Spring Seasonal Eating — What Can We Hope to Find?


| 5/24/2011 5:30:31 PM


Tags: spring, seasonal eating,

Tabitha Alterman Headshot ThumbnailMost of the foods below are likely to be in season during April or May in many parts of the United States. You should be able to find the best deals on these foods this time of year in grocery stores and at farmers’ markets, which means it’s a good time to stock up on items that preserve well. For example, you may want to dry herbs and freeze berries for later use. (To learn more about when and how to preserve different foods, see Enjoy Fresh, Local Food All Year. To see which foods are in season in your area, click on your state at this Peak Season Map. Or check for local resources, such as your state extension agency.)

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Herbs:
 chervil, chives, dill, horseradish root, mint, parsley, tarragon

Salad greens: arugula (rocket), baby lettuces, endive, mâche (corn salad), mizuna, pac choi, sorrel, spinach, watercress

Cooking greens: beet greens, chard, collards, kale, radish greens, spinach, turnip greens

Root veggies: beets, parsnips, radishes, salad turnips

Garden veggies: asparagus, garden peas, potatoes, scallions, spring onions, sugar snap peas

Sea veggies: dulse, various kelps (e.g. kombu, wakame), nori (laver), wrack




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