Fresh produce is probably one of the greatest gifts we can enjoy from nature. Call me a tree-hugger, but plants are seriously incredible. I don’t have a proper garden at the moment—it’s a north-facing potted plant set-up on my balcony—but if you’ve ever grown vegetables or even flowers from seeds, you know what I mean. Plants make gigantic blooms and fruit out of dirt and sunshine. That’s magic, and we reap the benefits. In this monthly article, I’ll take a look at the fruits and veggies coming into season and some recipes you can use them in.
As for this month: It’s been spring for a while but it finally feels like it. And after a long winter, greens and a few fruits are coming back into our markets.
Why you should buy seasonal produce
Any chef and serious home cook will be interested in cooking seasonally (using in-season produce for your particular locale). Using seasonal produce often comes with a cheaper price tag; it will likely be more abundant in your region; and the produce exhibits the best possible flavor profile since it doesn’t have to travel great distances to arrive at your market.
When you’re buying in season, you’ll possibly see a greater variety of certain items, like tender greens and fruits that don’t travel out of state well. I often see green chard on the shelves—but when rainbow chard shows up I suddenly feel like making Swiss capuns again.
What’s in season right now
The produce shelves in late February to early April are always less robust on this side of the hemisphere. But as soon as the frost ends, new fruits and veggies start to show up. For those who are growing their own food, keep up with our Home and Garden section for tips.
The produce to check out right now:
Asparagus
Beet greens
Parsnips
Lettuce
Radishes and their greens
Rhubarb
Spinach
Turnips
Chard
Arugula
Escarole
Snap peas
Snow peas
Produce to look forward to:
Apricots
Strawberries
Keep in mind that your particular region may be warmer or cooler—so don’t despair if it’s not quite rhubarb season for a few more weeks in your area, and if you’ve had strawberries for a week already, hooray for you!
What to cook with your spring bounty
You might have noticed that the greens and root vegetables are the stars of spring. It’s a great time to pack this nutritious foliage into your savory meals before we get obsessed with fruit in a couple of months.
One of my favorite things to do with leafy greens like spinach, chard, beet and radish greens, and escarole—not to mention mustard greens and kale—is to chop them up and wilt them down in a lightly oiled frying pan with some salt and garlic. Then I can use them in any number of ways, like filling omelets, stirring them into soups and stews, as a pizza topping, and mixing them into rice dishes.
I adore blanched asparagus with eggs (hard boiled, scrambled, omelets—all eggs), but if you’re using it as a side dish, try asparagus treated in this simple and savory way. Roast your turnips and parsnips easily in the air fryer. Bulk up your warm salads with arugula, snap peas, and leaf lettuce, and toss snow peas into savory stir fries.
Rhubarb is a special stalk. It has a tart flavor and brilliant rosy color when cooked, and I do recommend cooking them or treating them in the following ways. They’re far too sour when used raw. The leaves are toxic so cut those off and compost them if they are still on your stalk. Use your rhubarb in pies, pickle them, make this rhubarb cake, or try rhubarb-infused vodka.
Fresh apricots and strawberries will be on their way shortly, so keep your eyes peeled at the local farmers markets. You’ll know summer is around the corner when you see those seafoam green containers with loads of wee strawberries filled to the top.
