over the years I have found many empty shells on the floor, tucked back into the display, or in other sections of the store. Keep it in you cart 'til you find a trash can. 

Fresh peas should be consumed as soon as possible. As soon as they are picked they begin the conversion from sugar to starch. Keep them in a plastic bag in the refrigerator for no more than two days. Fresh peas are great addition to salads. Add them to Potato or macaroni salad. Throw them in with sautéed vegetables or a vegetarian pasta. A serving of fresh peas (2/3 cup) 16% vitamin A, 13% vitamin B6 & 67% Vitamin C, folate, iron and phosphorus. Look for fresh English Peas now through June.

Fresh Fava Beans are the sign of spring in some Mediterranean countries. Look for firm, shiny, heavy pods. Scarring on the outside is normal and doesn't necessarily indicate damage or age. Keep away from shriveled, flabby or dehydrated pods. The beans are okay if you are going to dry them, but for fresh eating they will be starchy. The best fava beans in my opinion are the petite young beans. Inside the shell is a protective layer of natural foam resembling thin packaging that you see new stereo equipment packaged in. Pampered in this blanket like interior are fresh green flat beans. A thin shell coats this moist sweet member of the pea family. Once stripped down to the bare bean is the tender tasty reward. A lot of work, but well worth the effort.

Fava beans are delicious in a sauté with garlic and olive oil or cooked or raw in salads with artichoke hearts. Fava beans are high in fiber and iron. Favas contain  50 grams of total carbohydrates and almost 300 calories per 3 /4 cup serving. However they also contain Levodopa which helps people with Parkinson's Disease by increasing dopamine (the chemical messenger in the nervous system) to the brain. On the other hand too many favas can cause a reaction in some people called Favism, which can cause severe allergic reaction, kidney failure and in some cases even death. Sounds like a side effects disclaimer on a television drug ad.  I've been eating favas for years, but I thought I'd cover all factors.

Other great spring veggies include Kiss of Burgundy artichokes, Broccolini, Broccoli Rabe, Spring Onions and Green Garlic, all of which go well with the items featured here and are best found at small produce stands and the farmers markets.