April is the traditional start of spring, so now is about the time you'll start to see variations in the produce based on where you live. But it's also the time you're going to start seeing some awesome, vibrant veggies in the market. Without further ado, the April seasonal produce list!
Artichokes
One of my favorite vegetables is back in season! Artichokes are mostly grown in California, and in season from March to June. April and May are when they're in peak season, and as a result, most likely to have sales! Otherwise, they can get quite pricey (much like it's sister spring vegetable, asparagus).
Artichokes are a monocrop, but large producers are moving towards pesticide-free production. Artichokes are seriously loaded (with nutrients) - everything from fiber and vitamins to antioxidants. Canned artichokes are less nutritious compared to fresh ones, but still great!
Organic Meter: 🚫 / 🟢
Artichokes are prone to pests, so conventionally, they were sprayed with a ton of pesticides. But two catches - studies have found limited pesticide residue, and one of the leading US producers, Ocean Mist, has started transitioning to pesticide-free production. So, you can go either way on this one. I prefer to buy organic, whenever possible.
- Air fryer artichokes. This is a super simple but jam-packed-with-flavor recipe. You take whole artichokes, slice, season and air fry them. Noms. Recipe coming soon, so stay tuned!
- Easy artichoke frittata. Artichokes lend themselves really well to fritta given their unique, earthy flavors that pair great with eggs!
- Fresh artichoke dip. Most spinach and artichoke dips use canned heart of artichokes - but making it with fresh artichoke elevates the flavors SO much. Give this a try when it's in season - you won't regret it!
Asparagus
If you've read my other produce guides, you know I love asparagus when it's in season, and never buy it when it's not in season (since it's usually flown in from Latin America).
However, if you stick to seasonal consumption, studies have shown that asparagus has enzymes that help break down a common pesticide called malathion, so you don't need to go organic. Just cook them up in Spring!
Organic Meter: 🚫
Though asparagus doesn't have an exterior shell or husk, it seems to repel pesticides quite well. Studies have shown minimal residue on asparagus, so you can skip the organic on this one.
- Simple microwave asparagus recipe. Listen, roasted asparagus tastes great, but it's hard to beat a 10 minute recipe when you need greens in your life!
- Grilled asparagus in foil. I know that cookout season is upon us soon. So use this recipe for easy grilled asparagus, so it's ready in no time!
- Lemony asparagus pasta. Asparagus and lemons are a match made in heaven. And this pasta takes that one step further. Plus, it's simple!
- Easy asparagus casserole, with a crispy breadcrumb topping, and lots of ooey gooey cheese (perfect make-ahead dish!)
Avocado
April is a great time to buy Haas avocados, my favorite kind. But given their growing seasons, you can buy avocados throughout the year! However, try to buy individual avocados that are at varying stages of ripeness so you have some for the whole week!
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Avocado often makes it to EWG's "Clean" list and for good reason - studies often show very limited presence of pesticides on avocados, so you can skip the organic here as well and just reach for the traditional ones!
- Avocado fries. Check out these simple, air fryer avocado fries. The recipe is vegan and gluten-free! Add some creamy poblano sauce, refried beans, and pickled onions and you have amazing tacos!
- Guacamole. Okay, everyone has their favorite guacamole recipe, but this one is super simple and thanks to a secret tip, has the most even distribution of the best flavors you want. Seriously, give it a try!
- Avocado pickles. Don't roll your eyes! If you have some ripe but firm avocados, you have to make these and add them to everything - tacos, sandwiches, as a snack - you name it. You won't be disappointed.
Broccoli
Steamed broccoli is out, and roasted broccoli is in. But I also love using it in soups, fried rice, and so many other dishes once roasted! But then, for this month, I want to highlight my favorite way to sneak broccoli into meals - broccoli pesto!
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. Hence, it is acceptable to buy inorganic broccoli. Look for ones without brown spots!
- Simple roasted garlic broccoli. Take the florets apart, toss them with olive oil, salt and pepper, and then roast in the oven at 425F, evenly spaced, for 20 minutes or so. Turn them over once halfway through, and you're all set.
- Vegan broccoli pesto. Simple, 15 minute, vegan recipe that can be made nut free by swapping pine nuts with roasted broccoli. Delish!
- Quick leftovers fried rice. If you have day-old rice, this is the best way to use that up along with a bunch of fresh (or frozen) vegetables including broccoli. The secret spice ingredient in my recipe? Turmeric! Read on to find out more.
Brussels Sprouts
Okay, in all honesty, most of the cruciferous vegetables are in-season most of the year. So, yes, they're repeat offenders and maybe next year, I'll move them to an "always in season" section. But for now, let's admire these delicious air fryer Brussels sprouts. So soft and juicy on the insides, and so toasty and roasted on the outside. Yum.
Organic Meter: 🚫
Brussels Sprouts, cauliflower, cabbage and broccoli all have hardy outer protection that ward off most pests. The most common pest varieties (e.g. diamondback moths, cabbage loopers and maggots) are often managed biologically. Therefore, it is okay to buy inorganic!
- Super simple air fryer Brussels Sprouts. This is a go-to recipe at home. Remove the edges, and roast with avocado oil, salt, pepper and garlic powder. Delish!
- Vegan Brussels Sprouts Caesar salad. Delicious shredded Brussels sprouts with roasted chickpeas and a vegan Caesar dressing made with tahini, garlic and soy sauce (you can use tamari as well). Super simple, and absolutely delicious.
- Green shakshuka. Power-green packed breakfast (or breakfast for dinner!) dish with shredded Brussels sprouts, tomatillos and spinach for a delicious but easy meal.
Cauliflower
Cauliflower is so, so versatile, and you guys know by now that my favorite way to eat it is to roast it and throw it on everything.
Organic Meter: 🚫
Starting to sound like a broken record here, but cauliflower, like other cruciferous vegetables has hardy outer protection to ward off most pests. The most common pest varieties (e.g. diamondback moths, cabbage loopers and maggots) are often managed biologically. Therefore, it is okay to buy inorganic!
- Cauliflower Gnocchi. Cauliflower gnocchi is a new favorite in our household. Boil the florets, add flour, knead into dough balls. Then pan fry and serve with so many different types of sauces. Seriously delish.
- Korean Whole Roasted Cauliflower. This is a gochujang marinated cauliflower (well that, and tahini). Seriously you won't regret it.
- Mumbai Pav Bhaji. Cauliflower is a super important part of pav bhaji and gives it the texture I love. I mix up the other vegetables, but never the cauliflower!
Leeks
I know, I keep coming back to this delicious leek and mushroom pasta, but I am working on a number of recipes that I'll get up here soon! Leeks are so delicious, and super versatile as you'll see below. Don't have leeks but want the same flavor profile? Check out these common leek substitutes..
Organic Meter: 🚫
Though it might seem counterintuitive, most aromatics like onions and leeks seldom need to be organic (as long as you thoroughly wash them before using). They emit a strong sulphuric smell which naturally keeps pests away, reducing the need for chemicals, so I'd say skip the organic for this one!
- Creamy leek and mushroom pasta: This is light and creamy, with leek and mushrooms, fresh herbs, ricotta, and parmesan. It's also ready in just 40 minutes and perfect for a lazy weeknight dinner (though the recipe is written one-pot, if you have the time, cook them separately!)
- Rustic potato and leek soup. This is a hearty soup for some of the colder spring days before we launch into full-on summer.
- Caramelized leek and fava bean toast. Though I didn't highlight fava beans in my roundup, they are also in season. And more toast, yay!
Mushrooms
Okay, technically mushrooms are in season for a good chunk of the year. But Spring and Fall are when you get the really interesting varieties. Oyster mushrooms, for instance, are typically found here March to May. So, of course, I made the most delicious roasted oyster mushrooms.
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You can skip the organic for this one too. Mushrooms are typically grown under controlled indoor conditions (or foraged for in the wild) and in both those cases, you really don't have to worry much about chemical residues!
- Roasted oyster mushrooms. This is a super simple, 30 minute recipe that you'll make every week if you can. Great on salads, tacos, pasta, sandwiches, or as a standalone side.
- Teriyaki king oyster mushroom. This easy recipe uses extremely high heat over a short cooking time to deliver a delicious dish!
- Chanterelles on toast. I know, mushrooms and toast are a match made in heaven. Chanterelles start to show up late Spring (so closer to late April) but oh boy, they're so divine on toast!
Peas & Shoots
Technically, peas are in-season year-round, but pea shoots? That's a springtime favorite! I add peas to a lot of recipes, for instance, my air-fryer samosa recipe, as well as to my kitchari recipe.
Pea shoots really resemble microgreens in a lot of ways. So they're great to add as garnishes to nice hearty meals, use in salads, and my favorite - use it to make pea shoot pesto! Or even better, this delicious looking spring pasta below.
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Peas are a really interesting vegetable because you can go totally conventional if you're buying frozen peas, so for half the year you're fine. However, for fresh snap peas - high pesticide residue means it's better to go organic.
- Pea shoot pesto pasta. Okay, just look at how beautiful that pasta looks! Make those roasted oyster mushrooms, fry up some shallots, enjoy.
- Stir fried pea shoots with garlic. This is such a delicious, traditional Chinese accompaniment to most meals.
- Frittata with peas and brown rice. Does anything scream spring more than frittata? Nope, the answer is no. Check out this unique combo from the New York Times!
Radishes
There are two types of radishes - traditional red, and yellow daikon (or Korean radish). The former has a more peppery flavor, while the latter is sweeter.
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Radishes, at least the red kind, are used as a natural pesticide because of how peppery they are! This is driven by compounds called isothiocyanates, which repel pests. Daikon radishes are a bit more neutral, but you can typically go inorganic.
- Spicy loaded avocado toast with radish. I love adding radish to my avocado toast along with some jalapenos to really amp up the heat! Pairs perfectly with the creamy flavors of avocado.
- Simple oven roasted or air fryer radish: Basically, slice off the edges, cut them in halves, and then roast them after drizzling with olive oil, salt, and pepper. 425F for about 30 minutes should get them all toasty. Phenomenal.
- Spinach avocado salad with radish: Again, another instance where the peppery taste of radishes pair super well with a simple salad!
Shallots and Green Onions
Shallots and green onions impart a nice, onion-y, but still somehow sophisticated flavor to dishes (compared to their yellow or red cousins). I made this infographic to help folks figure out what to use when.
Organic Meter: 🚫
Onions can be bought inorganic (just wash them before using). This is because of the strong smell they emit to naturally keeps pests away, so no need for chemicals!
- Caramelized shallot pasta. Seriously, this pasta is so, so amazing. Caramelized onions have this almost jammy flavor that's hard to beat and caramelized shallots are just one step further.
- Kimchi-jeon (or pa-jeon). This are crispy pancakes that are a staple in most Korean households. If you add kimchi to the dish, it's kimchijeon, and when it's made with just scallions, it's pajeon. Delicious all day!
- Herby French shallot soup. Again, another contender for taking a fan-favorite onion hit and then replacing the onion with shallots.
Spring Greens & Herbs
More. Greens. The. Merrier. Heartier greens like kale and collard greens are almost out by now. But that means, there's more room for spinach and lettuce and all the herbs (okay I cheated and included herbs in here).
Organic Meter: 🟢
This depends to some degree on the specific green, but I'm going out on a limb to say, you should probably just get organic greens. Spinach is often one of the worst offenders when it comes to pesticide residues, as is lettuce.
- Traditional pesto alla Genovese (aka basil pesto). Basil is just starting to show up in our markets (but won't be "in season" until the summer!) That said, late April is about the time that you can buy fresh basil at the store and not get some really crimpy looking stuff, so I highly recommend buying then and drying the basil for use later to preserve maximum flavor. .
- Creamed Spinach, aka Spinach Maria. Creamed spinach dip with a nice kick from red pepper flakes - this is a Tennessee favorite!
- Vegan Efo Riro. Inspired by my favorite Nigerian carnivore, this is a delicious Nigerian spinach stew with a tangy red pepper base. This is a staple in our household and has been sister-in-law approved!
Hope you enjoyed this list. As always, if you want to check whether something is in season in your state, I recommend checking out the Seasonal Food Guide tool that can give you a precise answer! However, keep in mind that not every vegetable is grown in every state, and it's okay to eat seasonal from another state!
Check out the March seasonal produce guide and the May seasonal produce guide to see how things evolve from month-to-month. Or check out all the seasonal produce guides to see what's in season!
Hi Shruthi! I think it's really interesting to learn where out-of-season produce comes from. I'll definitely avoid asparagus in the off season from now on. Please keep these seasonal produce guides coming!
Thanks, Catherine! 🙂 Appreciate the kind words!