Spring Produce Guide
In the Northern and Mid-Western U.S., the month before gardening season can feel like it lasts an eternity. BUT spring is finally here and it has brought along a whole slew of delicious fruits and veggies. Depending on your location, this produce might not be yielding quite yet, but be on the lookout for these fruits and veg as the weather starts to warm!
Asparagus
One of the first signs of spring in the Midwest is sprouting asparagus. These green goddesses have a relatively short growing season from April through June, so eat them up while you still can. I love to eat asparagus salted, oiled and grilled, or blended into a simple soup with some garlic and tarragon.
The Best Asparagus Recipes
Carrots
A classic spring veg, carrots are in season from early June through September. I love snacking on them plain, but a bit of hummus never hurts! Carrots are also great sliced into salads, roasted with a bit of maple syrup or baked into stews and soups.
The Best Carrot Recipes
Cherries
This classic summer fruit can be harvested as early as May and will continue to yield through July. Pop them in a pie, make some jam or nosh on them plain. For a sweeter treat, grab the darker varieties. If you want a more tart flavor (perf for pies and jam), go for lighter-colored cherries.
The Best cherry Recipes
Garlic Scapes
My favorite underused spring veggie, garlic scapes, are the top ends of garlic bulbs. Gardeners often cut off garlic scapes so that the plant can direct more energy toward growing the garlic bulb itself. Scapes grow in the shape of a curly scallion and offer a pleasant and subtle garlic flavor. Grill these bad boys with some salt or throw them in a salad or on a flatbread, and you'll be in spring produce heaven.
The Best Garlic Scape Recipes
Greens
From arugula to lettuce to kale to spinach, greens of all kinds come on the scene in late April and early May. Most are only harvested for a month or two during spring, but don't worry -- they'll be back for a second act in the fall. Obviously, greens make the perfect base for salads, but you could also blend them into smoothies, grill big leaves with salt and oil or top pizzas with smaller greens.
The Best Greens Recipes
Herbs
Herbs of all kinds come on the scene in springtime! Although you can grow herbs inside all year long, you can move those plants outside right after the last frost in your area. Add fresh herbs to sauces and dressing, or toss them into salads, casseroles, soups and more!
The Best Herb Recipes
Horseradish
You've probably seen horseradish in pre-made cheese dips or pickled concoctions, but you might not know that you can buy raw horseradish at the grocery store. This root is long and skinny (kind of like a carrot) and is usually located near the turnips, rutabagas or sunchokes. I love grating horseradish into dishes for an extra kick of flavor. (Pst! My Horseradish, Dill and Yogurt Dip is the perfect beginner recipe!) Horseradish is in season through November, so you have plenty of time to experiment!
The Best Horseradish Recipes
Morels
If you're not familiar, morels are wild mushrooms that have an unusually wavy, brain-looking exterior. Farmers can't cultivate morels because they're too delicate, so most people forage them in forests. Mushrooms can be a dangerous business, so don't go foraging without an expert, and don't trust every person who claims to be selling morels. Instead, buy morels from a trusted supermarket or farmers market vendor. To prepare, sauté them with butter and salt for the perfect savory side, or add them to pasta or risotto for a full meal.
The Best Morel Recipes
Onions and leeks
Versatile and downright delicious, onions enjoy a long growing season from April through November, while leeks pop up in May and last through August. Onions are an obvious addition to any dish in need of a flavor boost, while leeks offer a more subtle flavor that is just to die for on my Leek and Potato Pizza!
The Best Onion and Leek Recipes
Parsnips
If you're not familiar, parsnips look similar to carrots but are spicier and a little less sweet. They taste perfect roasted with oil and herbs, added to soups and stews or even thrown into a Caramelized Onion and Parsnip Frittata! They're a cool-weather crop, so eat them up while you still can!
The Best Parsnip Recipes
Peas
So underrated and so. delicious. Peas make their debut in April and stay in season through November. You can enjoy them during spring, all summer long and then some! Whether you want to smash them, blend them into a pesto or toss them in a risotto, peas are here for you.
The Best Pea Recipes
Potatoes
My absolute favorite root veggies, potatoes, are in season June through November. They taste amazing in hash browns, salads, and bakes of all kinds, or you can roast them with herbs for a simple dinner or side dish. The possibilities are endless!
The Best Potato Recipes
Strawberries
Who doesn't love a good strawberry? These sweet friends are in season for just a few weeks in May and June, so be sure to bask in their glory while they're here. Whether you put them in a cobbler, pile them on a shortbread, top them with whipped cream or munch on them plain, you can't go wrong with strawberries.
The Best Strawberry Recipes
Radishes
Winter is the perfect season for some radishes (I'm looking at you, daikon), but other varieties (like the small red ones) thrive from May through October. This veg is crunchy, bright and offers a sharp flavor, making it the ideal salad topper when sliced. If you prefer radishes to be the star of the show, sauté them with oil, salt and herbs and dig in!
The Best Radish Recipes
Rhubarb
Long, lean and colorful rhubarb enjoys a relatively long growing season from May through October. Although 'barb is technically a vegetable, she works perfectly baked alongside berries and other fruits or baked alone in sweetened pies and jam. A word of warning: rhubarb leaves are poisonous, so be sure to discard them when baking with rhubarb. If you grow your own rhubarb, make sure your dogs, children or other dependants aren't munching on the leaves.