Always buy fresh fruits and vegetables in season. You’ll get the best flavor and best prices. And Spring is when the harvest begins. Here are just a few great springtime selections to grab when they taste the best!
Apricots come to market mid to late spring season as the weather gets warmer.
Asparagus is harvested through March to June, depending on where it is being grown. A
common fallacy with asparagus is that the thickness of the stalk will indicate the tenderness of the vegetables. The tenderness is related to how the asparagus is grown and how soon it is consumed after being harvested.
Arugula is the essential low-temperature plant. Wild arugula is harvested in spring and a second time in autumn. Arugula cultivated year-round is available from greenhouses.
Carrots grow year-round in temperate climates. “Baby carrots” are available in spring and early summer. During the rest of the year, most baby carrots sold at grocery stores are whittled down full-grown carrots.
Garlic, green or garlic scapes, are both excellent to harvest in the spring and early summer. Green garlic is just immature garlic and can look like overgrown scallion, while scapes are unflowered stalks that get curly and grow in colder climates.
Lettuce thrives in colder climates. It can grow throughout the winter months in temperate to warm climates.
Pea greens are sold in large quantities throughout spring and into early summer. Bright vines with hardy leaves are good indicators for plant health. Vines that are either brown or soft should be avoided.
Strawberries are mostly harvested in the warm climates of California or Florida, whose growing seasons extend from January through November. Peak harvest is April through June. In other areas of the U.S., strawberries have a shorter peak season.
Spinach varies from climate to climate. In temperate areas, it is available year-round. In colder areas, you can get fresh spinach in summer and fall. Where it’s warmer, spinach is grown autumn through spring.