What’s in this spring?

 

After a long winter, there’s nothing more welcoming than the sight of spring’s first vegetables: Crisp lettuces, earthy mushrooms, slender spears of asparagus, leafy spring onions, fresh peas, and green beans, and piles of bright rhubarb join year-round staples like garlic and beets as well as winter favorites nearing the end of their season. Below is a list of fruits and vegetables to look for this season as well as some expert tips for buying the best of spring’s bounty!

  • Spring Peas: Peas should be tender and the pod plump.
  • Blackberries: Ripe berries are large, plump, and deeply colored.
  • Swiss Chard: Harvest leaves under 4 inches and when tender.
  • Strawberries: Berries will have an even deep red all around.
  • Celery: Ripe when the stalks are 6 inches in length and clustered together.
  • Parsnips: Roots should be 1 to 2 inches wide and 8 to 12 inches long.
  • Beets: Best when harvested young, smaller than 6 inches.
  • Leeks: Harvest when stalks are around an inch wide.
  • Oranges: Ripe when the fruit has a firm texture with thin, smooth skin.
  • Carrots: Mature carrots will have a firm and tender texture.
  • Broccoli: Ready when the buds of the heard are firm and tight.
  • Rutabaga: Ripe when it is smooth and has purple-tinged skin.
  • Cauliflower: Ready when the heads are compact, white, and firm.
  • Avocado: Ripe when it has a slight sponginess to it and is dark in color.
  • Raspberries: Ripe berries are plump, large, and brightly colored.
  • Peaches: Ready to each when the color is deep golden.
  • Mushrooms: Freshest right after the veil breaks open.
  • Asparagus: Ready when spears are deep green or violet tinted.
  • Brussels Sprouts: Ready when the heads are firm and 1 to 2 inches.
  • Rhubarb: Freshest when the stalks are at least 10 inches long.
  • Cabbage: The heads should be firm all the way though when squeezed.
  • Bok Choy: Leaves may be anywhere from 6 inches to 2 feet when ready.
  • Radishes: Fresher when harvested young, roots no wider than an inch.
  • Artichoke: Look for a firm bulb with tightly closed inner petals.
  • Lettuce: Leaves will be well-ruffled and deeply lobed when mature.
  • Plums: Ripe when texture is semi-soft has a deep, even color.
  • Zucchini: Will be a deep green and around 6 to 8 inches in length.