Spring fruits & veggies

By March 22, 2019 Blog

Many fruits and vegetables reach their peak season in the spring. The farmers market and the product section at your local supermarket suddenly start to look vibrant again! Below is a list of top fruits and vegetables for spring with some recipe suggestions:

Apricots come into season towards the end of spring in the warmer areas where they grow.

  • Grilled apricots

Artichokes – Look for artichokes with tight, compact leaves and fresh-cut stem ends.

  • Artichoke dip
  • Roasted artichoke with prosciutto

Arugula – Wild arugula is foraged in spring and the fall, but can grown year-round, thanks to winter greenhouses.

  • Prosciutto and arugula sandwich with balsamic vinegar
  • Sauteed shrimp with arugula and tomatoes

Asparagus is harvested from March through June

  • Chicken, bacon & asparagus salad

Beets are in season in temperate climates fall through spring. Fresh beets are often sold with their greens still attached.

  • Pickled beet salad
  • Coffee roasted beets

Baby carrots (smaller carrots farmers pull from fields to thin the rows) —are available in spring and early summer.

  • Roasted carrot soup
  • Carrot cake

Fava Beans are a Mediterranean favorite. Look for favas at markets starting in the spring and through the summer in cooler regions.

  • Charred fava bean salad topped with roasted salmon & mashed new potatoes

Grapefruits from California, Texas, Florida, and Arizona are in season starting in January and stay into early summer.

Kiwis grow on vines and are harvested winter through spring in warmer regions

  • Mango & kiwi salsa

Kumquats come into season in late winter and are still available in very early spring.

Leeks – In season October through May, but peaks in January. The top green leaves should look fresh.

  • Leek carbonara with pancetta

Lemons are at their juiciest from winter into early summer.

  • Lemon blueberry margarita
  • Kentucky Lemonade
  • Sparkling Lemon Meyer Cocktail

Rosigold Mangos (available in most supermarkets) are best March through May.

  • Mango & kiwi salsa
  • Grilled mango & spinach salad
  • Mango & crab salad with lemon vinaigrette

Mustard greens – You can use mustard greens in almost any recipe that calls for collards or other cooking greens

  • Braised bacon and mustard greens

New Potatoes are small, freshly harvested potatoes with paper-thin skins.

  • Herbed new potatoes

Peas (garden, snap, snow, etc.) come into season in the spring and continue in most areas well into summer

  • Blistered snap peas
  • Mashed pea crostini with feta

Radishes are at their best in the spring.

  • Radish & Cucumber salsa
  • Butter sautéed radishes

Spinach season varies by region: summer and fall in cooler areas, fall through spring in warmers regions.

  • Spinach enchiladas with low fat sour cream sauce
  • Spinach & lobster ravioli

Strawberries – Peak season is April through June.

  • Strawberry salad with pecans, warm bacon and poppyseed dressing

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