Spring Produce Guide

Spring Produce Guide

Spring offers many things. Warmer, sunny days, budding flowers, green growing trees, and of course, a new crop of fruits and vegetables to cook with. Spring gives us a lot of good green vegetables, like asparagus, snap peas, and arugula that can be used in a variety of ways to keep your food as fresh as the season is. 

We will continue to release seasonally appropriate recipes all throughout the next few months. Look out for dishes like fresh pappardelle with ham and sugar snap peas, spring vegetables sausage gravy and biscuits, rhubarb sheet pan chicken and more. Check out what's in season below and a few recipes to inspire!

image of seasonal produce guide

Why Eat Seasonally?

We try to keep our recipes aligned with seasonality for a few reasons. Firstly, the taste of in-season produce is far superior to out-of-season. Although you can find certain kinds of produce all year round, there is a difference in quality throughout the year. Try eating strawberries in the winter vs summer and you'll see what we mean. Secondly, seasonal produce is more likely to be sourced from local growers, which is more sustainable and supports small businesses. This produce will be fresher and oftentimes, more nutritious. 

Seasonal Recipes

Pea, Asparagus, & Herb Risotto

Sweet peas, crunchy asparagus, and an herby homemade spice blend are the backbone of this relatively simple risotto recipe. Have this dish with a glass of white wine sitting on the back porch on one of those nights where you can smell spring in the air. 

Potato & Asparagus Salad

OMG Vinaigrette gives this hearty salad a tangy, bright flavor. The addition of boiled eggs and potatoes makes this salad great for an entree for one or as an appetizer for a crowd before a larger dinner. 

Spring Jicama Salad

Hot Shabazi complements this fresh, herby salad made from jicama, cucumbers, and radish. Be sure to make this early in the spring, as jicama declines in flavor and freshness mid-spring. 

Arugula Zucchini Pesto

Arugula is one of those ingredients you can technically get all year long, but young arugula in the springtime is the most peppery and fresh tasting. This recipe has no nuts and less oil than typical pesto, but tastes just as delicious, rich, and creamy.

Antibes Radish Toast

This simple dish utilizes fresh spring radishes and Sel d'Antibes for fresh, bright flavor and good butter to complement them. Radish and butter are a classic combo, so why not turn it into toast?

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