One of the easiest ways to upgrade your meals—and save money—is by shopping seasonally. When you buy fruits and vegetables that are in season, they’re fresher, more flavorful, and often more affordable. Seasonal eating isn’t just good for your taste buds—it’s better for the planet and supports local farmers. This month, the markets are full of vibrant produce that can transform your everyday cooking. Whether you’re meal prepping, entertaining, or just looking to add some variety, these seasonal ingredients are worth highlighting. Here’s what’s in season this month—and exactly what to cook with it.
1. Asparagus: The Star of Spring
Asparagus is at its peak this time of year, offering a fresh, slightly grassy flavor that shines in light dishes. It’s rich in fiber, folate, and antioxidants, making it a smart choice nutritionally. Roast it with olive oil and sea salt for a simple side, or toss it into a pasta with lemon, garlic, and parmesan. For a fancier option, try wrapping it in prosciutto and baking until crispy. Asparagus also pairs beautifully with eggs—think spring frittatas or asparagus quiche. Its short season means now is the time to enjoy it in abundance.
2. Strawberries: Sweet, Juicy, and Versatile
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Early-season strawberries are beginning to hit markets, and their natural sweetness is hard to beat. Look for deep red berries with a strong fragrance—they’re perfect for snacking or slicing into salads. For dessert, try a classic strawberry shortcake or a simple strawberry compote over vanilla yogurt. You can also blend them into smoothies or use them to top overnight oats. Don’t be afraid to go savory—strawberries pair surprisingly well with balsamic vinegar and fresh basil. No matter how you serve them, they add a burst of color and flavor to any dish.
3. Spinach: A Leafy Green Powerhouse
Spinach is a spring staple that’s incredibly easy to cook with. Rich in iron, vitamins A and C, and calcium, it’s a nutrient-dense green that works well raw or cooked. Add fresh spinach to salads with goat cheese and nuts, or sauté it with garlic for a quick side. It also works beautifully in smoothies, soups, and omelets. If you’re making lasagna, swap out ricotta for a spinach and feta filling for a lighter, greener twist. Buying it fresh in-season ensures tender leaves that taste far better than frozen alternatives.
4. Radishes: Crisp, Peppery, and Underrated
Often overlooked, radishes are in their prime this month, bringing a crunchy texture and mild heat to your meals. Slice them thin for salads or tacos, or roast them for a surprisingly mellow and sweet flavor. Try pickling them quickly for a tangy topping that works well on sandwiches or grain bowls. For a spring appetizer, spread butter on crusty bread and top with thin radish slices and sea salt. Their colorful appearance adds visual appeal to any dish. Don’t toss the tops—radish greens make a delicious sauté or pesto.
5. Peas: Fresh, Sweet, and Perfectly Seasonal
If you’ve only had peas from a can or freezer bag, fresh spring peas will be a revelation. Their sweet flavor and tender bite make them ideal for both cooked and raw recipes. Add them to risottos, pastas, or stir-fries for a pop of green. Or mash them into a spring-inspired dip with mint, lemon, and ricotta. For a quick lunch, toss them with couscous, cherry tomatoes, and feta cheese. Shelling peas can be meditative—and the flavor payoff is totally worth it.
6. Rhubarb: Tart, Bold, and Built for Baking
Rhubarb’s vibrant red stalks are unmistakable, and their tart flavor is a baker’s dream. While too sour to eat raw, rhubarb comes alive in desserts when paired with sugar and strawberries. Try it in a crisp, cobbler, or jam—or bake it into muffins or bars for a tangy twist. It also works well in savory applications, like chutneys or glazes for pork and chicken. Just remember: the leaves are toxic and should be discarded. Rhubarb season is short, so now’s your chance to experiment.
Cooking With the Seasons Makes Meals Shine
Cooking with seasonal produce isn’t just about freshness—it’s about connection. You connect with the rhythms of nature, the local food system, and the joy of real flavor. This month’s lineup of fruits and vegetables offers plenty of ways to get creative in the kitchen. Whether you’re roasting asparagus or baking with rhubarb, seasonal eating turns everyday meals into something special. Start with just one ingredient and let it inspire your whole menu. Your taste buds—and your grocery budget—will thank you.
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