Spring is the best time to hit the farmers market. After months of root vegetables and canned tomatoes, the fresh stuff is finally here. Here’s what to look for and how to use it.
What’s In Season
- Asparagus – Roast it, grill it, or shave it raw into salads. Look for firm, bright green stalks with tight tips.
- Peas – Sugar snaps and snow peas are perfect for stir-fries. English peas are worth the shelling effort for risotto or pasta.
- Radishes – Slice thin for tacos and salads, or roast them (they get surprisingly mellow and sweet in the oven).
- Artichokes – Steam whole with lemon and butter for dipping, or prep the hearts for pasta and grain bowls.
- Strawberries – The first local berries of the year. Eat them plain, toss in salads, or macerate with a little sugar for shortcake.
- Fresh herbs – Mint, chives, dill, and cilantro are all thriving. Use them generously.
Spring Produce Gallery
Quick Spring Meal Ideas
Once you’ve loaded up on spring produce, here are some easy ways to put it all together:
- Asparagus and pea risotto with fresh mint
- Shaved radish and snap pea salad with lemon vinaigrette
- Spring vegetable frittata with goat cheese and chives
- Strawberry spinach salad with balsamic glaze
The best part about cooking with seasonal produce? It barely needs any help. Fresh ingredients do the heavy lifting.