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, sauteed in butter, blanched and chopped into a vinaigrette -- you can’t go wrong.
Is there a vegetable more synonymous with spring than asparagus? Whether you like your spears thin or fat, they’re delicious steamed, roasted, grilled, sauteed, stir-fried, 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!
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.
4. 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, it’ll become your new springtime ritual. Favas also have a short season -- they’re only available until May -- so snatch them up while you can.
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.