May is peak spring abundance. Farmers’ markets start filling with colorful produce, and meals feel vibrant and energizing. This is the month where crisp, juicy, and bright flavors dominate.
Fruits
- Strawberries hit full season! Sweet, juicy, and perfect for snacking or salads.
- In many regions you’ll also see cherries, the first stone fruit of the year.
- Pineapple, kiwi, mango, and late citrus round out fruit options.
- Rhubarb remains plentiful.
Vegetables
- Asparagus (still amazing!)
- Peas – including pea shoots and tendrils.
- Radishes in multiple varieties.
- New potatoes – thin-skinned and buttery.
- Green beans begin to appear.
- Lettuces, spinach, and arugula thrive.
- Broccolini and tender spring carrots.
- Beets with their nutrient-rich greens.
Other
- Fresh herbs, especially basil, cilantro, mint, and dill, are vibrant and affordable.
- Spring mushrooms like morels may appear depending on region.
- Local eggs often taste richer due to spring hens’ diets.
Recipe Inspiration
- Miso Mushroom Barley Soup
- Green Bean Casserole
- Veggie Frittata with Peppers and Kale
- Strawberry Oatmeal Bars
- & find more ideas in our bountiful recipe hub!