With the weather getting warmer and the days getting sunnier, it’s the perfect time to shop spring’s brightest produce. Here’s a handy guide on what to snag on your next trip to the market.
Once considered a luxury vegetable due to the amount of time and space needed to grow it, asparagus today is more common and cheaper than before. One of the most versatile vegetables, these green stalks can instantly up your next meal: bake them, brown them or blanch them and serve fresh with a drizzle of olive oil.
Cherries have a naturally short season which makes this fruit all the more coveted at its prime. Avoid bruised or dull looking cherries and opt for those that are shiny and plump. Craft a yummy baked cobbler or chop and mix into a salad.
Freshest and sweetest in the spring, lettuce is a go-to for any mixed greens you’re tossing up. Throw in chopped carrots and cucumbers, and drizzle with olive oil and lemon juice or balsamic vinegar for a light lunch.
Spring artichokes have bigger thistles than those harvested in the fall which makes for a richer vegetable with thicker petals. Grab a few and dig into this artichoke pizza recipe (better than the creamy pie on E.14th.)
Early spring, from April to June, is when strawberries are in peak season. The best way to identify a ripe and juicy one is by smell: their high concentrations of HDMF compounds give them that distinctive sweet scent. Top them on waffles, shortcakes, or spoon ’em up in chocolate.