your guide to april produce
+ recipe ideas for what's in season right now!
Hellloooo April! Q1 is officially over and the year feels like it’s flying by (but I always say that lol). I like to use the change in months & seasons as an opportunity to reflect on what’s serving me and what isn’t — wellness habits, skincare routines, foods I’m eating…all of it. Our body really appreciates when we align ourselves with the seasons. We rotate our wardrobes every season, so why not apply that to our habits and foods too?
In this modern world where strawberries are available year-round at your local grocery store, it’s honestly so easy to forget about the seasonality of crops. Sure, you could pick up some strawberries during the depths of winter, but 1) they’d probably taste pretty bad, 2) they’ll retain less micronutrients and 3) odds are they were shipped in from somewhere farrrr away. TLDR; eating seasonally is better for you, better for the planet, better tasting, and usually even cheaper!
Okay so let’s get into all of the yummy fruits and veggies that are in season right now, during the month of April! I’m writing this from the (not-so-Springy) city of Boston, so this produce guide is mostly applicable to any of y’all that live in the Northern Hemisphere. This isn’t an exhaustive list but does hit most of them :)
Fruits:
Strawberries: These are just starting to come into season, so they usually hit warmer regions first. Strawberries have a pretty low glycemic index so they won’t spike your blood sugar as much as other fruits.
Pineapple: Nothing beats a sweet, tangy pineapple when the temps warm up! Plus, it’s loaded with vitamin C, manganese, potassium, antioxidants & fiber.
TRY THIS: Honey Lime Salmon Bowls with Pineapple Cucumber Salsa
Rhubarb: Okay I just found out this is technically a vegetable lol, but strawberry rhubarb pie anyone!? Rhubarb is also a great source of vitamin K.
Citrus: We’re at the tail end of citrus season so get your fix of vitamin C through oranges, lemons and grapefruits while ya still can!
TRY THIS: Lemon Pistachio Olive Oil Cake
Veggies:
Asparagus: All hail the QUEEN of spring time produce…the asparagus! One of my absolute favorites, because it’s incredibly light, versatile & cooks quickly.
TRY THIS: Creamy Shrimp Scampi with Orzo and Asparagus — also uses parsley & lemon!
Artichokes: I have to admit…I’ve never been brave enough to work with whole, fresh artichokes. I’m more of a canned gal myself lol so let me know if you have any tips!
Spinach: Truly, is there anything spinach can’t do? Wilt it into a sauce, add it to your smoothies, use it as a salad base — the options are endless for this vitamin K, beta-carotene, folate & iron rich veggie.
TRY THIS: Copycat Sweetgreen Chicken Pesto Parm Bowl — also uses broccoli!
Radishes: Such a yummy, crunchy addition to a salad or a crudité platter. Also low in calories and a good source of vitamin C, potassium & fiber.
Peas: Snap peas, especially! Gosh these are so underrated in my opinion. I have a few recipes using them, but also just love dipping them in hummus for a quick snack.
TRY THIS: Honey Lime Shrimp Tacos with Snap Pea Cabbage Slaw — also uses cabbage, mint & green onion!
Carrots: It’s the beginning of carrot season! Not my favorite veggie to eat raw, but roasting them is a whole other story — it brings out their sweet flavor!
Cabbage: Cabbage is SO affordable and makes the perfect fiber-rich slaw to go with your tacos. A staple in our house.
TRY THIS: Quinoa Edamame Salad with Carrot Ginger Dressing — also uses carrots & green onions!
Cauliflower: This is also available in Fall and sometimes even Winter. Regardless, it’s a great fiber source and can be snuck into so many things.
TRY THIS: Sheet Pan Buffalo Chicken Meatballs and Roasted Veggies with Herb Yogurt Sauce — also uses carrots, parsley & chives!
Broccoli: Oh the humble broccoli! Skip the steaming and instead roast it up for a crispy, healthy addition to your meals.
TRY THIS: Roasted Broccoli Salad with Cranberries
Bok Choy: Also known as Chinese cabbage, this veggie definitely flies under the radar!
Beets: You either love em or you hate em, lol but they’re a great source of folate, fiber, vitamin C and potassium.
Green Onions: Also known as scallions, these are the perfect crunchy topping for Asian dishes, or a way to add a more mild onion-y flavor to slaws, chicken salads, etc.
Mint: Mint just screamssss Spring to me! It contains lots of antioxidants, which have anti-inflammatory and digestive benefits.
Chives: Very similar to green onions, they add a big boost of flavor to dips, egg salads, potato salads, etc.
Parsley: I’ll admit, parsley is never not in my fridge, but I’ll be sure to stock up extra this month! Almost every dish could benefit from a little parsley garnish, and it also offers lots of vitamin K, C & A.
TRY THIS: Sheet Pan Spinach Feta Turkey Meatballs with Green Goddess Sauce — also uses asparagus, chives & lemon!
That’s all for today friends! If reading through that list of Spring produce didn’t give you an instant dopamine rush…I honestly don’t know what will!! So excited to lean into all these fresh ingredients & flavors with my upcoming recipes :) Wishing you a lovely Spring weekend! See you back here next Saturday for another edition of Rooted.
XOXO,
Maddie