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

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