After a long winter of slow-cooker stew and comforting mac and cheese, it’s time to start looking forward to the thaw, and the bounty of fresh and affordable seasonal produce that comes with it. So when you head down to the farmers' market this spring, make sure you're armed with our list of this season's best fruits and veggies.
Packed with vitamin-C, this California-grown fruit becomes available nationwide beginning in mid-April.
Just like last month, artichokes are still in season, still grown almost exclusively in California, and still freakin’ delicious with a vat of melted butter.
Thanks to coastal, temperate growing areas, this leafy cold weather crop is grown year-round starting in May.
The stout-stemmed crop is one of the first to debut in spring and is easy to find almost anywhere, as it's grown throughout the country.
Primarily grown in the mid-west, this lil' root veggie reaches peak season in June.
You could bake a blueberry pie year-round, but you should wait until mid-April when this East Coast-grown fruit comes in season.
The majority of the country’s broccoli is grown out of California, but local markets across the country will be stocking it in bulk come June.
This cool-weather green with a sweet flavor and tender texture reaches its peak in early May.
Cabbage is still boring, but it’s grown in all 50 states, so it's around if you want it.
California grows 'em year-round, but peak carrot season begins in June.
This cool-climate vegetable grows in the Northeast, but appears nationwide starting in May.
A veritable barbecue staple, corn season kicks off in June and lasts all summer long.
Hannibal Lecter’s favorite legume is back in season and ready to pair with Chianti and whatever kind of liver you prefer. I don't know your life.
They’re available year-round, but peak season lemons come out of California starting in May, just in time for drinking Long Island Iced Teas. If drinking Long Island Iced Teas is a spring activity you engage in.
Another citrus available all year, Florida-grown limes come to market in early May.
Primarily grown out of Pennsylvania as non-magic mushrooms are wont to do, expect them to appear around June, then use 'em in vegan shepherd’s pie.
Mimosa season strikes at the beginning of April.
Hawaii’s pineapple groves reach their prime in March, with availability in the contiguous states starting in early April. When they get here be sure to make this sweet chili pineapple & bacon pizza.
These bitter stalks don't have much use outside of a pie.
If you can't handle them at their worst, then you should try them at their best in spring and summer.
Slice these up and throw them on pretty much anything. We recommend pull-apart nacho bread.
For a quick fix, sauté it with garlic and olive oil for 10 minutes.
Strawberries from Florida, California, and Texas start hitting their peak in April, just in time for you to make a strawberries & cream grilled cheese.