As 2023 gets going, here’s what’s in season this March and April.
Chives. With their purple blooms, they’re one of the prettiest and earliest harbingers of spring. Use chopped and raw in almost any dish. Cut and put in a vase.
Spring Onions. Fresh spring onions are a thing of beauty. With their long green stalks, they’re perfect in any dish. Perfect with eggs.
Spinach. We like to make cream of spinach soup and spinach salad when we happen upon young tender spinach.
Strawberries. Pluck the small ones for the best flavor. Try with sour cream and turbinado sugar. Check out or strawberry cake, tart and preserves recipes.
Kale. Spring brings a tender sweet taste to this year-round green. Check out our salad and pesto recipes.
Turnips. Use this root vegetable as you would potatoes—roasted or mashed with plenty of butter. Peel to remove the bitter exterior.
Radishes. Perfect for snacking and dipping in hummus. But have you ever had them roasted? We have a recipe.
