April Produce Guide: What’s in Season this Spring

Carrots are going strong this time of year! They’re sweet, a little earthy, and super versatile. They add a cozy element to meals but can easily be brightened up with citrus and herbs for spring.

Roast them with olive oil and thyme until caramelized, shave them raw into salads, or bake with them!

Not sure where to start? Make my 3 ingredient carrot smoothie or try them in this carrot parsley juice!

Peas are one of the first true signs of spring: sweet, tender, and so vibrant. They instantly add a pop of freshness to any dish!

Stir them into pasta with lemon and olive oil, mash them onto toast with herbs, or fold them into risotto.

Not sure where to start? Try them in my lemon pea orzo!

Spinach is at its best right now, it’s soft, leafy, and perfect for adding a fresh green element to just about anything. It cooks down quickly and blends seamlessly into meals.

Toss it into soups, sauté it with garlic, or add it fresh to salads and grain bowls.

Not sure where to start? For a savory dish, try my white bean stew. Or, make a green smoothie with mango or with coconut water.

Sweet onions are milder and more delicate than their winter counterparts, making them perfect for spring cooking! They also add a really nice subtle sweetness to dishes.

Sauté them low and slow, roast them until jammy, or slice them thin for salads.

Try them in a spring soup or folded into a quiche!

Asparagus is one of the stars of April, it’s tender, slightly grassy, and perfect for simple preparations that let it shine.

Roast it with olive oil and lemon, shave it raw into salads, or sauté it with garlic and herbs.

Not sure where to start? Try my asparagus tart with whipped tofu ricotta!

Artichokes are in peak season now and feel a little special, they’re slightly nutty, tender, and perfect for slow, intentional cooking.

Steam or roast them and serve with a dipping sauce, or add the hearts to pastas and salads.

Try them with lemony aioli or tossed into a spring pasta!

Radishes are crisp, peppery, and refreshing, making them perfect for adding a bit of bite and texture to spring dishes.

Slice them thin for salads, serve with butter and salt, or roast them to mellow their sharpness.

Try them in a simple salad or on toast with herbed spreads.

Bbright, buttery, and worth the little extra prep, fava beans bring a fresh, seasonal spring-y feel to dishes.

Blanch and peel them, then toss with olive oil and lemon, or mash them into a spread.

Try them on toast with herbs or added to a light pasta.

Rhubarb is one of the most exciting early spring ingredients! It’s tart, vibrant, and perfect for balancing sweetness.

Simmer it into compotes, bake it into crisps, or pair it with strawberries.

Try it in a rhubarb crumble (my favorite!!) or spooned over yogurt.

Avocados are creamy, rich, and endlessly versatile, perfect for adding balance to fresh, spring-forward meals.

Slice them onto toast, add them to grain bowls, or mash them with lemon and salt.

Try them on avocado toast with pesto chickpeas or alongside a bright spring salad.

Strawberries are just starting to come into season! They’re sweet, juicy, and a little taste of warmer days ahead.

Enjoy them fresh, macerated with a bit of sugar, or added to salads.

Not sure where to start? Try my roasted strawberry and cashew ricotta toast!

Blood oranges are one of the most beautiful citrus fruits this time of year. They add both color and brightness to anything you pair them with!

Slice them into salads, juice them into dressings or cocktails, or enjoy them simply with a sprinkle of flaky salt.

Try them in a citrus and fennel salad or served over yogurt with a drizzle of honey or maple syrup (my personal favorite!).