How to Cook With Spring Produce

Farmers markets that weren't shuttered for the winter are coming to life once again as the spring season launches, bringing with it a promising list of abundant produce. As we transition from the bitter greens and root vegetables of winter to the peppery bite of arugula, the bright, youthful onion flavor of leeks and scallions, and the rosy sweetness of apricots, we can create a wider variety of nutritious meals and snacks to keep us active all season long.

More: Eat Green to Run Better This Spring

Take advantage of spring produce picked at its peak by shopping at your local famer's market, becoming a member of your nearby CSA or co-op, or searching for a sign designating local produce at the grocery store. Sustainably grown, organic produce tastes better and often contains more nutrients when you buy/consume them because they tend to be picked at their peak ripeness. They also travel much shorter distances to be sold and consumed (when compared to commercially grown produce that's picked before the stage of ripeness, and travels several hundred or thousands of miles to the store). The price tag can be higher for this type of produce, but the quality is well worth it.

More: How to Cook With Sustainable Seafood

What's in Season During Spring?

Fuel your workouts with the fiber, antioxidants, phytonutrients, vitamins and minerals of spring with these fruits and vegetables:

  • Artichokes
  • Arugula
  • Asparagus
  • Apricots
  • Bok Choy
  • Cherries
  • Fava beans
  • Fennel
  • Fiddleheads and nettles
  • Green onions
  • Green garlic
  • Kiwi
  • Kumquats
  • Leeks
  • Lemons
  • Morel mushrooms
  • Parsnips
  • Radishes
  • Rhubarb
  • Snap peas, snow peas
  • Navel oranges

More: 10 Spring Fruits and Veggies to Add to Your Diet

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