Rainbow Chard, Fava Beans, Artichokes, and More: The Definitive Guide to Spring Produce
It’s is time to say goodbye to winter squash, citrus, and Brussels sprouts. While we welcomed roasted Brussels and warming squash soups at the start of winter, these offerings have begun to ring a little repetitive. Thankfully, spring produce is bursting from the ground and off the trees to brighten our plates and palates with seasonal offerings like pungent ramps, verdant greens, and sweet peas.
These new textures and colors are sure to inspire you in the kitchen, so pack away winter’s preserved, canned goods for another time, and head to the farmers market with your baskets ready to accept colorful vegetables, tender leaves, and the spring harvest’s sweet fruit.
To help you along your way this spring, we’ve rounded up some of our favorite spring produces along with inspiring recipes, cooking advice, and helpful shopping tips so you can be sure to bring home only the best quality spring produce available.
Angela Carlos is the Cook Editor at The Daily Meal. Find her on Twitter and tweet @angelaccarlos.