Fruits And Vegetables That Are In Season In April

 Spring vegetables in the sink   Credit: Dana Gallagher

` What’s for Dinner Franchise Logo View Series 18 Cozy, Comforting Winter Dinner Recipes You’ll Make on Repeat Our Favorite 20-Minute Dinner Recipes for When You Need a Home-Cooked Meal Fast What’s for Dinner This Week: Quick Chicken Puttanesca, Sheet-Pan Sausages With Squash, and a 15-Minute Vegetarian Meal What’s for Dinner This Week: Bacon-Wrapped Chicken, Beans-and-Greens Stuffed Peppers, and More Easy, Broiled Dishes

Spring vegetables in the sink   Credit: Dana Gallagher

Spring vegetables in the sink Credit: Dana Gallagher

Spring vegetables in the sink

Credit: Dana Gallagher

Spring is here, and there’s an array of fresh produce coming to your local grocery store and Farmers Market. Are you eager to cook new season favorites like asparagus and rhubarb? Or curious about less well-known treats like fresh fava beans and ramps? All of this seasonal produce (and more) will let you create farm-to-table feasts throughout the month. Ahead, the best produce to buy in April.

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Ramps

This pungent member of the allium family is cousin to wild onions and wild garlic and tastes like a cross between the two. Ramps are only available now until mid-May, so don’t dally! Try them every which way while you have the chance —grilled, pickled, sautéed in butter, blanched, and chopped into a vinaigrette—you can’t go wrong.

asparagus-037-d112244.jpg   Credit: Romulo Yanes

Asparagus

Is there a vegetable more synonymous with spring than asparagus? Whether you like your spears thin or fat, they’re delicious steamed, roasted, grilled, sautéed, stir-fried, and yes even boiled. This vegetable also lends itself well to soups, salads, pastas, and so much more. It’s amazing what you can do with a bunch of asparagus!

rhubarb bunch

Rhubarb

Spotting rhubarb at the farmers’ market feels akin to striking gold in our book. We look forward to cooking with the ephemeral, vibrant pink stalks every year. Rhubarb of course makes sensational pies—after all, its nickname is “pieplant”—but it also works beautifully in other desserts, as well as all sorts of savory dishes. Pro tip: stock up on rhubarb now and freeze it to use later in the year.

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Fava Beans

We love the nutty, slightly grassy flavor of favas so much that we don’t even mind the slightly time-consuming peeling process. Yes, you have to peel them twice, but trust us, once you have your first taste of fava beans, eating them will become your new springtime ritual. Favas also have a short season—they’re only available until May—so snatch them up while you can.

two artichokes one cut in half   Credit: Rita Maas

Artichokes

Don’t be intimidated by fresh artichokes! They’re not as prickly to prepare as they seem. Plus, they’re packed with vitamins, fiber, and folate and super versatile in the kitchen. Artichokes are delectable steamed, fried, baked, braised, or even raw, thinly shaved in a salad. They’re at their peak until May, so now is the prime time to experiment with artichokes.

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asparagus-037-d112244.jpg Credit: Romulo Yanes

asparagus-037-d112244.jpg

Credit: Romulo Yanes

rhubarb bunch

fava-beans-md108648.jpg

two artichokes one cut in half Credit: Rita Maas

two artichokes one cut in half

Credit: Rita Maas

` What’s for Dinner Franchise Logo View Series

18 Cozy, Comforting Winter Dinner Recipes You’ll Make on Repeat Our Favorite 20-Minute Dinner Recipes for When You Need a Home-Cooked Meal Fast What’s for Dinner This Week: Quick Chicken Puttanesca, Sheet-Pan Sausages With Squash, and a 15-Minute Vegetarian Meal What’s for Dinner This Week: Bacon-Wrapped Chicken, Beans-and-Greens Stuffed Peppers, and More Easy, Broiled Dishes
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Ramps#

Asparagus#

Rhubarb#

Fava Beans#

Artichokes#

Ramps

Asparagus

Rhubarb

Fava Beans

Artichokes