Building

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Spring

Grocery

List

First and foremost, preparing the pantry for spring means shopping seasonally. If you have a local farmer’s market (and most towns do), health food store, or CSA, you’ll want to shop there–they’ll always have what’s being grown during that season. But if you don’t have access to a farmer’s market, prefer to do your shopping at a grocery store, or simply just want a handy guide for what to cook in spring (with some of our favorite recipes, too), keep reading.

Asparagus is a quintessential spring vegetable, in season from March to June, with a peak in April and May. Trust us, there is a major difference between in-season asparagus and out of season, so if you think you don’t like the vegetable–try it during springtime and we promise your mind will be changed.

Our asparagus with jammy eggs and caper vinaigrette is a stunning springtime side; perfect for any brunch you hold or simply when you feel like serving something impressive (even if it’s just for you). And we’d be remiss not to mention our zucchini and asparagus fritters with herbed goat cheese, the perfect portable hors d’oeuvre.

Enjoy broccoli while it’s still in season! This delicious, nutritious vegetable is at peak in March and April, so stock up and start cooking your broccoli recipes now. Our personal favorite is our broccoli sheet pan salad with chickpeas and feta–it’s the perfect light vegetarian dinner or hearty lunch.

We always know spring is in full swing when we start seeing some of our favorite herbs back at the farmer’s market. Dill, parsley, and chives bring a peppery freshness to every dish we garnish them with, and we can’t get enough. Our everything bagel dutch baby is far more than just a delicious breakfast–it’s also a way to pack in all of those herbs while they’re fresh for enjoying.

Both leeks and fennel are in season in the spring, and they’re best enjoyed together in our gorgeous lemony fennel, leek and cannellini stew–perfect for a spring day where there’s still a slight breeze that calls for warming up with seasonal flavors.

Parsnips are a highly underrated–and deeply versatile–vegetable, but we’re making it our mission to change their perception. They’re in season from late fall through spring, so enjoy them while you still can! The best way to dos? Our carrot parsnip rosemary cake, a refreshing, creative take on the classic dessert.

The small, delicate radishes that we’ve come to love crunching on are at peak in April, and you’ll want to stock up on them as a snack, best enjoyed with whatever dip you have–though we’d personally recommend our pea dip, given peas are also peaking at this time of year– a truly delicious springtime app, worth planning a party around.

Swiss chard, one of our favorite vegetables when it comes to both nutrition and taste, is in season beginning in May. Pro tip? Host a memorial day, make our mac and cheese with swiss chard, and keep the recipe handy–guests will ask.