Buying and eating local produce holds many benefits – not just for consumers, but also for local farmers. Fresh Maltese crops go from farm to table in a relatively short time when compared to foreign produce – a considerable benefit when it comes to the carbon footprint of imported produce. Supporting local farmers will also preserve our country's agricultural landscape. 

While a lot of vegetables in Malta grow all-year-round – such as tomatoes, peppers and red cabbages, in this list we will only be including the ones available till the end of April or May.    

 

Here are some vegetables that you can get your hands on this season.

1. Asparagus

Asparagus can be eaten raw, roasted, grilled, fried or boiled. They take only a few minutes to cook and only need a bit of seasoning, thanks to their sweet taste and snappy texture. 

2. Broad Beans

Broad beans are a favourite among many here in Malta. While most of us prefer eating them raw, they make an amazing addition to many dishes such as kusksu, ricotta pies, pasta, soups and stews. These beans are also used as appetisers or dried up to make bigilla.

3. Broccoli

Roasted, boiled, broiled and sautéed – broccoli is a real treat. You can use them in pasta dishes, pies or as an addition to several soups to add texture and thickness. 

4. Brussel Sprouts

While some people tend to wince when thinking about this nutty mini-cabbage, when cooked right they can present you with some serious crunch and irresistible smoky flavour. Brussel sprouts make a pretty good side for meat-based dishes. 

5. Cauliflower

Cauliflower is a magical vegetable for most. It can be turned into a stew, such as the stuffat tal-pastard or soppa tal-armla. Most Maltese households also use these yummy vegetables to make fritters, pies, minestrones and casseroles. 

6. Curly Endives

These pretty leafy green vegetables are a great way to spruce up your salad. They go well with virtually any flavour and can present you with heaps of goodness. These beauties contain high amounts of Vitamin A and K and can be roasted and braised to be used as pie filling. 

7. Fennel

Fennel is a bit of a tricky vegetable for most, as you either love it or hate it. This fresh and aromatic vegetable gives off an anise-like flavour when cooked, so it might not be the right choice for everyone. However, the fennel is also a regularly overlooked and heavily underrated addition to a wide variety of dishes. 

8. Globe Artichokes

'Tis the season for stuffed artichokes in many Maltese homes this month. While a lot of households seem to have their secret stuffing recipe, we all secretly know you can never go wrong with sun-dried tomatoes, capers, olives, potatoes and anchovies.

9. Green Onions

Scallions are a preferred choice for many as a garnish, for stir-fries and sometimes even thrown into loaves of freshly baked bread. 

10. Jerusalem Artichokes

These tasty vegetables can be used to make soups, however, we prefer them roasted with a bit of olive oil and a sprinkle of sea salt. They make a great pairing when served with pork or rabbit.

11. Leeks

Leeks are the wonder-child of the vegetable world. They can be made into stews but they're also a great showstopper when roasted, made into soups or added to pie fillings. They are a great companion for rabbit or quail dishes and go well with mushrooms, potatoes and bacon. 

12. Radishes

Roasted, seared, sautéed, baked or raw. You can never go wrong with a fresh bunch of radishes. They make an amazing and crunchy addition to salads and sandwiches.  

Keep up-to-date with Yellow's gardening section here.