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Are you wondering what’s in season in April? This is the time of the year where markets begin filling up with vibrant colors thanks to the many fruits and vegetables available in the spring.
We begin to see tender asparagus, fresh mushrooms, green peas, leeks and even the first strawberries of the season. So many to discover!
Asparagus is really only worth eating in the springtime. It’s lovely with lemon and mint. Shaved asparagus is great in salads and roasted asparagus makes a perfect springtime side dish.
Avocados Creamy, buttery and colorful, avocados are one of our favorite vegetables (or is it a fruit?). Enjoy avocados as guacamole, stuffed with cheese or whipped into a tasty vegan dip or smoothie.
Beets are tremendously earthy and can be eaten fresh, cooked or roasted. Some, like the golden variety, are pretty sweet.
Brocoli As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots.
Citrus shows up every year when we need it most. You can find some great kumquats, limes, oranges and more in stores right now.
Mushrooms are weird. They’re fungi! Edible, earthy mushrooms can be eaten raw, cooked, and so forth. They pair well with garlic, shallots, olive oil, pepper, dry red wine and herbs like flat-leaf parsley, chives, rosemary, tarragon and thyme.
Peas Frozen peas are available year long but don’t miss out on the fresh varieties available this season. Peas are delicious as a side dish but are also great in soups, salads, risottos and frittatas.
Strawberries Depending on where you live you may spot the first strawberries of the season. Use this antioxidant-rich fruit to whip up delicious smoothies, jams and desserts.
And so it is.
Get ready for a fantastic rich month. Stay tooned for some new recipes! 🙂