Just because something is available in the grocery store year-round doesn’t mean it’s in season—which is when it will be at its peak of texture and flavor. Shopping at your local farmer’s market or buying direct from a farm is a great way to have an idea of what’s in season, and can result in a number of delicious recipes.
These are some of our favorite spring fruits and veggies, plus recipes you can make with each produce pick.
Asparagus is extremely versatile and can be prepared in a variety of ways, from sautéed to steamed and grilled to roasted. These crisp and sweet stalks are sure to be a springtime favorite.
This trendy alligator-skinned fruit is a nutritious superfood that’s high in heart-healthy fats, loaded with fiber and potassium and perfect any time of day.
There are so many varieties of cabbage available in the spring. Make sure when picking one up that it feels heavy for its size, but don’t worry if the outer leaves don’t look great; there are plenty more inside.
This distinctive leafy green is dense in nutrients and popular in Mediterranean cooking.
These umami-packed morsels are high in antioxidants across the board, from shiitake to portobello.
The season for spring peas is short but glorious, and throwing them into any number of dishes can provide a delicately colorful touch.
Crunchy and slightly peppery, these bright root veggies can provide a much-needed accent onto a variety of dishes.
With its green, pink or ruby-red stalks, this veggie (yep, veggie) is most commonly found in desserts. Skip the leaves—they’re poisonous.
One of the most popular berries, strawberries are an excellent source of vitamin C, and are heavenly in both sweet and savory dishes.
You can use every part of these starchy, crunchy veggies, from the white roots to the greens on top. Rather than the big bulbs you find in fall, spring turnips are small and tender.
What to make: Looking to swap out potatoes in your favorite gratin recipe? Try out parsnips and turnips instead!