When the first bundles of pencil-thin asparagus start showing up at the market, you know it's officially spring. Asparagus can be prepared in innumerable ways, but early-harvest stalks are so delicious raw that they may not even make it to cooking.
Get the Recipes: Healthy Asparagus Recipes
Head to your local farmer's market or U-pick, and, depending on your latitude, you can get fresh strawberries in peak season from mid-April to early June. If you can muster the willpower not to eat them all straight out of the container, try one of the recipes in our gallery below.
Get the Recipes: Favorite Strawberry Recipes
Once a home-baking staple, this sweet-tart vegetable (it's the leaf stalk of the plant, not botanically a fruit) has waned in popularity, and that's a shame. Rhubarb peaks in availability from April to June, grows all over the country, and can be used in savory applications like the tangy chutney below in addition to traditional sweet desserts.
Get the Recipes: Our Best Rhubarb Recipes
Although you can get artichokes any time of year or use the jarred variety, fresh ones in season just taste so much better. From dips to pizzas to spring veggie-packed pastas, celebrate the start of warmer weather with our best artichoke recipes.
Get the Recipes: Our Favorite Artichoke Recipes