Spring is finally here, which means some of my favorite foods are starting to show up at the Farmer’s Market again! Of course, there are still few months to go before we can bite into a juicy strawberry or slice a fresh tomato but until then, we’ve got plenty of spring greens to get through! Here are some of my favorites:


You probably see broccoli in your local grocery store year round, but now is the best time to buy it. It’s fresh, flavorful and crisp! Broccoli is one of my go-to vegetables for salads because you can add dressing long before serving and it won’t get soggy. This Broccoli Cashew Crunch Salad is a great spring time lunch!

brocoli salad


Fennel can be eaten a variety of ways – chop the blub and roast it or use the seeds to give your dinner a hint of licorice-y flavor. My favorite way to use fennel is shaved thin in a salad with a sprinkle of fresh fennel fronds! Try this Orange, Fennel and Pecan Salad.


Green Beans

Green beans are always associated with Thanksgiving, so it may be surprising that they are in season this month! Pick some up next time you’re at the store, steam them and top with a sprinkle of toasted pecans as a quick side dish. I also love these Roasted Green Beans with Walnuts, Lemon and Cranberries.



If you love to bake, then you’ll love spring rhubarb! I always get excited when I see rhubarb on the shelves at my local store because it means berry pies and crisps are right around the corner! Rhubarb can be bitter, so it’s best mixed with plenty of sugar and a sweet berry (like strawberries!) Try these Strawberry Rhubarb Hand Pies with Pecan Crust.



I have spinach in my fridge all year long, but in the spring it always tastes fresher! One easy way to incorporate more spinach in your meals is by using it in place of basil in pesto. If you’ve rather have it fresh, try throwing a handful into pasta like this Lemon-Pistachio Spaghetti with Spinach.


What fresh finds are you looking forward to eating most this month?