The birds are singing, the sun is warmer. Spring is in the air! With spring comes new fresh produce ready to eat! It’s never too early to start thinking about the delicious foods that will soon be in season. However, with today’s well-stocked grocery stores it’s not always easy to tell which produce is seasonal and which has been shipped in from halfway around the world. Your local produce may vary from the list I’m sharing with you, but this should serve as a general guide to help you get started. If you are looking for more seasonal produce and other seasonal treats, check out your local farmer’s markets and CSA boxes.
Even if you are living in a colder climate there is still local seasonal spring goodies to look forward to. I’m from Vermont, and you’ll be hard pressed to find anything local growing outside this time of year. The ground is still frozen, and probably covered with snow! However, one of perhaps the most delicious spring foods will soon be arriving: maple syrup. This means one thing: sugar on snow. for the uninitiated Sugar on Snow parties menu includes fresh clean snow with warm maple syrup drizzled over it, a nice and sour dill pickle and an apple cider doughnut. Your syrup soon forms a gummy, chewy sugary sweet over your snow, and while they are delicious when eaten together, eating the syrup off the top is always a good way to go. It’s rounded out with the pickle and the fresh, warm cider doughnut. It’s the perfect way to spend a warm March afternoon.
Seasonal eating means enjoying all of the foods the season has to offer, not just the ones that grow in the ground or on a tree!
Spring Seasonal Produce:
- Bitter melon
- Honeydew Melon
- Morel Mushrooms
- Mustard Greens
- Swiss Chard
- Vidalia Onions
- Fava Beans
- Fiddlehead Ferns
- Green beans
- Maple Syrup & Maple Sugar
Get free printable seasonal produce lists for all four seasons, including spring, in the Wildwood Living workbook! Print them out and hang it on your fridge for easy reference.
Veggies aren’t the only thing in season right now. Many animals are getting ready to give birth in the spring. With modern dairy practices, milk is now available year round, but that was not always the case. Milk and dairy products are also a good addition to a spring seasonal menu, especially fresh cheeses, and milk or cream. Spring also means lambing season, so carnivores, yes, lamb is in season now too.
Seasonal eating doesn’t just help us reduce our environmental impact, and give us access to the freshest foods available. It can also be a tool that helps us connect with our past where seasonal eating wasn’t a choice, it was a necessity. Many of the dishes associated with certain holidays are simply the foods that were available at that time. You ate with the seasons, or you ate what foods you could preserve through the lean times. It was how life worked. There was no supermarket, there was no flying in foods from around the world. You ate what was available around you either by foraging or growing.