The Best Spring Produce to Fill Your Cart This April
The arrival of late April brings a refreshing change to the produce aisle as the last of the winter chill fades away. Eating with the seasons is one of the easiest ways to ensure you are getting the most nutrient-dense food possible, as crops are harvested at their natural peak. When fruits and vegetables don’t have to travel thousands of miles, they retain more vitamins and taste significantly better.
Many people wonder which specific items are at their absolute best right now. Let’s look at what you should be reaching for during your next grocery run.
Asparagus
Asparagus is the undisputed star of the spring season and is currently at its peak across most of the US. These stalks are rich in folate, which is a vital B vitamin that helps with cell growth and brain function. You should look for firm, bright green spears with tightly closed tips for the best texture.
Peas
Fresh peas are another spring treasure that starts appearing in late April. Whether you prefer snap peas or garden peas, they provide a great source of plant-based protein and fiber. They are best enjoyed shortly after purchase to maintain their natural sweetness before the sugars turn to starch.
Strawberries
While many think of berries as a summer treat, early-season strawberries are already ripening in warmer southern states. These early berries are often smaller but pack a massive punch of antioxidants and vitamin C. Research suggests that eating colorful berries can help promote heart health and improve your body’s response to inflammation.
If you find them at a local market, you will notice they smell much more fragrant than the ones available in December. Pair them with fresh spinach, which is also thriving in the current cool-but-sunny weather. This combination creates a perfect seasonal salad that is both light and incredibly healthy.
Artichokes
Artichokes are coming into their prime right now, offering a unique flavor that is well worth the effort of preparation. They are loaded with prebiotics, which are essential for supporting gut health and keeping your digestion on track. Try steaming them with a bit of lemon and garlic to highlight their earthy taste.
Radishes
Radishes also deserve a spot in your basket for their peppery crunch and beautiful color. They grow very quickly in spring soil, making them one of the freshest items you can find this week. Slicing them thinly over buttered toast or a fresh green salad adds a refreshing bite to any April meal.
Rhubarb
Rhubarb is a unique seasonal find that many people mistake for a fruit, though it is technically a vegetable. It is famous for its tart flavor and is a classic partner for those early-season strawberries in pies and jams. Be sure to only eat the stalks, as the leaves contain high levels of oxalic acid and are not safe to consume.
Spring Onions
Finally, keep an eye out for spring onions and leeks to add a mild, sweet base to your cooking. These alliums are much gentler than the storage onions we see in the winter months. They are perfect for light spring soups or simply grilled whole as a delicious side dish.
