Spring is officially here, which means it’s time to get ready for warm temperatures, long days and seasonal produce! Although these days you can find almost any kind of produce at your neighborhood supermarket, it is beneficial to shop for local, in-season fruits and vegetables. These are often cheaper, more flavorful and more nutrient-dense than produce grown farther away.
Check out the in-season list below to add some spring flavor to your menu.
Asparagus
Asparagus is available year-round at most stores, but your best bet for finding fresh, local bunches is in the spring. They grow directly out of the ground and are usually ready to harvest as early as February.
Green is the most common variety, but you may also see white, which is the same plant but grown without exposure to the sun. To store your asparagus, stand the spears upright in a glass containing 1-2 centimeters of water, cover with a plastic bag and put in the fridge. Alternatively, wrap the spears in a damp paper towel and store them in the crisper section of your fridge. Check out this recipe for a great spring dish using asparagus.
Peas
Peas are easy to add to almost any dish to create an instant pop of color and flavor. There are several varieties of peas, including snow peas, sugar snap peas and shelling peas. Store peas in a breathable bag in the fridge crisper drawer to allow humidity to circulate without trapping moisture. Try this pea-packed recipe.
Artichokes
Artichoke hearts are easy to purchase in a can or a jar, but spring is the time to get your hands on fresh artichoke. The artichoke is actually the bud of a thistle. The leaves cover a fuzzy center called the choke, which sits on top of a meaty core called the heart. The heart is completely edible, but the fuzzy choke is too fibrous to eat. The leaves are tough, but the innermost leaves are edible if you use your teeth to scrape the edible parts.
Choose artichokes that feel heavy when you pick them up and have leaves that are mostly closed. If you squeeze the artichoke, the leaves should squeak. Follow these directions to cook and eat an artichoke.
Carrots
Carrots grow best in the cool temperatures of spring and fall. Spring carrots are sought after for their sweetness. When choosing carrots, there should be no signs of wrinkling or molding. The greens attached should look fresh, not wilted. Remove the tops or leaves if necessary and store the carrots in the fridge for up to two weeks. Carrots come in many colors besides the traditional orange, like white, purple and yellow. Try this recipe for delicious honey-roasted carrots.
Beets
Beets are an excellent addition to salads and delicious when roasted. Select small to medium beets because larger beets are less sweet. They should be plump and firm, with smooth skin. Avoid choosing beets with limp, wilted greens. To store beets, cut away the greens and put the beets in the fridge crisper for up to two weeks. Try roasting some beets to use in salads and other dishes with this recipe.
Leeks
Spring is a great time to enjoy the entire onion family. Leeks have a milder flavor than a standard onion and are great roasted or grilled. Make sure you wash your leeks thoroughly because there is typically sand and sediment between each layer of leek. Try this recipe for delicious springtime potato leek soup.
Fennel
Fennel is a member of the carrot family. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb and stalks, it has light, feathery leaves that look like dill. Every part of fennel is edible, and it can be eaten raw or cooked. Fennel has a fresh anise flavor and is very versatile since it can be eaten raw, sautéed or roasted. Try this shaved fennel salad recipe for a delicious spring dish.
by Caitlin Kemmerer
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