Spring Produce Guide: What’s in Season
Spring: weather starts to warm, the sounds of songbirds fills the air, and fresh produce brings new flavors to the table. Check out which fruits and veggies peak each spring and some delicious recipes to try them in.
Asparagus spears are crisp and sweet whether they’re steamed, simmered, roasted, grilled, sautéed, wok-fried, or served raw in a salad. They’re also a good source of fiber, antioxidants, and vitamins A, C, E, and K.
Pro tip: Thinner spears tend to be more tender.
Also known as spring onion, green onion, and salad onion, scallions have less bite than most onions. They can be eaten raw or cooked, and add both texture and color to your cooking. Keep in mind, the lighter part of the scallion packs more intense flavor.
Carrots are among the most popular vegetables in America. This crunchy, earthy, and nutritious root vegetable can be as small as two inches and as long as twenty feet. And whether you prefer baby or big, carrots are rich in Vitamin A and potassium, which can improve your vision and reduce high blood pressure.
Another member of onion family, leeks have a sweeter, more delicate flavor than shallots, chives, and scallions. Their white, firm stems taste great in soups and side dishes.
These legumes are a health nut’s sweet treat. Add them to your family’s favorite pasta and green salads.
Pro tip: Peas are best eaten just-picked because their sugars start to turn to starch as soon as they’re off the vine. Freezing them can help hold their flavor.
Their nutty flavor and meaty texture make artichokes a delicious topping or snack. To test for ripeness, squeeze the artichoke. The heavier, firmer ‘chokes are ready to eat. The stem should be green and the leaves still clinging together.
The mild flavor of spinach makes this spring veggie adaptable to a range of uses. Try it raw in salad, sautéed with garlic and pepper, or blended in smoothies with bananas and milk.
Pro tip: The high water content in spinach means it reduces in size when cooked, so don’t be shy when adding it to your pot.
Whether you use the common red or the slightly sweeter golden variety, beets can add a tender texture to any meal. And don’t stop at the root, the green leafy tops are also edible – and highly nutritious.
The bulb is the main attraction when it comes to fennel. Consisting of overlapping layers, it’s reminiscent of a cabbage, but much firmer. One of our favorite veggies for salads and slaws, fennel bulbs can be easily sliced thin using a mandolin.
These flowering vegetables are part of the cruciferous family, like cabbage, kale, cauliflower, and Brussels sprouts. It can be enjoyed raw or cooked, with stem or without. Steaming, sautéing, and roasting all make warm, delicious florets. For something different, blanch some broccoli and serve cold with other seasonal favorites.