Spring brings an abundance of tender greens, young roots, vibrant herbs, and sweet green peas, all plump in their pods, to farmers markets. These early-season favorites make some of the season’s best dishes, from bright salads to hearty soups and stews brimming with fresh vegetables.
Depending on your climate, these vegetables are typically available at markets from mid-April through early June. Since farmers are still planting and plants are still growing, springtime markets tend to have a little less variety and abundance than markets hitting their peak in July and August—but it’s the perfect time to visit your local spot and get to know your growers early on, before the frenzy of summer sets in. You won’t have to fight the crowds, and you'll find plenty of gems to welcome the warmer days to come.
Leeks
Leeks are members of the allium family, which also includes onions, shallots, garlic, and chives. They have a delicate onion-like flavor that melts to a beautiful sweetness when you cook them. While the whole plant is edible, the white and light-green parts are best for cooking. Their delicate texture makes them perfect for salads or soups. The dark-green tops can be tough, so save them for flavoring stocks and broths.You can usually find leeks at the farmers market in the spring. When buying them, look for shiny whites and dark-green leaves. Old leeks appear dull and dried out, and they don’t taste quite as good.
Farmers grow leeks in sandy soil, so you should thoroughly clean your leeks to remove any residual grit. After removing the root tip and dark-green leaves, slice the white part in half lengthwise and rinse under cold running water to remove any dirt.
Carrots
In the springtime, you’ll find new, slender spring carrots at the market. Farmers bunch them and usually sell them with their greens intact, a sign of their freshness.The whole carrot, including the greens, is edible. The young roots are especially sweet, and cooking enhances that sweetness, while the greens have a light parsley-like flavor and make an excellent pesto, combined with extra virgin olive oil and plenty of garlic.
Peas
Early spring is the season for English peas. Only about 5 percent of peas grown in the United States are sold fresh, so count yourself lucky if you happen to find them at the farmers market. (The rest are harvested and sold to the frozen and canned food industry.)When buying fresh English peas, look for firm, crisp pods colored a lustrous green. Flimsy or flexible pods are old, and their peas will taste flavorless.
Peas are a bit finicky to prepare. The pod is edible, but fibrous and difficult to digest, so you'll have to split the pod to free the peas within. Each pod holds about five peas. According to folklore, if you find nine peas in a pod, it’s considered good luck, especially if it’s the first pod you open. Quickly boil fresh peas and serve them with plenty of butter or add them to spring soups.
Artichokes
Artichokes enjoy two seasons: The first harvest happens in spring and the second in early fall. Artichokes are actually flower buds in the thistle family and are close relatives of the sunflower. Their woody green prickled petals are often mistaken for leaves, and they surround the artichoke’s heart, which sits amid the petals on a thick, sturdy stem. You’ll find an inedible fibrous choke at the center of mature artichokes, which is absent in baby artichokes.Steaming the large artichokes and serving them with a vinaigrette or Hollandaise sauce is one of the most popular ways to serve them. Baby artichokes are a little more versatile, and they’re excellent roasted, braised, sautéed, or tossed into a springtime vegetable stew.
Asparagus
You’ll find that asparagus arrives at markets in early spring, and it usually disappears by May, so snatch it up when you can. Look for crisp spears with firm tips. Sweet and vegetal when first picked, asparagus is a vegetable with a freshness that fades quickly, so you’ll need to use it within a day or two of buying it. Place the bunches in a jar full of cold water, drape a plastic bag over their tips, and tuck them in the fridge to help preserve them and keep them fresh.Young, thin asparagus is excellent eaten fresh in salads. You can also quickly blanch them or roast them with a little olive oil, salt, and pepper finished with a drizzle of fresh lemon juice. Creamy asparagus soup is a springtime classic.
Herbs
Bundles of fresh herbs are often the first sign of spring at your local farmers market. They arrive well before most vegetables and begin to bolt once summer’s heat arrives in full force. You’ll find plenty of chives and their blossoms, licorice-scented tarragon, and fragrant bunches of fresh mint. These herbs are tender, cool-weather plants that, while available throughout the growing season, are at their peak in spring.When buying herbs at the market, look for vibrant plants with perky leaves and crisp, juicy stems. Their leaves should be uniformly green and have a bit of life left in them. Herbs with limp stems or yellowing leaves are past their prime. At home, you can dampen a flour sack dishcloth or tea towel with water, wringing it out well, and then wrap your herbs in them. Then store the wrapped bundle in a resealable plastic bag.
RECIPE: Carrot Leek Soup
RECIPE: Creamy Asparagus Soup
