What Fruits and Vegetables Are in Season in April (and How to Prepare Them)
Fresh food is perhaps one of nature’s greatest gifts that we can enjoy. Call me a tree lover, but the plants are truly incredible. I don’t have a proper garden at the moment – I have a north-facing potted plant on my balcony – but if you’ve ever grown vegetables or even flowers from seed, you know what I mean. Plants create giant flowers and fruits from dirt and sunlight . It’s magic and we reap the benefits. In this monthly article, I’ll highlight seasonal fruits and vegetables and some recipes that can be used in them.
As for this month: it was spring for a while, but it finally became like that. And now, after a long winter, greens and some fruits are returning to our markets.
Why you should buy seasonal products
Any chef and serious home cook will be interested in cooking seasonally (using ingredients that are in season for your specific region). Using seasonal produce is often cheaper; there will most likely be more of it in your region; and the products taste better because they don’t have to travel long distances to get to your market.
When you shop in season, you may see a greater variety of certain foods, such as tender greens and fruits, that don’t travel well out of state. I often see green chard on the shelves, but when rainbow chard shows up, I suddenly want to make Swiss capuns again.
What’s in season now
Grocery shelves are always less stable in late February and early April on this side of the hemisphere. But as soon as the frost ends, new fruits and vegetables begin to appear. For those who grow their own food, keep an eye on our Home & Garden section for tips.
Products to try right now:
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Asparagus
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Beet greens
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Parsnip
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lettuce
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Radishes and their greens
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Rhubarb
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Spinach
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Turnip
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Chard
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Arugula
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Escarole
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Peas
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Snow peas
Products we are looking forward to:
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Apricots
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Strawberry
Keep in mind that your particular area may be warmer or cooler, so don’t despair if rhubarb isn’t quite in season in your area for a few more weeks, and if you’ve been eating strawberries for a week, yay for you!
What to cook with the spring gift
You may have noticed that greens and root vegetables are the stars of spring. This is a great time to add this nutritious foliage to your savory dishes before we become fruit-obsessed in a couple of months.
One of my favorite things to do with leafy greens like spinach, chard, beets and radishes, as well as escarole, not to mention mustard greens and kale, is to chop them up and sauté them in a lightly oiled pan with a little salt and garlic. I can then use them in a variety of ways, such as filling omelettes, adding them to soups and stews , as a pizza topping , and adding them to rice dishes.
I love blanched asparagus with eggs (hard-boiled, scrambled eggs, scrambled eggs – anything with eggs), but if you’re using it as a side dish, try asparagus prepared this simple and savory way . Easily roast turnips and parsnips in the air fryer . Fill your warm salads with arugula, green peas and lettuce, and add snow peas to zesty fries.
Rhubarb is a special stem. When cooked, they have a tart flavor and a shiny pink color, so I recommend cooking or processing them in the following ways. When raw, they are too sour. The leaves are toxic, so cut them off and compost them if they are still on the stem. Use rhubarb in pies, pickle them , bake a rhubarb pie , or try a rhubarb-infused vodka .
Fresh apricots and strawberries will be on the way soon, so keep an eye on your local farmers markets. You know summer is just around the corner when you see green sea foam containers filled to the brim with heaps of tiny strawberries.