It may or may not feel like “spring” in your neck of the woods yet but folks, it has officially arrived. But if sunny skies and warm temps still remain a faint memory for you at least you can start to enjoy the fruits and vegetables that burst forth in the spring season .
I’ve put together this handy list for your next shopping trip. I’ll be posting some recipes I’m creating off this list over the next few weeks. Pinterest is always a great source too if you need inspiration, just keep it vegan.
March – April
Asian Greens Arugula Beets Broccoli Brussels Sprouts
Cabbage Cauliflower Carrots Celery Chard Cilantro
Collard Greens Dill Fava Beans Garlic Scrapes Green Onions
Fennel Kale Kohlrabi Leeks Lettuce Oregano Parsley Parsnips
Potatoes Radishes Rosemary Rutabaga Sage Spinach Shallots
Snap/Snow Peas Sorrel Thyme Turnips Watercress
April Into May
Asparagus Cling Peaches Cucumbers Early Onions New Potatoes
Snap Beans Strawberries Early Tomatoes
Let’s get cooking!