What foods are in-season this spring and what can you make with them?

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Artichokes

Artichokes are available year-round, but the peak season runs from March through May.

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Asiago, Artichoke & Spinach Soufflé

If you want to experiment with artichoke, try this rich-tasting cheese, artichoke and spinach soufflé recipe for your next brunch. 

Get the Recipe: Asiago, Artichoke & Spinach Soufflé

Bok Choy

This Asian green vegetable is in season in the month of April.

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Sesame-Shiitake Bok Choy

Bok choy and shiitake mushrooms are a natural combination for a quick stir-fry. For a little heat, add a pinch of crushed red pepper.

Get the Recipe: Sesame-Shiitake Bok Choy

Fava Beans

Find fava beans at your local supermarket from March through September.

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Coq au Vin with Fava Beans and Potatoes

Slow cook them in the crock pot with this French dish coq au vin recipe for easy results.

Get the Recipe: Coq au Vin with Fava Beans and Potatoes

Asparagus

Asparagus can only be harvested within two months after the first cutting. If you're planning to buy local varieties, stock up!

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Asparagus & Salmon Spring Rolls

Nothing says spring like these tasty spring rolls filled with smoked salmon, tender-crisp asparagus and plenty of fresh herbs. Spring rolls look impressive when you put them out for a party, but they are actually easy to make. 

Get the Recipe: Asparagus & Salmon Spring Rolls

Kale

There are many varieties of kale, but the one you may be most familiar with is collard greens. Kale’s season ends in the spring (when it tastes sweeter).

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Southern Kale

We recommend this recipe for the perfect side dish.

Get the Recipe: Southern Kale

Radishes

Radishes are in season from spring to early summer. Choose from a variety of colors, shapes and flavors.

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Bibb-and-Radish Salad with Buttermilk Dressing

This salad is simple enough to accompany just about any main course. The dressing can be made in large batches and kept in the refrigerator.

Get the Recipe: Bibb-and-Radish Salad with Buttermilk Dressing

Spinach

While spinach is available year-round, farmers’ markets carry local varieties starting April through the summer months.

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Crispy Phyllo Spinach Tartlets

A delicious way to eat spinach is in frilly layers of phyllo dough with sun-dried tomato filling in this dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you’re sure to please vegetarians and omnivores alike.

Get the Recipe: Crispy Phyllo Spinach Tartlets

Spring Onion

Replace scallions with spring onions for a brighter flavor in your salads and soups.

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Creamy Spring Onion Soup

This fresh-tasting soup is a great way to cook with spring onions. 

Get the Recipe: Creamy Spring Onion Soup

Mango

The best mangos from abroad stock produce aisles starting in April.

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Salmon with Roasted Chile-Mango Sauce

This simply broiled, no-fuss salmon is a perfect bed for this robust-flavored sauce, made pungent by red chiles but mellowed by sweet mango.

Get the Recipe: Salmon with Roasted Chile-Mango Sauce

Rhubarb

Rhubarb is plentiful in the spring. It’s a vegetable, but use it like a fruit for equally delicious results!

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Rhubarb Fruit Salad

Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango and strawberries.

Get the Recipe: Rhubarb Fruit Salad

Strawberries

Find fresh, locally grown strawberries in the spring and summer.

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Strawberry Shortcake Cake

Try this spin on strawberry shortcake. Add cream cheese frosting instead of whipped cream for the perfect end to a meal.

Get the Recipe: Strawberry Shortcake Cake

Pineapple

While popular year-round, pineapples are at their peak from March through July.

Roasted Pineapple Shortcakes

Shortcake isn't just for strawberries. Roasted pineapple and macadamia nuts give this version a Hawaiian twist and perfume the kitchen with a tropical fragrance. Leftover shortcakes freeze well and the pineapple is also great on its own.

Get the Recipe: Roasted Pineapple Shortcakes.