Shop your local farmers market for in-season produce to get the best picks and the freshest flavors. Check out my top 10 list for spring produce and some of the healthy benefits they provide.
High in fiber and antioxidants there are many ways to serve this delicious vegetable. Bake a whole artichoke with a bit of olive oil or use artichoke hearts as a salad topping.
At its peak from March to June, asparagus is great blood sugar regulator and easily served both raw or cooked. This versatile vegetable is a great main feature in a dish or a quick, healthy topping. White asparagus is in season in spring so try new dishes with this variation.
3. Fiddlehead Ferns
These cartoon-like vegetables pop up in spring and make your dishes more beautiful and nutritious. They're tightly coiled tips of ferns with a grassy, slightly nutty flavor.
One of my favorite fruits, this berry is high in vitamin C and will keep your immune system strong through the changing seasons. These berries are easy to take on the go and a great afternoon snack when you are craving sweets.
In its prime from April to June, rhubarb is a vegetable you should definitely get your hands on. Think of it as the more nutritious version of celery as it is packed with minerals, vitamins, and fiber. Pair it with some strawberries to help balance out the tartness.
Hawaiian pineapples are in peak season around April and May. It may take a little work to get to your bounty, but pineapples are worth the effort. Chop it up, grill it, or blend pineapple chunks into a healthy smoothie to realize the anti-inflammatory and immune-boosting benefits of this sweet fruit.
An easy topping for salads, pastas, and more, peas are in season and a tasty way to add a little green to your plate (as well as vitamin K, A, and C).
8. Fava Beans
Due to their high nutrient content, beans and legumes are a great source of plant protein. Fava beans are also rich in fiber and potassium for an added benefit.
9. Dandelion Greens
Dandelion greens have a potent flavor that mellows when cooked. They are delicious steamed or braised and can be used in place of spinach.
10. Cactus (Nopales)
Nopales come from the soft pads of prickly pear cacti. Though they may seem a bit daunting at first, they're full of dietary fiber and calcium. Check out the recipe below to enjoy them in your tacos this Cinco de Mayo.
Nopales Tacos With Caramelized Onions and Fresh Cheese
This recipe from chef Rick Bayless makes cooking with cactus a cinch. Substitute nopales for meat in your tacos this Cinco de Mayo and top them with fresh cheese, caramelized onions, and chili sauce. These meatless tacos are tasty and light and will make any taco Tuesday a success.
Buckwheat Waffles With Vanilla-Stewed Rhubarb
One of my favorite food bloggers, Laura Wright, makes beautiful vegan food that looks intricate and time-intensive. Fortunately her mouthwatering meals aren't that difficult to make and yield delicious dishes every time. Rhubarb has always been a challenge for me to cook with as it’s quite bitter, but it can add a delicious, bold flavor to baked goods and salads. Try this recipe to add some rhubarb to your brunch menu.
Spring Slaw With Slow-Roasted Salmon
When I lived in Seattle I would go to a bookstore called Book Larder to take the cooking classes they held occasionally. My favorite teacher, Olaiya Land, finds influence from her travels and brings her talents to her students and followers in her beautiful food blog. This recipe highlights shaved asparagus that is so prolific in spring and adds a new twist on roasted salmon.