Radishes and scallions. (Provided photo — Yvona Fast)

It’s the beginning of April. We just celebrated Passover and Easter. The sun is shining and it is 61 degrees. But the pond is still frozen, and my house is still surrounded by snow. And I’m dreaming of spring.

To me, spring means early veggies like asparagus, radishes, chives and green onions. Even when we had a garden, these delicacies weren’t harvested until May, so I still have to get them from the supermarket.

Scallions — also known as green onions in North America and spring onions in Europe and Australia — are simply immature onions. They’re milder in flavor than mature onions, and add brightness and gentle zest to any dish. The whole plant, except for the root tip, can be used.

Scallions are nutritionally superior to onions. Ounce for ounce, the green leaves provide more vitamin A, C, folic acid and the minerals calcium, magnesium and potassium than does the mature bulb. Like all onions, they contain quercetin, a potent antioxidant important in cancer prevention.

Radishes are low in calories and high in fiber and vitamin C. A cruciferous vegetable, they have cancer-protecting properties and they’re rich in many minerals like sulfur, iron and iodine.

Scallions and radishes are popular in the Orient, where they have been cultivated for thousands of years. They’re common in stir-fries and fried rice and are used to flavor and garnish many dishes.

To use scallions, cut away any wilted green parts and the root tip, and peel any loose skin around the white part. Rinse under running water and slice into the lengths you need. They cook quickly and add a last-minute flourish of color and flavor to almost any dish. Serve with a raw appetizer tray, add to salads, add at the last minute to soups or use in Oriental dishes and casseroles.

To prepare radishes, scrub them and trim off the stem end and root tip. All parts of the plant can be eaten. Most people don’t know that you can use radish greens. The leaves, if fresh and green, lend a peppery taste to salads and can be cooked like spinach, chard or kale. Add them to soups, stews, stir-fries and pasta dishes. Those fuzzy, peppery leaves make a delicious pesto.

The radish root bulbs are great raw in salads or with dips. Stir sliced radishes into potato, pasta, bean, tuna, chicken or egg salad for a different taste and texture. They combine well with other vegetables and meat and add an unexpected nip and crunch to stir-fries or pasta dishes. Add them during the last two or three minutes, so that they remain crisp.

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My favorite spring salad

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Ingredients:

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4 eggs

1 bunch radishes (2 cups, chopped)

1 cup cucumber, minced

1 bunch scallions, sliced

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1/4 teaspoon turmeric

1 cup cottage cheese

1/4 cup plain Greek yogurt

1/4 cup goat cheese crumbles, optional

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Directions:

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To hard-cook eggs, cover with cold water. Bring to a boil, cook 1 or 2 minutes. Cover, remove from heat and let sit 7 to 8 minutes. Drain, and place in ice water. Peel. Set aside.

Wash radishes; remove greens and root ends. Chop fine.

Cut the ends off the cucumber, and chop fine.

Remove root ends and any wilted leaves from scallions; rinse and slice.

Place vegetables in a salad bowl. Add salt, pepper and turmeric.

Chop eggs and stir in.

Stir in cottage cheese and yogurt.

Mix everything together; taste and adjust seasonings.

If desired, garnish with goat cheese crumbles.

Serve with fresh baguette or crusty sourdough bread.

Makes about six 1-cup servings.

Simple Radish Salad

Ingredients:

1 bunch red radishes, finely cubed (about 1 1/2 cups)

2 or 3 scallions, finely chopped

1 cup arugula, finely chopped

1 cup fresh Italian parsley, finely chopped

Juice of 1 lemon, or to taste

1 tablespoon olive oil

Kosher salt and freshly ground black pepper, to taste

1/4 cup crumbled feta cheese, for garnish

Directions:

In a small serving bowl, combine radishes, scallions, arugula and parsley. Sprinkle with salt and pepper. Squeeze the juice from one lemon. Toss to coat. Add olive oil and toss once more. Taste and adjust seasoning as needed. Garnish each serving with a couple of tablespoons of crumbled feta cheese. Enjoy!

Serves two.

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Spring Casserole with Scallions and Radishes

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Ingredients:

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1 tablespoon avocado oil or olive oil

1/2 lb. breakfast sausage or chicken sausage

1 sweet potato (about 1 1/2 cups, diced)

1 onion or 1 bunch scallions

1 clove garlic

1/2 cup Shitake or other mushrooms, roughly chopped

Greens from 2 bunches of radishes

5 eggs

1/4 cup milk of choice

1/2 teaspoon paprika

1 red bell pepper, cored and diced

1/2 cup shredded cheese (cheddar or parmesan)

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Directions:

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Preheat the oven to 375 degrees F.

Oil an 8-inch baking dish or casserole dish.

Peel and dice the sweet potato. Set aside.

Peel and mince the onion. Set aside.

Wash the radish greens. Chop coarsely.

Peel and mince the garlic.

Heat oil in a skillet over medium heat. Add sausage, sweet potato, mushrooms, red bell pepper, onions, greens and garlic. Cover and cook about 10 minutes, stirring occasionally, to brown the sausage and cook the veggies.

Transfer to a prepared casserole dish.

Pour the beaten eggs over the veggies and sausage.

Chop the bell pepper and sprinkle it on top, then sprinkle with grated cheese.

Bake for 25 to 30 minutes or until the eggs are set and the top is browned a little.

Let cool for 5 minutes before slicing into portions.

Serves four.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at writeyvona@gmail.com.