What's in season? Spring produce guide
April
VEGETABLES
Arugula (rocket), artichoke, asparagus, beetroots, broccoli, Brussels sprout, carrot, cauliflower, cabbage, dandelion, endive, fennel, leek, lettuce, pea, pumpkin, radish, rhubarb, red radicchio, spring onion, sauerkraut, spinach, turnip, and watercress.
FRUITS
Apple, orange, lemon, mangoes, pear, and pineapples.
May
VEGETABLES
artichokes, arugula (rocket), asparagus, basil, broccoli and broccolini, brussels sprouts, carrots, chard, kale, lettuce, okra, peas, radishes, rhubarb, turnips, zucchini
FRUITS
Apricots, cherries, pineapples, and strawberries.
June
VEGETABLES
Arugula, asparagus, chard, carrot, celery, cucumber, corn, green bean, broad bean, lettuce, early potato, nettle, tomato, pea, rhubarb, radish.
FRUITS
Apricots, blueberries, cherries, cantaloupe, peaches, strawberries, watermelon.
Spring recipes
Chimichurri sauce
Berries and whipped cream
Foraged fiddleheads and ramps with shiitake mushrooms
Leek and mushroom risotto
Beet and citrus salad
What’s in season? Spring produce guide
Green goddess salad with toasted breadcrumbs
Ricotta toast rendition: kumquats and parsley
Dark chocolate avocado mousse
Chimichurri steak with cilantro-lime corn and glazed plantains
Lemon artichoke dip
One-pan sausage and brussels sprouts
Arugula pesto
Six ways to make ricotta toast
Spinach sesame salad
Arugula salad
More like this
Share
Did you enjoy this post? Let me know in the comments and share on social!
