April marks the true beginning of spring produce. The first tender, vibrant vegetables start appearing, and meals naturally begin to feel lighter and fresher. This is the month to embrace green, crisp, and herb-forward flavors.
Fruits:
- Early strawberries are beginning to appear, especially in warmer regions.
- Citrus tapers off, but pineapple, mango, and kiwi stay reliable.
- You may also see the first rhubarb, a tart spring favorite that pairs beautifully with strawberries or oranges.
Vegetables:
- Asparagus – sweet, grassy, and at its peak.
- Peas – sugar snap, snow peas, and shelled peas all start showing up.
- Radishes – crisp, peppery, and perfect for salads.
- Artichokes – tender and full of fiber.
- Spring onions, leeks, and green garlic – mild alliums great for sautés and soups.
- Spinach, lettuce, and arugula – tender greens thrive in cooler spring weather.
Other:
- Fresh herbs like chives, parsley, dill, and mint begin to take center stage.
- Microgreens and sprouts add a nutrient-dense crunch to meals.
- Early potatoes and baby carrots provide naturally sweet flavor.
Recipe Inspiration: