What’s in Season – Spring 2016

Produce Report Spring 2016March through Early June

List by Francie Szostak
Photography by Joe Laedtke

Come springtime, many of us crave a nice big bowl of anything green. From arugula to spinach, the crisp freshness of spring salads are always a much welcomed experience for our taste buds and physique after winter months filled with root veggies and squash (turnips are delicious, but a person can only eat so many).

In addition to a diverse foundation of greens, there are many other spring produce toppings to round out a seasonal salad. Try thinly shaving asparagus and radishes, or blending herbs into your favorite dressing, for lots of added fresh flavor.

  • Arugula
  • Asparagus
  • Beets and beet greens
  • Bok choy
  • Broccoli raab
  • Chives
  • Cilantro
  • Collards
  • Dandelion greens
  • Fiddleheads
  • Green garlic
  • Horseradish
  • Kale
  • Kohlrabi
  • Lettuce
  • Mint
  • Mustard greens
  • Mushrooms
  • Parsley
  • Pea shoots
  • Radishes
  • Ramps
  • Rhubarb
  • Salad turnips (Hakurei)
  • Sorrel
  • Spinach
  • Spring Peas
  • Sprouts
  • Swiss chard

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