Cooking

11 Fruits and Vegetables to Look for This Spring

Keep your eyes peeled for these springtime market gems
Spring Produce
Photo: Tasting Table

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?

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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.

    Get the recipe.

  • Artichokes

    These flowery bulbs fall under the thistle category, and it's that slick of flesh inside each leaf that makes them so special.

    Get the recipe.

  • 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.

    Get the recipe.

  • Morels

    Spongy and meaty, these caramel-colored mushrooms are popping up right now across forest floors.

    Get the recipe.

  • 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.

    Get the recipe.

  • 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.

    Get the recipe.

  • 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.

    Get the recipe.

  • Asparagus

    Everyone is 'gramming those fat white asparagus of the French variety, but we'll take these tender, grassy stalks any day.

    Get the recipe.

  • 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.

    Get the recipe.

  • 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.

    Get the recipe.

  • 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.

    Get the recipe.

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