Spring Vegetable And Fruit Guide
Keep your eyes peeled for these springtime market gems
Is winter finally over? Judging by all the ramps and fat white asparagus we're seeing on Instagram, we say yes.
So we're hitting up the farmers' markets with gusto, perusing ruby-hued bunches of rhubarb, crunchy pea pods and oh so much more. The only question is: What exactly do you buy—and what do you make with your overzealous haul of peak spring produce?
Don't worry: We've got you covered with this guide, recipes and all.
This article was originally published on 3/20/16 and was updated by Delia Mooney with additional recipes and photography on 4/3/17.
Rhubarb
Known as pieplants in some parts of the U.S., these fuchsia, celery-like ribs are certainly pie material, but technically they're vegetables. To bring out their bright, savory flavor, we pickle rhubarb for a satisfying twist on fried rice.
Artichokes
These flowery bulbs fall under the thistle category, and it's that slick of flesh inside each leaf that makes them so special.
Radishes
The French know what's up. Since pre-Roman times, these members of the Brassica family have been eaten raw around the world. This classic combo of radishes, butter and salt never gets old.
Morels
Spongy and meaty, these caramel-colored mushrooms are popping up right now across forest floors.
Apricots
Introduced to Greece by Alexander the Great and long associated with education and healing in Chinese culture, these fuzzy stone fruits are best eaten a tad underripe. We like to soak them in brandy for pancakes or even use them as an effervescent pick-me-up.
Fava Beans
You say broad beans, horse beans, field beans, English beans, pigeon beans—we say fava beans. This smooth, meaty member of the pea family is a bit of a pain to shell, but it's totally worth it when added to all-green tostadas.
Spring Onions
Sweeter and milder in flavor than their full-grown brethren, these young, slender onions are great raw, cooked down or, our favorite, coated in cornmeal and fried.
Asparagus
Everyone is 'gramming those fat white asparagus of the French variety, but we'll take these tender, grassy stalks any day.
Peas
Fun fact: Thomas Jefferson grew more than 30 varieties of peas on his estate, and we're pretty sure any of those pods will do in this ultra-seasonal chicken francese.
Cardoons
Slightly fibrous and artichoke-like in both flavor and tingly touch, these spiky stalks are rampant throughout northern Italy, which we take inspiration from for our fry-like cardoons.
New Potatoes
Sure, you can find russets and Yukon Golds year-round, but we love these starchy, thin-skinned taters. Go full Scandinavian for this summery potato salad, complete with a smattering of dill.