From strawberries and apricots to peas and watercress, this is what we're excited about picking up at the market right now.
harrys berries strawberries
Credit: Christina Holmes

This is the time of year we wait for all winter long, when markets are suddenly, wonderfully full of in-season produce. Sure we appreciate root vegetables and admire apples, but it's peak spring produce that really gets us excited. Here's what's in season this month, the fruits and vegetables we suggest you scoop up at the store or Farmers Market and enjoy right now.


Is the strawberry everyone's favorite berry? We think so. You can often find strawberries in grocery stores at other times of the year but they lack the bright color, fragrant aroma, and sweet, juicy flavor of in-season strawberries. Grab them while you can! These luscious little fruits are wonderful raw or cooked in all kinds of desserts and sweet treats and even work well in salads. Don't forget to brush up on your canning skills and whip up a batch of jam, jelly, or preserves—it's the best way to make strawberry season last longer.



While dried apricots are a great pantry ingredient, there's really no substitute for fresh apricots and their sweet, delicate flavor. They have an extremely short season—just mid-May to early July—so snap them up while you can for pies, tarts, cobblers, or simply the most divine eat-over-the-sink snack.

Credit: Johnny Miller and Anna Williams


Forget frozen peas, now is the time for fresh! English peas, also called garden peas, need to be shelled before eating, but luckily, many markets sell them already shelled. Snow peas and snap peas can be eaten pod and all. Try each variety raw or cooked in salads, dips, pastas, and stir-fries.

Credit: Johnny Miller


While watercress is technically available year-round, the underrated leafy green is at its peak from now until June. Let its peppery, slightly spicy flavor shine in a range of dishes, including soups, salads, sandwiches, and stir fries.

green beans

Green Beans

Green beans, also known as string beans, are often associated with Thanksgiving, but peak season for these versatile legumes actually starts this month. They're delicious cooked every which way— blanched, steamed, braised, stir-fried, you name it. They're also an excellent source of fiber, beta-carotene, vitamin C, iron, and potassium—just another reason to load up on green beans!


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