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 cook 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 seasonal ingredients into delicious meals. 

By the end of this episode, you’ll:

1. Learn how to shop for and cook with peak-season ingredients like snap peas, green garlic, and strawberries
2. Get foolproof recipes like crispy sheet pan gnocchi with any combo of spring veggies, and a no-fuss rhubarb tart made with store-bought frozen puff pastry
3. Discover easy 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.  

Listen now and get inspired to cook vibrant, seasonal meals with ease—straight from the farmers’ market to your table!

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Links:

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

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

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