Right now, in spring, the vegetables and fruit worth buying are asparagus, English peas, strawberries, artichokes, and spring onions. They show up in US markets roughly from March through June depending on where you live, and none of them need much done to them: a hot pan, olive oil, maybe a squeeze of lemon. Here's what's actually in season and the simplest way to handle each one.
What's in season in spring?
Spring produce ripens in a rough order. Spring onions and asparagus tend to show up first as the ground warms, peas follow a few weeks later, and strawberries and artichokes round things out as the season peaks. Exact timing depends a lot on your climate zone, so a market in Georgia will see asparagus well before one in Minnesota. Treat the table below as a general US guide, not a fixed calendar for your zip code.
| Produce | Peak months (US, general) | Simple way to cook it |
|---|---|---|
| Asparagus | March to June | Roast at 425°F for 10-12 minutes with olive oil and salt |
| English peas | April to June | Blanch 1-2 minutes, toss with butter and mint |
| Strawberries | April to June | Eat raw, or macerate with sugar and lemon juice |
| Artichokes | March to May | Steam whole for 25-35 minutes, dip leaves in melted butter |
| Spring onions | March to May | Grill whole until charred, then chop into eggs or salads |
How long does spring produce actually stay in season?
Most of it has a short window, somewhere between two and eight weeks depending on the crop. Asparagus has the longest run, often six to eight weeks in a given region. Local strawberries and artichokes tend to peak for just two or three weeks in any one place before quality drops off. If you want the best of a specific item, ask at your farmers market which week is the actual peak rather than assuming "spring" covers it evenly.
How do you cook asparagus without overcooking it?
Asparagus turns mushy fast, and the fix is high heat and a short cook time rather than boiling it into submission.
- Snap off the woody ends by bending each stalk near the bottom until it breaks naturally.
- Toss the spears with olive oil, salt, and pepper on a sheet pan.
- Roast at 425°F for 10-12 minutes, turning once, until the tips are just starting to brown.
- Finish with lemon zest or a shaving of parmesan right before serving.
Thin spears need closer to 8 minutes, thick ones can take 14. Pull them while they still have a slight bite; they keep cooking a bit off the heat.