10 Spring Produce Stars to devour

From Strawberries to Beets to a tasty Radish. Check out some of the most delicious Spring Produce Selections you will want to pick up next time you are at the market!

When you think of spring time produce it often times is hard to search for what is in season. Sudden Showers with a few moments of sunshine here and there are the name of the game. But there is most definitely a whole host of fresh fruits and vegetables many farmers’ markets haven’t seen in months. Here is a list of 10 pieces of produce that are ripe and ready for the picking from March through May. Enjoy!

Artichokes: This Mediterranean veggie is full of fiber and vitamin C while boasting a rich, tangy taste. Not sure how to cook up an Artichoke exactly? See Here on some ideas!

Asparagus: This green perennial has long been used as a tummy-pleaser and detoxifier. High in folate, potassium, and flavor, asparagus is delicious in Quick Asparagus Pasta or just Roasted Asparagus.

Beets: Egyptians might have eaten this vibrantly colored root vegetable more than 4,000 years ago, and today we benefit from its antioxidants, carotenoids, and sweet flavor in the spring. Make some Beet Burgers or simply top your daily salad with shaved beets for a sweet crunch.

Fava Beans: Also known as the broad bean, fava beans are a large, flat bean native to Africa and Asia. They are often eaten while young, so early spring is ideal harvest (and eating) time. Popular in many countries fried up and salted, these beans can also be enjoyed in quesadillas and dips.

Scallions: This mild onion is super versatile and a staple in cuisines from Mexico to Thailand. Enjoy them throughout the spring and summer in light and flavorful dishes such as Indonesian Coconut Rice.

Greens: Spinach, lettuces, and everything in between begin to bloom in the spring, and there is no better time. With temperatures warming, salads replace stews and casseroles at the dinner table. Take advantage of other spring flavors with Simple Spinach Salad,California Chef’s Salad, and Spinach and Arugula Salad.

Peas and Pea Greens: Peas don’t do well in hot summer weather, so springtime is the right time to enjoy their rich, sweet flavor. There are more than 10 varieties of peas, from sugar snap to green: Enjoy them in a bowl of Green Pea Soup or toss them in salads for spring picnics.

Radishes: This quick-growing plant (its name comes from Greek, meaning “quickly appearing”) is often red or pink in hue and imparts an earthy, spicy flavor to dishes. Add raw radish to rice bowls or a Chopped Vegetable Salad for a crisp crunch.

Rhubarb: While rhubarb leaves are toxic, this plant’s red stalks lend a crisp, tart addition to recipes. Bake a classic Rhubarb and Strawberry Pie or try Rhubarb Curry for your next dinner party.

Strawberries: Members of the rose family, strawberries mature during the spring months, and continue to grow throughout the summer. They are also packed with vitamin C, phytonutrients, and fiber, and are a delicious addition to smoothies, shortcake, and salads.