Hello, spring. Warmer weather is here — and so are some of our favorite seasonal fruits and vegetables. From perky green organic asparagus to juicy mangoes, peak-season produce is abundant in our stores. While many of these ingredients are available year-round, you’ll get the best flavor and variety right now. So, what are you waiting for? Here’s what to add to your spring produce shopping list ASAP.
If spring could be a vegetable, it would be asparagus. To make the most of their peak-season flavor, grill or roast whole asparagus and top with flaky salt, lemon zest or fresh herbs.
Ramp season is short — and if you can find them, you’ll be lucky enough to enjoy their pungent, garlicky flavor. Char ramps on the grill, save the leaves for pesto or pickle them to enjoy all year long.
Rhubarb is at its best in early spring, but its tart, slightly bitter flavor can be polarizing. If you’re feeling unsure of how to use the pinkish-red stems, get baking. Rhubarb comes alive in pies and cobblers, especially when balanced with flavors like cinnamon, ginger, orange and strawberry.
Try it: Rhubarb Pie with Orange Crust
Cross onions with scallions and you get spring onions. These alliums are truly the best of both worlds: They’re mild, sweet and can be cooked whole. Char spring onions on the grill for a smoky side dish to steak or pork chops.
Spiny ’chokes can intimidate even seasoned home cooks, but they’re easier to prep and cook than you’d expect. Look for baby artichokes — they’re faster to prep than full-size globe artichokes since they have edible stems and centers.
Try it: Pan-Seared Baby Artichokes
One taste of these sweet, silky fruits and you might just become addicted. Just like finding a ripe avocado, there’s a certain joy that comes with finding a ripe mango. A perfect one will give slightly, like a peach, but you can also ripen it at home on your countertop or in a brown paper bag.
Get the guide: How to Cut a Mango
Fresh pea season is short but sweet. Find them in a variety of forms: English peas are larger in size and must be shelled first, while sugar snap peas are smaller and can be consumed along with their pod. Add peas to a spring salad for a pleasant pop or smash and spread over toast.
Available year-round, green beans peak in late spring just before the start of summer. These snappy legumes are incredibly versatile — try them in salads, main dishes, soups and snacks. They can be eaten raw or cooked, diced or whole.
From orange to purple to yellow, colorful carrots go hand-in-hand with spring. Mild, sweet and delicate in flavor, these root veggies peak in both spring and fall, but you can find them year-round. Serve smaller, tender carrots on a vegetable crudités platter or glaze with honey and roast.
Try it: Honey-Glazed Carrots
These vibrant, curly green stalks are only available for a short time. Garlic scapes may look a little odd, but they actually come from garlic bulbs (the root of the garlic plant). Their mild, sweet and garlicky flavor is distinct and delicate — grill, pickle or blitz the stalks into pesto.