Your Ultimate Guide to Spring Farmers' Market Treasures

As the weather warms and days grow longer, local farmers’ markets come alive with the vibrant colors and fresh scents of spring. If you’re looking to taste the best of the season, a trip to your local market is a must. This guide will walk you through the top produce to look for, ensuring your basket is filled with the freshest and most flavorful finds.

First, a Few Tips for a Perfect Market Trip

Before we dive into the produce, here are a few simple tips to make your farmers’ market experience even better:

  • Go Early: The best selection is often available right when the market opens. Popular items can sell out quickly.
  • Walk a Lap First: Take a quick stroll through the market before you start buying. This helps you see what’s available and compare quality and prices between different stalls.
  • Talk to the Farmers: Don’t be shy! Ask vendors what’s tasting best this week or for their favorite way to prepare an item. They are the experts and often have great advice.
  • Bring Your Own Bags: Sturdy reusable bags are essential for carrying your haul. It’s good for the environment and much easier than juggling plastic bags.

Must-Have Spring Vegetables

Spring is a fantastic season for tender, crisp, and flavorful vegetables. Keep an eye out for these standouts that are truly worth the trip.

Asparagus

There is nothing quite like fresh, local asparagus. It’s one of the first signs of spring and tastes worlds apart from what you find in the grocery store year-round. Spring asparagus is tender, sweet, and has a bright, grassy flavor.

How to Pick the Best: Look for firm, straight stalks with tightly closed, compact tips. The color should be a vibrant green, sometimes with a purplish hue at the tip. Avoid stalks that are limp, woody at the base, or have tips that are starting to open up. Both thick and thin spears can be delicious; thin ones are great for quick sautés, while thicker ones are perfect for roasting or grilling.

Simple Ways to Enjoy:

  • Roasted: Toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 10 to 15 minutes until tender-crisp.
  • Grilled: Lightly oil the spears and grill them over medium heat for a few minutes per side until you get nice char marks.
  • Steamed: Steam for 3 to 5 minutes and serve with a pat of butter, a squeeze of lemon juice, and a sprinkle of salt.

Radishes

Often overlooked, spring radishes are a revelation. They are incredibly crisp, juicy, and have a peppery bite that is much milder than their summer counterparts. You can find them in beautiful shades of red, pink, white, and purple. Popular varieties include Cherry Belle (classic red) and French Breakfast (oblong with a white tip).

How to Pick the Best: Choose radishes that are firm and smooth, with no cracks or blemishes. If the leafy green tops are still attached, they should look fresh and vibrant, not wilted. The greens are edible too and can be used in salads or sautés.

Simple Ways to Enjoy:

  • Raw: Thinly sliced radishes are a perfect addition to salads, tacos, or sandwiches for a fresh crunch.
  • With Butter and Salt: A classic French preparation. Simply serve fresh radishes with good quality butter and flaky sea salt.
  • Roasted: Roasting mellows their peppery flavor and makes them surprisingly sweet. Halve them, toss with olive oil, and roast at 400°F (200°C) for 15-20 minutes.

Leafy Greens

Spring is peak season for tender leafy greens. The cool weather produces greens that are sweet, crisp, and less bitter than those grown in the summer heat. This is the time to load up on a variety of lettuces and other greens.

What to Look For:

  • Lettuce: Look for different types like Butter lettuce, Red Leaf, Green Leaf, and Romaine. The heads should be crisp and vibrant, with no signs of wilting or brown spots.
  • Spinach: Spring spinach has a delicate texture and sweet flavor, perfect for salads or a light sautĂ©.
  • Arugula: Young, small-leaf arugula has a peppery but not overpowering flavor. It’s fantastic in salads or scattered over a finished pizza.

How to Store: To keep your greens fresh, wash and thoroughly dry them as soon as you get home. A salad spinner works best. Store them in a container or bag lined with a paper towel in the refrigerator.

Spring Peas

Forget frozen peas. Fresh spring peas, whether they are English shelling peas, snap peas, or snow peas, are incredibly sweet and crisp. They are a true seasonal treat.

How to Pick the Best: Look for pods that are bright green, firm, and plump. Snap peas should make a distinct “snap” sound when broken. Avoid pods that are yellowing, limp, or have visible blemishes. For shelling peas, the pods should feel full.

Simple Ways to Enjoy:

  • Snap Peas: Eat them raw as a snack, add them to stir-fries, or blanch them for a minute and toss them into salads.
  • Snow Peas: These flat pods are best used in quick sautĂ©s or stir-fries.
  • Shelling Peas: After shelling, these sweet peas are delicious when lightly steamed or boiled and tossed with butter and fresh mint.

The Sweetest Spring Fruits

While summer is known for its bounty of fruit, spring has its own stars that are eagerly anticipated all year.

Strawberries

Locally grown, in-season strawberries are one of life’s greatest simple pleasures. They are smaller, sweeter, and more fragrant than the large, often watery berries found in supermarkets. The flavor is intense and unforgettable.

How to Pick the Best: Look for berries that are bright red all the way to the stem. Size doesn’t matter as much as color and aroma. They should be plump and have a strong, sweet smell. Avoid any berries that look dull, mushy, or have white or green patches near the top.

Simple Ways to Enjoy:

  • Fresh: The best way to enjoy them is often the simplest. Eat them fresh on their own, with a little cream, or sliced over yogurt or cereal.
  • In Salads: Pair them with spinach, goat cheese, and a balsamic vinaigrette.
  • Simple Dessert: Macerate sliced strawberries by tossing them with a spoonful of sugar and letting them sit for 20 minutes. The sugar will draw out the juices, creating a delicious syrup. Serve over shortcake or ice cream.

Rhubarb

Rhubarb’s tart flavor is the perfect counterpoint to the sweetness of other spring fruits, especially strawberries. Its bright pink stalks signal that spring baking is officially here.

How to Pick the Best: Choose firm, crisp stalks that are bright pink or red. Thinner stalks tend to be more tender. Avoid any that are limp or have blemishes. Remember, only the stalks are edible; the leaves are toxic and should be discarded.

Simple Ways to Enjoy:

  • Stewed: Chop the rhubarb and cook it down with a little sugar and water to create a simple compote for yogurt or oatmeal.
  • In Baked Goods: Rhubarb is a star in pies, crumbles, crisps, and muffins, especially when paired with strawberries.