Seasonal Ingredients: Spring
The first days that hint at warmer weather signal the revitalization of spring. Use these wonderful seasonal ingredients to breathe new life into your family's meals. Delicious choices this time of year include the first harbingers of spring, such as new potatoes, rhubarb, tender asparagus, and pineapple. And be sure to try our delicious recipes to help you enjoy the bounty of spring.
Fruits
Apricots
Relatives of the peach, apricots are delicate, delicious, and highly nutritious early summer treats. Apricots have a fairly short growing season—about ten weeks. They can usually substitute in recipes that call for peaches or nectarines; you can also make a wonderful fruit salsa by combining them with peppers, onion, and a dash of cumin.
Grapes
Although grapes are available year round, some varieties can only be obtained during certain seasons (American varieties, for example, can be found only in September and October). See All About Grapes.
Mangoes
Mangoes are probably one of the messiest fruits you'll ever eat—but their wonderful fragrance and fantastic flavor make them well worth the effort. Although they are not as common in the United States as they are in tropical regions (where they are eaten in quantities as apples are here), the increasing popularity of Caribbean and Indian cuisines are putting mangoes in the spotlight.
Pineapple
Pineapple is available year-round, but March through June is when supplies are at their peak. Choose a pineapple that smells sweet and is firm to the touch. See All About Pineapples.
Strawberries
Delicious alone, with other kinds of fruit, or as the star of many of our favorite Crisco recipes, fresh strawberries are a must-have this time of year. You'll never have too many strawberries with our wonderful recipes, but if you do have some extra, strawberries freeze beautifully. Find out All About Strawberries.
Vegetables
Artichokes
Because they are very labor intensive and require very specific climate conditions, artichokes are not widely grown in the United States. Artichokes can be baked, boiled, microwaved, sautéed, or steamed; you can serve them whole with dipping sauce, or remove the choke and stuff the resulting "cup" with rice, vegetable puree, or chicken salad. See All About Artichokes.
Asparagus
Asparagus is another of spring's treats. Look for asparagus with rich green color. The freshest asparagus has firm, straight stalks and closed, compact tips. Its appearance should be crisp and firm, not limp or wrinkled. For ease of cooking, it's best to select stalks of the same diameter. See All About Asparagus.
New Potatoes
New potatoes are in season this time of year. Unlike older potatoes with thicker skins, new potatoes are characterized by their thin skins.
Broccoli
Although broccoli is available year round, it's most plentiful from October through May.
Brussels Sprouts
Brussels sprouts have gotten a bad reputation for being bitter, mushy, and generally inedible when cooked. However, if you buy fresh sprouts and cook them just to the point of tenderness, they are a delicious addition to any meal and a nice alternative to other side dishes.
Rhubarb
Rhubarb, also called pie plant, is one of the first vegetables to signal the impending arrival of warmer weather.
Spinach
Spinach is legendary for its nutritional properties—it's an excellent source of vitamin A and a good source of vitamin C and folate. But don't overlook the versatility of spinach. It can be used fresh in salads or cooked in a variety of ways.
Sugar Snap Peas
Sugar snap peas are wonderful lightly steamed and in dishes such as stir-fries. They also make a great addition to vegetable platters or a crispy snack that kids love-served raw or lightly steamed. Any leftovers make a good addition to lunchboxes.
Seasoning
Ginger
Use the pungent taste of gingerroot to add an exotic flavor to your cooking. To use, peel the thin tan skin with a vegetable peeler, and then chop or grate as desired. If you have extra, you can wrap tightly and freeze. The next time you need it for a recipe, you can use it straight out of the freezer.