Birds chirping, tulips popping, trees budding – all of these are signs of spring in Michigan! At Capital City Market, we track the seasons through our produce department. We are ready with the season’s bounty and we sat down with our friends at Melissa’s Produce to bring you a guide to spring produce. Keep an eye out for these nine treasures in the coming weeks!
ARTICHOKES
In season March-May
A native to the Ligurian region of Italy, an artichoke is an immature flower bud of a thistle. Once trimmed of two leaf layers, halved top to bottom and inner hairy choke removed with the edge of a spoon, cook until the heart is fork tender.
We recommend to eat the fleshy end of each leaf and its ‘heart’ with luscious mayo, hollandaise, Asian dressing, or marinara. Mangia!
When shopping, choose artichokes with deep green coloring and full, compact heads that are heavy for their size.
📷 courtesy of Melissa’s Produce
RHUBARB
In season April-June
Crisp and tart, the stalks of this vegetable can be consumed raw in relish or quick pickled, but when cooked, its sour cherry flavor and rich texture is comfy food sweetened and stewed in baked goods or addictive and refreshing as a shrub for spring and summer cocktails.
When shopping, choose stalks that are firm and crisp with glossy skin that is free of blemishes.
📷 courtesy of Melissa’s Produce
BEETS
In season May-October
Fresh peeled and shredded, beets add a nice bit of sweetness and crunch to salads, or cook and cool thick cut rounds or ‘steaks’ and serve with a dollop of yogurt and a sprinkling of freshly chopped chive or dill. They pair well with other root veggies, citrus, and nuts.
RAMPS
In season whenever they feel like it
Harbingers of Spring, ramps, gently washed and patted dry, have a bold garlic-and-onion profile that make a fabulous pesto for pasta or folded into homemade focaccia. They are a favorite sautéed and served with eggs, fresh mushrooms, grilled lamb or chicken. Ramps are a wild vegetable that is foraged (not farmed). They are hard to come by but when you do find them, be sure to grab a bunch!
📷 courtesy of Melissa’s Produce
MUSHROOMS
Possessing the fifth taste, umami, and a satisfying meaty texture, roasted or sautéed mushrooms can replace some or all animal protein in dishes. Mushrooms pair well with proteins of all types, grains and nuts, as well as greens and herbs.
ASPARAGUS
In season April-June
Asparagus may be difficult to pair with wine, but once trimmed they are easy to serve raw on a grazing board. You can cook and serve “Hi-brow” steamed and dress with hollandaise sauce or casually grilled and tossed with chili oil or a healthy sprinkling of parmesan and toasted nuts.
When shopping, choose tips that are firm, clean with no slime or visible deterioration.
SPRING PEAS
In season June-September
Sweet and plump, Spring Peas are best simply steamed and dressed with a knob of butter or nut oil. Want to jazz them up? Pair with roasted mushrooms or bits of pork, toss into risotto, or as a salad with water chestnuts, Napa cabbage and sesame-soy dressing. Voila!
GREEN TOMATOES
Crisp and tart with a hint of sweetness, this fruit is for more than a breaded and fried side dish. Make wonderful fresh salsa or flavorful enchilada sauce, substituting tomatillos, or seed and pickle them for noshing or as a family BBQ condiment. Choose fruit that is firm with a bright green color and smooth skin.
📷 courtesy of Melissa’s Produce
RADISHES
In season May-October
Ranging from mild to peppery, radishes are always colorful whether raw or cooked. Cut pieces soaked in water maintains crispness and quells their bite, while cooking mellows their heat, bringing out a bit of sweetness. Keep an eye out for watermelon radishes this time of year!