FruitsAndVeggiesMoreMatters.org
Here is an updated list of in-season fruits and vegetables, which are almost always cheaper than buying out-of-season produce. Greater supply…lower prices. The price of items on the winter fruits and vegetable list will be rising.
This list comes from FruitsAndVeggiesMoreMatters.org. Almost all of these spring fruits and vegetables are familiar to me, unlike many of the items on the winter fruits and veggies list.
In-season produce for March, April, and May
Apricots
Artichokes
Asparagus
Belgian Endive * this is good fresh or lightly sauteed with olive oil, salt, and pepper
Broccoli
Butter Lettuce
Chayote Squash
Cherimoya
Chives
Collard Greens
Corn
English Peas
Fava Beans
Fennel
Fiddlehead Ferns * no idea what this is – any recipe suggestions?
Green Beans
Honeydew
Mango
Morel Mushrooms
Mustard Greens
Oranges
Limes
Lychee
Pea Pods
Pineapple
Ramps * again, I have no clue what this is – any ideas?
Rhubarb * pictured above
Snow Peas
Sorrel
Spinach
Spring Baby Lettuce
Strawberries
Sugar Snap Peas
Swiss Chard
Vidalia Onions
Watercress
Click on the items that are underlined in blue for recipe suggestions and fun facts about the fruit or vegetable. Did you know Chayote Squash is a good source of vitamin C and will keep for up to a month if refrigerated in a plastic bag? Or that you should never eat Rhubarb leaves? Deep red Rhubarb stalks are sweet and rich. Unlike some produce, size does not indicate tenderness.
March 3rd, 2010 at 6:58 pm
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March 3rd, 2010 at 8:56 pm
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March 4th, 2010 at 4:39 am
[...] Bargain Babe » Grocery savings: spring fruits and vegetables [...]
March 4th, 2010 at 9:14 am
[...] Bargain Babe » Grocery savings: spring fruits and vegetables [...]
March 4th, 2010 at 4:40 pm
[...] Bargain Babe » Grocery savings: spring fruits and vegetables [...]
March 4th, 2010 at 5:03 pm
Ramps are in the onion/leek/scallion family. I think they most resemble small leeks, and are crunchy like leeks. You can use them as leeks in stir-fries and soups.
March 4th, 2010 at 5:40 pm
Fiddlehead fern is a bit of a misnomer, as it’s not really like common ferns we most often think of. It looks like a stem with a coiled head resembling the coiled end of a fiddle (and other stringed instruments). I’ve seen it on the Food Network, where it’s been steamed until tender, or sauteed in olive oil and garlic. Very interesting looking veggie-type side dish. I’m sure recipes can be found on FoodNetwork.com or AllRecipes.com. I’ve had good luck with both sites for various kinds of recipes.
March 5th, 2010 at 6:04 am
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March 5th, 2010 at 6:33 am
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March 5th, 2010 at 10:39 am
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March 5th, 2010 at 9:16 pm
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March 9th, 2010 at 8:21 am
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March 9th, 2010 at 8:24 am
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April 8th, 2010 at 12:18 pm
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April 9th, 2010 at 8:59 am
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