What’s in Season: Spring Edition!

Spring has finally arrived! After being cooped up all winter long in hibernation mode, there’s nothing better than opening all the windows and feeling the warm spring breeze dance through the house. Am I right?! Better than that though is thinking about all the delicious fresh foods that are in season!

In Connecticut, spring brings a variety of fresh produce as the weather warms and local farms begin to harvest early crops. The season starts with greens such as spinach, kale, and Swiss chard, which thrive in the cooler temperatures of early spring. Asparagus is another early-season favorite, typically available from mid to late April through June. This tender vegetable is highly prized for its fresh, earthy flavor and versatility in cooking.

By May, more vegetables and herbs become available, including radishes, scallions, and early lettuces. Rhubarb, known for its tart flavor, is also in season, often used in pies and desserts. Herbs like chives, parsley, and mint begin to flourish, adding fresh flavors to spring dishes. Strawberries, one of the first fruits of the season, start ripening toward the end of spring, offering a sweet taste of the warmer months to come - I’m already thinking about strawberry picking escapades mid-June brings!

As spring progresses into June, more produce becomes available, including peas, broccoli, and beets. Farmers' markets and local farms start showcasing an increasing variety of fresh, locally grown options. Eating seasonally not only ensures peak flavor and nutrition but also supports local agriculture, making spring an exciting time for fresh and delicious Connecticut-grown produce!

To check out the specific options in season this spring, check out the CT Grown Crop Calendar !