Spring farmers’ market must-haves!
Our 8 favorite recipes for seasonal home cooking
What’s in season right now?
From crisp asparagus to the sweetest peas, tender greens, and fragrant green garlic, the farmers market is bursting with fresh flavors!
But what do you make with all the seasonal produce you bring home?
Cooking with early spring produce is exciting, but it can also feel tricky. This week, we’re exploring how to turn your market haul into delicious meals by sharing foolproof recipes with peak-season ingredients, like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store bought frozen puff pastry. We also explore the techniques to bring out the best in fresh produce, like roasting your artichokes to caramelized perfection, and blending asparagus spears into a silky sauce for pasta.
We’ve rounded up all of our favorite produce picks and recipes to go with each below. And listen now for more on how to get inspired to cook vibrant, seasonal meals with ease—straight from the farmers’ market to your table!
What’s your favorite spring farmers’ market find?
RECIPE ROUNDUP:
Artichokes: Sonya’s roasted artichokes, and also this lovely version from Adeena Sussman, and a sheet pan meal with chicken and artichokes
Asparagus: Penne with asparagus and lemon sauce by Faith Heller Willinger, from The 150 Best American Recipes cookbook
Fennel: Colu Henry’s spicy citrus chicken with fennel and crushed olive pilaf from her Substack
Spring peas: Spring pea salad with dates and walnuts from Food Network Magazine
Green garlic: Green garlic salsa verde from Wishbone Kitchen
Rhubarb: Rhubarb tart using frozen puff pastry from Taste of Home (with video too!), and strawbery rhubarb cobbler by Rich Rosendale
Mix of spring vegetables: Sheet-pan gnocchi with asparagus, leeks, and peas by Susan Spungen for NYT Cooking (unlocked), and Le Vignole - Italian spring vegetable stew from Italian food forever
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I appreciate when farmers grow a variety of vegetables. Hubby and I grew and sold for 3 years until the land was sold.
One year we had 7 kinds of radishes. I created bouquets with them.
Look in the seed catalogs to see the variety that is available.
I am not able to pull up the sheet pan gnocchi via ny times