We love heading to the Farmer’s market for meal inspiration, especially in late April/May when spring produce is abundant. Eating seasonally is a great way to naturally change up your diet so that your meals remain fresh and you’re excited to eat them. Here are a few of our favorite spring farmers market foods and recipe ideas.
These peas in pods are sweet, crunchy, and a perfect on-the-go way to grab a serving of veggies. Dip them in hummus or yogurt dip. Eat them plain. Steam and drizzle with olive oil or lemon juice. Or add Bumble Bee® Solid White Albacore Tuna to springtime pasta dishes like this Orecchiette with Snap Peas and Tuna from Eating in Color.
If you see green pods that look similar to edamame, but are larger, they are likely fava beans (also sometimes called broad beans). These beans are rich in nutrition, including fiber, protein, iron, and B vitamins; delicious; and can be incorporated into many different dishes. They do require a bit of prep, but it’s not difficult with a few tips like these ones from Epricurious . Try this light and fresh Toasted Barley Salad with Fava & Fennel by The Foodie Dietitian. Pair them with Bumble Bee® Solid White Albacore for a filling meal.
This green, spiny, unique looking veggie is another spring highlight. Artichokes can be eaten on their own or incorporated into salads, pasta dishes, and of course, dips. They’re a really good source of fiber (6 grams per artichoke!), and also packed with antioxidants. They may seem intimidating to cook from fresh, but they’re actually really easy. You can steam, stuff and bake, grill, or roast artichokes. We’re especially smitten with these Grilled Artichokes with Garlic Butter from Foodie Crush, which are perfect for a spring BBQ.
These unique wild veggies are edible shoots from the ostrich fern. They are exclusive to the spring season, specifically May, and are typically available only for a few weeks. They have a flavor that some say resembles a cross between asparagus, spinach, and artichoke. They are green, and look like a short stem with a tightly curled coil at the top. If you see them, grab some to try in this Thai Fried Fiddlehead recipe from Eat Halifax or the Roasted Fiddlehead Ferns with Meyer Lemon and Capers from Tasting Table. It may sound intimidating to prepare this new-to-you veggie, but they cook up very similarly to asparagus, so you can steam, sauté, or roast them.
The only fruit to make this list, strawberries may be common year round in the grocery store, but similar to tomatoes, they’re infinitely better when in season. Strawberries are packed with vitamin C and also rich in fiber, and make themselves useful in a variety of dishes. So, while you may buy them thinking about breakfast and snacks or desserts, try them in a few savory dishes, like this unexpected but delicious Tuna Berry Mango Avocado Salad by Serena Bakes.