Have you noticed the changes in the produce section of your grocery store? Stores should be making room for spring vegetables that are about to come into season.  Here’s what to look for and a recipe or two to try:


Asparagus season is very short running from April to May, so grab the fresh stuff while you can. The local fresh asparagus is more tender and vibrant than imported asparagus.

https://chatelaine.com/recipe/world-cuisine-2/prosciutto-wrapped-asparagus-spears/     https://chatelaine.com/recipe/stovetop-cooking-method/spring-salad-with-asparagus/

Herbs and Sprouts:

Dill, chives, and parsley are the first to arrive.  After that comes the sprouts such as pea, radish, beet, and mustard.  https://chatelaine.com/recipe/vegetables/warm-asparagus-salad-with-chive-vinaigrette/    https://chatelaine.com/recipe/side-dishes-2/dijon-dill-shrimp-salad/

Fresh Greens:

Smaller salad greens, often referred to as baby greens, come up early compared to heads of lettuce.  Look for mache, mustard greens, cress, and arugula.  https://chatelaine.com/recipe/vegetarian/spring-superfood-salad-recipe/      https://chatelaine.com/recipe/stovetop-cooking-method/curtis-stones-grilled-chicken-recipe/


Radishes come in many varieties.  They have a sharp, sometimes spicy flavour and are full of crunch.  https://chatelaine.com/recipe/vegetarian/radish-pickles/     https://chatelaine.com/recipe/salads/carrot-radish-coleslaw/


Fresh peas are firm and sweet, nothing like the canned peas. Eating them straight from the pod should be a spring tradition. https://chatelaine.com/recipe/vegetables/penne-with-prosciutto-and-sugar-snap-peas/    https://chatelaine.com/recipe/vegetarian/potato-salad-with-parsley-vinaigrette/


Local spinach is so much more flavourful than the imported spinach so grab it while you can and remember if you cook it do it briefly.  https://chatelaine.com/recipe/saute-cooking-method/egg-and-toast-tartlet-brunch-recipe/    https://chatelaine.com/recipe/vegetables/perogies-with-garlic-spinach/


Cooking artichokes can seem intimidating.  In reality, it can be quite easy.  Here is everything you need to know https://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/


When looking for rhubarb look for thick stocks that are at least 10 inches long and remember the leaves are toxic https://chatelaine.com/recipe/desserts/rhubarb-buttermilk-tea-cake/    https://chatelaine.com/recipe/stovetop-cooking-method/pickled-rhubarb/