As a nutritional consultant, one of the simplest pieces of advice I give my clients is to eat seasonally. And every March, that advice suddenly becomes easier to follow. Farmers markets start to fill with bright greens and citrus. This is a welcome change after the heavy diets of winter. This also happens to be my birthday month (my sons’ birthdays are also within a few weeks of each other), so this time of year is always a fresh start in many ways. Cooking with seasonal spring produce is one of the easiest ways to make that transition.
Why using seasonal ingredients makes cooking easier
one of the easiest ways to make Any Is it better to eat? Cook using seasonal ingredients. This is the advice I often give my clients when they feel overwhelmed in the kitchen. When produce is at its peak, it tastes better, cooks faster, and usually requires little preparation, such as a bunch of asparagus roasted with olive oil and salt. Sliced ​​strawberries on top of homemade yogurt. Tangy arugula tossed with lemon and Parmesan cheese. When the ingredients are this fresh, the meal actually builds itself.
Examples of local agricultural products
Spring is also the time when the produce section becomes lively again after winter. Farmers markets (if you have access!) are filled with vegetables, herbs, and early berries. Suddenly it’s easier to make lighter meals around things that look delicious that week. I love strolling through the Saturday morning farmer’s market, but I don’t need to go out of my way to shop to make seasonal dishes. Many grocery stores now emphasize local produce. CSA box You can easily get what’s grown near you to your home.
Seasonal items: Spring edition
Here are some of the best fruits and vegetables to look for this time of year, tips for choosing them, and some easy ways to cook with them.
- strawberry
- artichoke
- fennel
- asparagus
- arugula
- spinach
- lettuce
- mint
- peas
- Japanese white radish
- green garlic
- onion
- carrot
- rhubarb
strawberry
How to buy strawberries
Look for fruit that is bright red, fragrant, and firm. Small to medium-sized strawberries often have the best flavor. Avoid containers with bruised or mushy fruit, and check the bottom of the carton to see if the berries are leaking juice. Tip: When you get home, transfer to a shallow container lined with paper towels to absorb excess moisture. Do not wash it off until just before eating!
Easy to use
Slice it and top it with yogurt or oatmeal, use it in this copycat Erewhon smoothie, add it to a spring salad, or steep it with a little honey and lemon for a quick dessert.
artichoke
How to buy artichokes
Choose artichokes with tightly packed leaves that feel heavy for their size. Leaves should look vibrant and fresh, and stems should look like they were freshly cut, not dried.
Easy to use
Steam or roast artichokes with olive oil, grill them for a smoky flavor, or add them to spinach salads or lemon pasta.
fennel
How to buy fennel
Look for bulbs that are firm, pale white, and not browning. Smaller bulbs tend to be softer and have a milder flavor. The feathery leaves should be bright green and look fresh.
Easy to use
Shave fennel into herb salads, roast it with pan-seared halibut or chicken, or sauté it with olive oil and garlic for a simple side.
asparagus
How to buy asparagus
Choose asparagus with strong stems and tightly closed ends. The spear should be bright green and not limp. Thick stems are just as flavorful as thin stems, and if they’re especially thick, just peel the bottom part.
Easy to use
Roast asparagus and blend it into immune-boosting soups, add it raw to salads, or stir it into risotto or goat cheese frittatas.
arugula
How to buy arugula
Fresh arugula should have leaves that are deep green, vibrant, and crunchy. Avoid tresses that look wilted, yellow, or damp. When you get home, place a paper towel over the vegetables and turn the container upside down. This will make it easier to absorb moisture.
Easy to use
Use it as the base for a simple salad, pair it with salmon, sprinkle it on top of a pizza, or toss it into a hot dish just before serving, where it will slowly wilt (and the slight peppery spiciness will dissipate).
spinach
How to buy spinach
Look for leaves that are dark green and crisp. Avoid spinach that is slimy or yellow. Baby spinach is softer and milder, while mature spinach has a slightly heartier texture. Just like when storing arugula, place a paper towel over the vegetables and invert the container.
Easy to use
The sky is the limit. Add a handful to your smoothie, saute it in ghee and top it with a fried egg, make saag paneer, add it to a garlicky pizza, treat yourself to a tart, or stir it into your pasta.
lettuce
How to buy lettuce
Look for ears that have lively leaves and feel crisp and moist. Butter lettuce, romaine, and small gems are especially popular in the spring. Avoid lettuce if the edges are wilted or brown.
Easy to use
Toss lettuce with a simple vinaigrette, use it as a wrap for tacos or grilled meats, or layer it on vegetable-based sandwiches.
mint
How to buy mints
Choose mint with bright green leaves that have a perky scent. Avoid bunches that are wilted or have black spots.
Easy to use
Add mint to this cumin chickpea salad, mix it into sauces and dressings (like tzatziki), or make a mint julep cocktail!
peas
How to buy peas
Fresh pea pods should be bright green, smooth, and firm. Avoid pods that look dull, patchy, or dry.
Easy to use
Add peas to a hearty salad or grain bowl. I also love blending it into a delicious pesto for crostini.
Japanese white radish
How to buy radish
Look for radishes that are bright in color and firm. If the green is still on it, it should look fresh and lively.
Easy to use
Slice radishes thinly for salads, roast (or air fry) until tender, or layer on toast with butter or goat cheese.
green garlic
How to buy green garlic
Green garlic resembles young or large onions. Choose plants with strong stems, bright green tops, and white bulbs that are not soft or wrinkled.
Easy to use
Use green garlic anywhere you would normally use garlic or scallions. You can lightly sauté it, add it to dressings, mix it into pasta, or use it as a dip for Garlic and Sage Sweet Potato Fries.
onion
How to buy onions
Look for firm onions with dry, papery skins. Avoid onions that feel soft or have wet spots. Place these on the counter.
Easy to use
Use onions as the base for soups, sautés, and frittatas, roast them with vegetables, or thinly slice them for caramelized onion and prosciutto pizza.
carrot
How to buy carrots
Choose carrots that are bright in color and firm. If possible, look for carrots with the green tops still attached. This usually indicates freshness.
Easy to use
Roast carrots and pair them with honey-lime yogurt, shave them into a salad, or make vegan flatbreads.
rhubarb
How to buy rhubarb
Look for sturdy stems that are bright pink or red. Avoid stems that appear soft or dry. (Rhubarb leaves are toxic, so be sure to throw them away.)
Easy to use
Try boiling rhubarb to make compotes, baking it to make potato chips or pies, or combining it with strawberries to make jam. We love rhubarb in breakfast as much as we love dessert.
lead the season
For me, spring always feels like a fresh start in the kitchen. A few seasonal ingredients, a drizzle of delicious olive oil and dinner was half done. If you lead with what’s in season, you’ll never run out of inspiration. Sometimes the best meals are the simplest.
This post was last updated on March 20, 2026 with new insights..
Source: Camille Styles – camillestyles.com
