We’ve been getting a little bit of rain here in central PA, and it seems like someone turned the saturation up on the trees and grass overnight! Spring feels like it’s here finally. I still need to wait a while longer before I can begin sowing seeds in my garden, but the seasonal produce is starting to pop up at grocery stores and farm markets! To save you the searching, I’ve put together a list of seasonal ingredients that are readily available this time of year in North America! Eating seasonally is not only the most flavorful option, it’s also better for the environment and can be more cost effective. That’s a great reason to support your local farmers or grow your own crops this year!
Ramps
Ramps are wild leeks that are foraged from Appalachain forests in early spring. The distinct garlicy flavor and limited growing season have inspired a cult-like following, with parties and festivals dedicated to the ramp harvest. They’re commonly used in sautés, sauces, as a garnish, or made into pickles and jams to preserve their flavor year round.
Asparagus
In season from early spring to mid summer, asparagus is perfect for roasting, grilling, or adding to salads, pastas, and soups.
Spinach
Available from March to June, spinach is known for its vibrant color and nutritional value, making it ideal for salads, smoothies, or sautéed with other vegetables.
Kale
Thriving in cooler spring temperatures, kale is a nutrient-packed green perfect for salads, smoothies, or crispy baked chips. If you’re not fond of it, massaging with olive oil softens the fibers.
- Hearty Bean Soup with Kale
- Baked Kale Chips
- Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
Radishes
One of the first vegetables to pop up in spring, radishes can be ready for harvest as early as March. Their peppery crunch is great in salads, pickles, or as a raw garnish.
Lettuce, Arugala, and other Greens
Spring brings a variety of leafy greens, like arugula, collards, and Swiss chard. These greens are perfect for salads, sautéed dishes, or adding freshness to wraps and sandwiches.
Strawberries
Ripening from late spring and through summer, strawberries are perfect for eating fresh, incorporated into desserts, or blended in smoothies.
Peas
Peas are fantastic in their raw form, are a great addition to soups, and perfect in a stir fry. They grow quickly and can typically be harvested from April into the beginning of July.
- Crab and Cream Cheese Stuffed Snow Peas
- Ricotta Crostini with Peas and Mint
- Zucchini, Pea & Goat Cheese Orzo Salad
Fennel
With its crunchy texture and unique licorice flavor, fennel is ideal for roasting, salads, or as an aromatic for stews and braises.
- Braised Fennel, Butterbeans, Garlic & Chili
- Avocado, Grapefruit and Fennel Salad
- Slow Roasted Salmon with Fennel and Orange
Spring Onions
Milder and sweeter than mature onions, spring onions are great for grilling, salads, or as a garnish.
- Flaky Scallion Pancakes with Shallots
- Labneh with Chili Sizzled Scallions and Baked Potato Chips
- Charred Scallion Turmeric Yogurt Dip
Carrots
Spring carrots are sweet, tender, and often smaller than their fall counterparts, typically bountiful from March until May. They can be eaten raw, roasted, or used in soups and stews.
- Impossibly Moist Carrot Cake with Cream Cheese Frosting
- Creamy Carrot Ginger Soup
- Roasted Carrots with Herbed Yogurt Sauce
Honey
Spring honey is light and floral. It’s perfect for drizzling over yogurt, mixing into tea, or using as a natural sweetener in baked goods.
- Baklava with Honey Syrup
- Honey Vanilla Pots de Crème
- Salted Honey Butter Parker House Rolls
Cherries
Cherries start to ripen later in the spring, with varieties like Bing cherries available in May and June. They are perfect for pies, jams, or eating fresh right off the tree.
Rhubarb
Rhubarb’s tart stalks are in season from early spring, typically through May. This unique fruit is often combined with strawberry to balance the sweetness, and is famously used in pies, compotes, and jam.
Broccoli and Cauliflower
Both of these cruciferous vegetables peak in early spring, as most of the veggies in this family love the cold season. Their mild, earthy flavors make them ideal for roasting, steaming, or adding to flat breads and casseroles.
- Creamy Cauliflower and Chickpea Curry
- Charred Broccolini with Miso-Tahini Drizzle
- Ina Garten’s Broccoli Cheddar Soup
For more recipes, check out my recipe archive!
What are your favorite springtime meals? Let me know in the comments!
