Our Favorite Spring Produce and How to Cook With It
Spring is a time of renewal and its warm weather brings a bounty of fruits and veggies. Here's the spring produce you'll want to eat this season, while it's at peak freshness.
Just because something is available in the grocery store year-round doesn’t mean it’s in season—and eating food that is in season means you get to enjoy fruits and vegetables at their peak texture and flavor. Shopping at your local farmers market or buying directly from a farm is a great way to know what’s in season, and will set you up to make delicious dishes like these spring farmers market recipes.
Read on for a list of our favorite spring produce, plus recipes you can make with each produce pick and tips for how long your fresh produce lasts.
sydney watson/taste of home
Asparagus is extremely versatile and can be prepared in a variety of ways, including sautéed, steamed, grilled and roasted. These crisp and sweet stalks are a springtime favorite.
How to store: We recommend storing asparagus for three to four days in the fridge.
What to cook: Asparagus can be so much more than a plain side. Dress it up in one of these quick and easy asparagus recipes.
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.
How to store: Avocados keep for about four to seven days stored at room temperature.
There are so many varieties of cabbage available in the spring. To select the best, make sure when you pick up the cabbage it feels heavy for its size. And don’t worry if the outer leaves don’t look great—there are plenty more inside.
How to store: You can enjoy fresh cabbage for up to two weeks when it’s stored in the fridge.
What to cook: Whether you’re in the mood for grilled cabbage on its own or turned into an old-fashioned cabbage roll, cabbage is an unexpected addition to your spring dinner table. Put this leafy green to work in one of these cabbage recipes.
This distinctive leafy green is dense in nutrients and popular in Mediterranean cooking.
How to store: Remove ties and discard any yellow or bruised leaves before storing. Put the chard in a zip-top bag that’s lined with paper towels and keep it in the refrigerator crisper drawer for three to five days.
These umami-packed morsels are all high in antioxidants, from shiitake to portobello.
How to store: Whole mushrooms are at their freshest for about seven to 10 days when stored in the fridge.
The season for spring peas is short but glorious, and throwing them into any number of dishes can provide a delicately colorful touch.
How to store: Store unwashed, unshelled green peas in the refrigerator crisper drawer for up to two days in an open container.
Crunchy and slightly peppery, these bright root veggies can provide a much-needed accent in a variety of dishes.
How to store: Radishes keep for up to 10 to 14 days when stored in the fridge.
With its green, pink or ruby-red stalks, this veggie (yep, veggie) is most commonly found in desserts. Skip the leaves—they’re poisonous.
How to store: You can store unwashed rhubarb in the refrigerator for up to a week. If you’d like to enjoy this veg for longer, you can freeze rhubarb for up to nine months.
One of the most popular berries, strawberries are an excellent source of vitamin C and add sweetness to any dish.
How to store: Strawberries remain fresh and bright for about three to seven days when stored in the fridge.
What to make: Strawberries always pair beautifully with another spring market find: rhubarb. Whip up mini pies or jam for a sweet yet tart treat. Or let them steal the show all on their own in one of these fresh strawberry recipes.
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.
How to store: Keep turnips crisp by storing them in the fridge. They’ll last for 10 to 14 days.