Spring is the season for young and tender treats right from the garden. Snack on raw peas and radishes, add fresh berries to your cereal, and get ready for crisp salads every day. Start throwing herbs and cooking greens into every pot, and enjoy asparagus steamed, grilled or any way you like.

You may not realize it, but many animal products are seasonal, too. Eggs from hens raised on pasture are likely to be most nutritious when the hens are pecking bright green grasses. When cows are chewing on those same vibrant pastures, their milk (and cheeses made with it) is also full of extra healthy goodness.

Spring is also the favorite season of food foragers. To learn to hunt wild edibles, such as delectable morel mushrooms and funky fiddleheads, connect with a local foraging group via the Internet (try searching “food foraging” and your state name). You’ll also want to get your hands on local field guides and one of the classic foraging texts: Stalking the Wild Asparagus by Euell Gibbons or The Forager’s Harvest by Samuel Thayer.

What’s In Season?

Most of the foods below are likely to be in season during April or May in many parts of the United States. You should be able to find the best deals on these foods this time of year in grocery stores and at farmers markets, which means it’s a good time to stock up on items that preserve well. For example, you may want to dry herbs and freeze berries for later use. (To learn more about when and how to preserve different foods, see Enjoy Fresh, Local Food All Year. To see which foods are in season in your area, click on your state at this Peak Season Map.)

Herbs: chervil, chives, dill, horseradish root, mint, parsley, tarragon

Salad greens: arugula (rocket), baby lettuces, endive, mâche (corn salad), mizuna, pac choi, sorrel, spinach, watercress

Cooking greens: beet greens, chard, collards, kale, radish greens, spinach, turnip greens

Root veggies: beets, parsnips, radishes, salad turnips

Garden veggies: asparagus, garden peas, potatoes, scallions, spring onions, sugar snap peas

Sea veggies: dulse, various kelps (e.g. kombu, wakame), nori (laver), wrack

Fruits: apricots, blackberries, blueberries, boysenberries, cherries, nectarines, peaches, plums, raspberries, rhubarb (not technically a fruit), strawberries

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Arugula & Fava-Bean Bruschetta

Written by Laura Klein   

The pairing of these classic Italian ingredients, arugula, fava beans, and Pecorino Romano or Parmesan cheese makes this delicious bruschetta recipe a springtime treat! To make this an easy recipe, look for shelled fava beans at your local farmers market (if you can't find fava-beans or they are out of season, you can substitute edamame). This delicious, healthy recipe with tender, sweet fava-beans and spicy arugula, can boost libido, improve blood circulation and is rich with antioxidants, Vitamin A and C. Get healthy and get cooking!

Ingredients:
Bruschetta:
1 baguette cut on the bias (diagonal) into slices
½ cup of Olive Oil
4 garlic cloves (smashed skins removed)
½ cup of basil
Salt & Pepper

Fava-beans:
2 pounds fava beans (unshelled weight)
2-3 tablespoons of extra virgin olive oil
2 garlic cloves smashed and minced
¼ cup of dry wine (chardonnay)
3 tablespoons of Pecorino or Parmigianino cheese
¼ teaspoon of lemon zest
½ teaspoon of lemon juice
Pepper

Shaved Pecorino or Parmigiano for garnish

Method :
Preheat oven to 350° degrees.

In pan, heat ½ cup of extra virgin olive oil. Add garlic gloves and basil. Sautee for approximately 30 seconds or until garlic starts giving off its aroma. Sprinkle with a dash of salt and pepper.
Pour contents into a measuring cup.

Place cut pieces of bread onto a baking sheet. Using a pastry brush, dab the "flavored olive oil" onto each piece of bread. Toast in oven for approximately 10-15 minutes or until golden brown.

Meanwhile if fava beans are not shelled, remove beans from pods. Next place fava beans in boiling water for 3-4 minutes (until just tender). Drain and place in an ice water bath to stop cooking. To remove skin from beans, gently pinch end with finger and thumb to break the skin and push out the bean. (If you have kids, this is a great job for them!)

Add 2 tablespoons of olive oil to a medium sized pan, add chopped garlic (be careful not to cook too high or too long as garlic can turn brown and become bitter), fava-beans, dry wine and stir. Cook over low heat for about 8-10 minutes until beans are soft and flavors are combined. Salt and pepper to taste.

Next, puree fava-bean mixture in a food processor or blender. Remove half of the puree to a large bowl. Add to the processor with remaining fava-bean puree, a ½ cup of arugula, Parmigiano or pecorino cheese, lemon zest, lemon juice, and a dash of salt and pepper. Blend until smooth and add to bowl. Roughly chop remaining cup of arugula and stir into fava-bean mixture.

Spoon fava-bean mixture onto each piece of toast and garnish with shaved piece of Parmigiano.

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Fresh Herb Organic Broccoli Tossed with Pasta, Toasted Pine Nuts & Parmesan Cheese

Written by Laura Klein   

Try this delicious, kid-friendly vegetarian recipe for your meatless Monday! The garlic, pine nuts, and white wine pump up the flavor in this dish. And the parmesan cheese disguises the broccoli flavor for the kids.

Ingredients:

6 tablespoons olive oil
6 garlic cloves
1 1/2 lb Broccoli, cut into florets and small stem pieces
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup of pine nuts
1 cup fresh herbs
juice of 1 lemon
1/2 cup of parmesan cheese
salt and pepper

Method:

Cut broccoli from the stems and into small florets. Trim and shave off dry ends stems (if necessary) and slice thin.

Heat olive oil over medium high heat. Add garlic, broccoli, white wine, and chicken stock to pan and pinch of salt and pepper to taste. Simmer 30-45 minutes over medium high heat until fork-tender and broccoli is falling apart.

While broccoli is simmering, toast pine nuts in a dry pan over medium low heat
until fragrant, 1-2 minutes. Remove from heat and cool.

Once broccoli is done, combine it in the food processor with pine nuts, herbs, lemon juice, and parmesan cheese. Blend until slightly chunky.

Toss broccoli mix with cooked pasta, add olive oil (if necessary) to loosen it up a bit. Taste for seasoning.

Serve and enjoy!

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Organic Tarte Tatin

Written by Laura Klein   

This dessert recipe is absolutely delicious. What's great about it, it can be made ahead, and reheated at the last minute for your guests.

Serves 6 to 8

Ingredients:

Pate Brisee:

About 12 ounces (scant 2 ¼ cups) all-purpose flour, sifted
1 teaspoon kosher salt
8 ounces cold unsalted butter, cut into ¼ inch cubes
¼ cup ice water

Apples:

5 pounds (10 to 12) Pink Lady apples (or pears)
¾ cup raw turbinado sugar
2 tablespoons unsalted butter
¼ cup brandy
Crème fraiche or vanilla ice cream

Method:

Pate Brisee:

1. This recipe makes enough dough for 2 tarts, so you can freeze half for another time. Put 1 cup of the flour and the salt in the bowl of a heavy-duty mixer fitted with the paddle attachment. With the mixer on low speed, add the butter a small handful at a time, then increase the speed to medium and mix until the butter is completely blended with the flour. Stop to scrape down the sides of the bowl as necessary. Reduce the speed to low, add the remaining 1 cup flour, and mix just to combine. Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch.
2. Remove the dough from the mixer; check to be certain there are no visible pieces of butter remaining, then return the dough to the mixer and blend briefly if necessary. Using a pastry scraper, divide the dough in half. Pat each piece into a 7-to-8 inch disk and wrap in PVC free plastic wrap. The second disk can be stored in the freezer for up to 1 month. Refrigerate the other piece for at least 1 hour, or up to a day. (If the dough does not rest, it will shrink as it bakes.)

Tart:

1. Peel the apples with a vegetable peeler and cut them in half lengthwise. Use a melon baller to remove the seeds and cores and a pairing knife to remove any stems. Trim the root and stem ends to create flat surfaces.
2. Pull out a heavy ovenproof skillet or a traditional Tarte Tatin pan that is, 9 ½ inches across, and 1 ¾ inches deep (the height is crucial, as the sugar will bubble up as it caramelizes.)
3. Prepare a dry surface to roll out your dough. Lightly dust it and your rolling pin with flour. Roll the dough out into a circle, rotating it a quarter turn after each roll of the rolling pin. Roll out the dough so it is just slightly larger than the pan and just under ¼ inch thick. Lightly dust the top of the dough with flour and fold the dough in half, lightly dust it again and then fold again to form a triangle. Put on a plate and refrigerate until ready to use.
4. Spread the sugar in an even layer in the bottom of the pan. Cut the butter into 6 pieces and distribute over sugar. Arrange a circle of apples cut side up around the perimeter of the pan, with all the halves facing the same direction, forming a snug circle. Cut another apple half or two lengthwise in half and place the pieces in center of the pan, cut side up so that they too fit snugly. Reserve any remaining apples to add to the pan as the other apples shrink and make additional room in the tart.
5. Place the pan over medium to medium-high heat to melt sugar and butter (this will make your caramel sauce). Add the brandy. You will see a dramatic increase in the amount of liquid in the pan from the juices of the apples. The liquid will bubble up around the apples as they cook. Use a wooden spoon, and push apples lightly or shake the pan from time to time to loosen the apples to prevent sticking. When the apples have cooked down enough to create some spaces between them, gently move them apart as necessary and fit in any remaining apples halves.
6. Reduce the caramel, be patient it can take up to 1 hour. Cook it on the stovetop until it is a very rich, deep amber color and is evenly distributed on the bottom of the pan. If you don't reduce the caramel enough, you will be left with too much liquid when the tart is unmolded, and will leave you with a soggy crust. When the caramel is thickened and a deep brown color - be careful not to burn it - remove the pan from the heat.
7. Meanwhile, put a rack in the center of the over and preheat it to 375° F.
8. Remove the dough from the refrigerator, unfold it, and drape it over the pan. Using your fingers, gently tuck and crimp the dough around the apples between them and the pan. Then tuck in the dough around the apples.
9. Bake for about 40 minutes, or until the dough is golden brown. Remove tart from the oven and let it rest for about 30 minutes. The apples will absorb more of the hot caramel. Do not let the tart sit longer or the caramel may stick to the pan, causing the apples to fall apart when the tart is unmolded.
10. Invert tart onto a serving platter that is a little larger than your pan (if you plan to reheat the tart, use an ovenproof platter) with a lip over the tart, and then carefully invert it onto the platter. If necessary, use a fork or knife to gently rearrange any apples that may be out of place. The tart is at its peak after it has rested for several hours at room temperature or in the refrigerator. The apples absorb even more of the caramel as it sits.s
11. If the tart has been refrigerated, reheat in a hot oven for a few minutes before serving. Top each slice with a dollop of crème fraiche or vanilla ice cream.

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