The Spring Produce You Should Be Eating As Temperatures Climb

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Most of us want to make more sustainable choices when it comes to our food, but it can be difficult to know exactly what foods we should be eating if we want to cut down on our environmental impact. Reducing meat and dairy consumption is a good start, as is eating local. But if you want to take an easy and delicious step toward a more sustainable diet, deciding to eat in season is a smart move, especially if you can buy that food from a local producer.

One of the best times of year to eat with the seasons is spring. It’s a time when some of the most delicious and short-lived produce comes into season, so it’s a good opportunity to get your fill of foods like asparagus, rhubarb and morels. Take a closer look at this spring produce that’s currently in or coming into season, and head to your local farmer’s market to see what you can snag.

1. Asparagus

There’s nothing like thin, tender stalks of asparagus cooked in butter with a generous drizzle of lemon juice and a sprinkling of flaky salt. Of course, there are countless ways to prepare asparagus, but fresh, in-season asparagus really shines when it’s handled with a light touch. Chop it up and serve it in a salad, add it to pasta for some extra fiber or eat it as a side dish along with the protein of your choice.

2. Rhubarb

One spring vegetable that’s often overlooked? Rhubarb. With its striking pink color, it’s appealing both visually and flavor-wise. Rhubarb tends to be quite acidic, with a texture similar to celery when it’s raw. If you’re not a big fan of that strong acidity or crunchiness, you can add sugar and cook your rhubarb for a more balanced flavor and softer texture. I personally love to use rhubarb to bake a colorful tart that makes for a beautiful centerpiece for a spring dinner.

3. Morels

Morel season is particularly short-lived, so you should take advantage of it when it rolls around, usually between March and May. Because morels are so flavorful on their own, all you really need to do is sauté them with some butter and salt, though you can add herbs, garlic and white wine for more flavor.

4. Peas

Most of the year, you’re probably eating frozen green peas. Peas are fine when they’re frozen, but enjoying them fresh is a whole different experience. They’re tender with a mild flavor that makes them perfect for adding to salads or other dishes that need a pop of green. Pea season usually only lasts around a month, so make sure you grab them when you see them at your farmer’s market.

5. Apricots

Apricots come into season a bit later in the spring than some of the other types of produce on this list, but they’re well worth the wait. This stone fruit is known for its tangy flavor profile that gets sweeter as it ripens. Apricots are delicious when enjoyed on their own or with some cheese for a snack, but you can also bake with them or even pickle them if you want to extend their shelf life slightly.

6. Swiss Chard

It’s unfortunate that kale has gotten so much hype while Swiss chard always seems to come in second place, but this springtime green is one of my all-time favorites. The leafy greens work particularly well in soups and stews because they’re so hardy, and you can sauté or pickle the stems to reduce food waste in your kitchen.

7. Radishes

Radishes add a pop of color and a peppery, mild onion-like flavor to a spring salad, but I also love snacking on them plain. And don’t even get me started on how much I love the classic combo of radish, butter and salt.

8. Herbs

Sometimes, you have to buy herbs from a farmer’s market or grocery store, but I prefer to grow my own at home to make sure I have a steady supply of flavorful greens to add to pretty much every dish I prepare. Herbs are easy to grow, and they can completely transform the flavor profile of a dish by adding earthiness, brightness or a green freshness to the other ingredients on your plate.

9. Artichokes

Get your hands on some fresh artichokes, and you’ll be in for a real treat. The green, buttery flesh makes for a perfect snack, although you can also add the vegetable to pasta dishes and beyond.

10. Turnips

Turnips may not get the hype that other root vegetables seem to receive, but that doesn’t mean they should be overlooked. Turnips can be enjoyed raw in the form of a slaw, or you can roast them like you would other root veggies.

Samantha Maxwell is a food writer and editor based in Boston. Follow her on Twitter at @samseating.