April Produce Guide

Welcome Spring, and welcome to month 4 of our Monthly Seasonal Produce Guides!

April is all about spring vegetables—asparagus and artichokes are at their peak, snap peas begin to make an appearance, as well as young carrots with their fern-like carrot tops, and fava beans. Spring garlic, spring onions, leeks and fennel are thriving, as are the first spring radishes.

Winter citrus are fading, and while we are seeing some early strawberries, the “fruit” of April isn’t really a fruit, but a vegetable that acts like one—rhubarb. Perfect for pies and cobblers.

What’s in season in April?

  • Peas: Treat yourself to a handful of fresh snap peas, sear them and toss them with olive oil and mint.
  • Carrots: Did you know that “baby” carrots aren’t really juvenile carrots at all, but regular carrots cut and shaped into bite-sized pieces? Nab a bunch of real baby carrots, the young carrots of spring.
  • Rhubarb: My father remembers picking wild rhubarb and dipping the tart bright red stalks in sugar to eat. Nature’s Jolly Ranchers! You can do that too, or do what most of us do with it, cook rhubarb into cobblers and pies.
  • Asparagus: April is peak asparagus season! Roast, grill, steam, or boil them. They’re great with salmon, eggs, shrimp, chicken, steak, or even on a pizza.
  • Artichokes: You can find artichokes in the market in the spring or fall. Look for artichokes that feel heavy when you pick them up, and whose petals (leaves) haven’t opened wide. New to artichokes? Check out our guide on how to cook and eat them.
  • Fava beans: Gardeners love fava beans because they are a great cover crop. Fava beans help fix nitrogen in the soil for your summer garden. They’re the only bean you have to shell twice, first when you take them out of their pod, and then again after you cook them, to remove a tough membrane.
  • Radishes: If you love radishes, spring is the time to buy them. Serve them thinly sliced with tacos and Mexican food. Roast them or put them in a salad. Or enjoy radishes like the French—slice them and serve them on baguette slices with butter. (If you’ve never had radishes with butter and bread, it’s a game changer!)
  • Leeks, Spring Garlic, Spring Onions: Leeks grow in mounds of soil to keep their stalks white and not exposed to the sun. Sand and dirt have a way of getting lodged in leeks, so make sure you clean leeks well before using them in recipes. Use spring garlic and spring onions in recipes that call for regular garlic or onions.
  • Fennel: Slice raw fennel and toss with a mint vinaigrette to make a fennel slaw for seafood. Or serve it baked with salmon, halibut, or chicken.

What are your favorite spring vegetables? And how do you prepare them? Let us know in the comments!

What’s in Season in April
March 27, 2018 BACK TO MARKET BUZZ

Farmers Market Favorites California Avocados

Nothing says “Grown in California” quite like the California Avocado. The Hass, the most popular brand, was born on a backyard tree right here in Southern California. We love these treats because they are loaded with nutritious benefits, including fiber, lutein (good for your eyes) and potassium (believed to help control blood pressure). In fact, avocados have more potassium than bananas do. While avocados do contain a significant amount of fat, research has shown that when eaten in moderation, they can actually help lower cholesterol.

The California Avocado Commission recommends that everyone grow an avocado tree in their backyard, but we say why wait for the 15 years it takes for the trees to produce fruit? Come on over and pick up some fresh avocados today.

Special Treat: Tasty guacamole abounds at The Original Farmers Market, Los Angeles. Try some at Magee’s Kitchen, Marmalade Café or Chipotle Mexican Grill.

Tangerines

As April unfolds throughout Southern California, we’re starting to see gentle reminders that spring is here. Wildflowers are in bloom and Farmers Market merchants are rolling out their spring offerings. And tangerines are starting to make their appearance at our produce merchants. Small, sweet and portable, these tiny treats are the perfect to ready-to-carry snack for whenever you need a zesty boost.

People looking for an ultra-local treat can pick up Ojai Pixie Tangerines, which are grown just up the road from Los Angeles. Ojai is home to more than 50 family farms, which produce more than 3 million pounds of this tasty citrus fruit every year. The Pixies have become so popular, that the city of Ojai has designated the entire month of April as Pixie Tangerine Month.

Special Treat: Although we’re pretty partial to tangerines just as they are, you can ask one the folks at Farm Fresh Produce to create some fresh-squeezed tangerine juice for an extra splash of vitamin C. Or stop by the T-Shop, and pick up some White Tangerine tea.

English Peas

Nothing says spring like English Peas. Peas are one of the oldest vegetables known to be enjoyed by humans — dating back almost 10,000 years. Stop by Farm Fresh Produce or Farm Boy Produce to pick up the best of the new California harvest.

Special Treat: Visit Du-par’s for their classic Chickent Pot Pie featuring none other than fresh and flavorful peas! or click here for the recipe to make this delcious dish at home.

Seasonal Veggies Harvested in April

Seasonal Fruits Harvested in April

Avocado, Grapefruit, Guava, Lemons, Limes, Oranges, Pineapple, Strawberries, Tangerines

Read about what’s in season in May at our Market Buzz blog now!

Today, I’m sharing my April Seasonal Produce List!

Every month this year, I will be sharing a seasonal produce list so that you all can have a handy dandy printable to save on your phones, or reference when making a grocery list. In addition, my website is organized so that you can look at my Ingredient Index for a specific ingredient, and find recipes based on what you might have in the fridge.

I’m excited to see strawberries and rhubarb back in season, and have been loading up salads with spring flavors. I hope this gives you inspiration to eat with the season this month – and perhaps get creative in the kitchen with a new vegetable.

>> Download the April Seasonal Produce List Here <<

Looking for ideas of how to meal plan this month?

Check out the linked fruits and vegetables below for recipe ideas!

FRUITS

Apples
Avocado
Bananas
Citrus (Oranges)
Pineapple
Rhubarb
Strawberries

VEGETABLES

Artichokes
Asparagus
Broccoli
Cabbage
Carrots
Celery
Collard Greens
Garlic
Green Peas
Kale
Leeks
Lettuce
Onions
Parsnips
Potatoes
Radishes
Spinach
Sweet Potatoes
Swiss Chard

A FEW FAVORITE RECIPES

Tell me- do you try to eat with the seasons?

Anything you’ve made lately with these ingredients that you loved?

Marisa

It’s finally spring. The winter weather is beginning to fade away, and here at Luvo HQ we are excitedly watching the crocuses pop up and the cherry blossoms dot our streets. What we’re even more excited about is the fresh crop of seasonal spring produce. Keep reading to find out what’s in season for April.

Cooking with local, seasonal produce helps to ensure you’re enjoying your fruit and veggies at the peak of their nutrition. Another way to ensure you’re eating your produce at the peak is to purchase flash-frozen fruit, veggies, and meals. Here’s why. What’s in season in your area will depend on what climate you live in. Be sure to check your nearby farmer’s market to see what crops are coming up in your area.

Here’s what may be in season near you

Apples

Apples are in season nearly year round (save for summer), but scope out your nearby farms or markets for the freshest options.

Asparagus

Did you know that the tip an asparagus spear is actually a flower? If you need some inspiration for how to prepare this spring favorite, here are 5 ways to put that fresh asparagus to use.

Beets

Beets are a great way to add color to your spring recipes. For days when the wintery weather won’t yet subside, this comforting and traditional borscht soup is wholesome and soothing.

Cabbage

With kale still enjoying its day in the sun, other nutritious greens like cabbage are feeling a little left out. Cabbage is low in calories and high in dietary fiber, plus it’s a source of vitamins C and A, calcium, and iron. With cabbage coming into season in April, why not consider making a batch of homemade kimchi?

Carrots

Perfectly paired with hummus and other dips, carrots are coming into season and make a fast, easy snack. But there are infinite ways to roast, bake, boil, freeze, and enjoy carrots. Even in cake form (we won’t judge).

Morel Mushrooms

Hardy mushrooms grow all year round, but the most plentiful spring funghi are morels. Store your morels in a brown paper bag within your fridge for maximum freshness.

Oranges

Citrus fruits are still in season, but you may have a hard time finding these locally if you aren’t living close to the equator! Your local grocer will still have fresh oranges brought from California and Florida in April.

Peas

Did you know that peas are one of the first crops to be cultivated by humans? We’ve been giving peas a chance for a really long time! Try adding your favorite variety of spring peas to salads and stir-fries, or mix up a pea pesto sauce.

Potatoes

Spring is just the beginning of potato season, meaning you’ll be able to find fresh new potatoes grown fresh in your area.

Ramps (or Leeks)

Cousins to both onions and garlic, these green stalks have a milder flavor that lends itself well to soups and quinoa salads. Tip: use the pale green interior, but chop off the tough dark green parts.

Like what you see? Visit our Pinterest page for more images.

Rhubarb

It wouldn’t be spring at the farmer’s market without these bright pink stalks. This tart favorite is perfect in muffins, pies or even your favorite smoothie.

Sprouts

Spring greens are here! Your local farmer’s market will have a variety of different shoots, sprouts, and greens popping up as the spring weather rolls in.

Sweet Potatoes

There is life beyond sweet potato fries. Sweet potatoes can pair perfectly with rice bowls, or try this vegan, fully-loaded baked option.

What’s your favorite fresh fruit or vegetable available in April? Let us know in the comments section!

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What’s in Season in April?

Are you wondering what’s in season in April? This is the time of the year where markets begin filling up with vibrant colors thanks to the many fruits and vegetables available in the spring.

We begin to see tender asparagus, fresh mushrooms, green peas, leeks and even the first strawberries of the season. But there is so much more fresh produce to discover!

Here is a look at what’s in season in April and some recipe ideas to keep you busy in the kitchen this month:

ASPARAGUS

Asparagus is one of the highlights of spring and a dieter’s best friend (each spear has only 3 calories!).

This tasty vegetable can either have thin or thick stalks and come in green or white. Asparagus is great roasted, sautéed or blanched and tossed into salads, soups and frittatas.

Discover more asparagus recipes here.

AVOCADOS

Creamy, buttery and colorful, avocados are one of our favorite vegetables (or is it a fruit?).

Enjoy avocados as guacamole, stuffed with cheese or whipped into a tasty vegan dip or smoothie.

Find more avocado recipes here.

MUSHROOMS

PEAS

Frozen peas are available year long but don’t miss out on the fresh varieties available this season.

Peas are delicious as a side dish but are also great in soups, salads, risottos and frittatas.

Find gourmet recipes with peas here.

STRAWBERRIES

Depending on where you live you may spot the first strawberries of the season.

Use this antioxidant-rich fruit to whip up delicious smoothies, jams and desserts like this epic strawberry shortcake.

Find more strawberry recipes here.

RHUBARB

Rhubarb seasons begins in spring and lasts until early summer.

Use this tart crimson-colored vegetable to perk up fruit pies, preserves and even lemonade.

Get our gourmet rhubarb recipes here.

Find out more

Turn to this nifty infographic from Cookie and Kate to see what else is in season in April:

Hello, April! Bring on the watermelon. (Ha, sorry, produce joke.) These seasonal produce guides are getting tricky because local spring produce is slowly becoming available depending on your location. Think of these guides as broad indicators of what’s in season and shop accordingly. Before we get to the produce, here are a few links I’ve been meaning to share:

Podcast! I recently chatted with sweet Marly about becoming a full-time blogger and she made a podcast out of it. I had a cold and said some dumb stuff about shoes, which she may or may not have included in the final cut. I couldn’t tell you since I’m too sissy to listen to it.

Food photography guides! I wrote some guides for eBay: food photography gear recommendations, as well as finding your style/shopping for props and lastly, how to put it all together and emulate three popular food photo styles. Whether you’re a food blogger or an aspiring food photographer or just plain curious, please check them out!

Easter! If you’re looking for recipes, I think you’ll find quite a few Easter-appropriate recipes over here. A few of my top picks: baked asparagus frittata, green goddess hummus, Greek broccoli salad, lemon-parsley bean salad and last but not least, spring pea and asparagus pasta.

Thanks again to Becky for letting me base this resource on her “Eat Seasonal” monthly seasonal produce lists. You can download her free screensaver for April produce over here. For more seasonal inspiration, follow my boards on Pinterest!

Asparagus

Asparagus is really only worth eating in the springtime. It’s lovely with lemon and mint. Shaved asparagus is great in salads and roasted asparagus makes a perfect springtime side dish. Asparagus elsewhere:

  • Asparagus and Sweet Potato Hash with Chimichurri by House in the Hills
  • Grilled Asparagus Plate with Cilantro Pepita Pesto by Sprouted Kitchen
  • Pistachio Crusted Asparagus with Feta by Joy the Baker
  • Sesame and Almond Asparagus Salad by Love and Lemons

View more C+K asparagus recipes ↣

Avocado

Good gracious, how I love avocado. Avocado on toast is almost impossible to beat, but it’s also a fantastic addition Mexican meals and fresh green recipes of any kind, really. The avocados you’ll find in stores now are probably from Mexico, where avocados are in season year-round, but California avocados are starting to come around, too. Avocado elsewhere:

  • Avocado Cilantro Hummus by What’s Gaby Cooking
  • Avocado, Mozzarella, and Jalapeño Chimichurri Grilled Cheese by Naturally Ella
  • Black Bean and Avocado Breakfast Burritos by Gimme Some Oven
  • Garlicky Avocado Grilled Cheese with Tomato Pesto by Foodie Crush

View more C+K avocado recipes ↣

Beets

I’m slowly changing my tune about beets. I like them raw in salads (like this one!) and even in my juice. I’m still learning to appreciate roasted beets, though. Beets are tremendously earthy and can be eaten fresh, cooked or roasted. Some, like the golden variety, are pretty sweet. Beets elsewhere:

  • Baked Rosemary Beet Chips by Minimalist Baker (featured above!)
  • Beet Bourguignon by Green Kitchen Stories
  • Penne Pasta in a Roasted Beet Sauce by Bev Cooks
  • Warm Kale, Quinoa and Balsamic Beet Salad by The First Mess

broccoli

As it turns out, broccoli is totally irresistible once roasted with olive oil and sea salt. Like all brassicas, broccoli goes great with garlic, ginger, red pepper flakes and other bold flavors. Select small, tightly packed florets with minimal brown spots. Broccoli elsewhere:

  • Asian Quinoa Broccoli Slaw by Mountain Mama Cooks
  • Ginger Broccoli with Forbidden Rice by A House in the Hills
  • Roasted Broccoli Grilled Cheese by Two Peas and Their Pod
  • Simple, Salty, Sweet + Nutty Broccoli Soba by The First Mess

View more C+K broccoli recipes ↣

Brussels Sprouts

My beloved Brussels sprouts are still in season! These poor baby cabbages have been maligned for years because someone decided to boil them to soggy, sulfurous deaths. I absolutely love roasted, caramelized Brussels and super crispy fried sprouts that I order at restaurants every chance I can get. I like to shred sprouts in my food processor and use them in slaws—they’re more fine and less watery than their full-sized cabbage cousins. Brussels Sprouts elsewhere:

  • Brown Butter Brussels Sprouts Pasta with Hazelnuts by Two Peas and Their Pod
  • Brussels Sprouts Potato Gratin by Cafe Johnsonia
  • Maple Balsamic Roasted Brussels Sprouts by Love and Lemons
  • Super Food Bowls by Vintage Mixer

View more C+K Brussels sprout recipes ↣

cabbage

So, cabbage is in season all year long! Cousin to broccoli, this potent anti-cancerous cruciferous vegetable is great raw, in slaws, roasted in pieces, or chopped and sautéed with olive oil and garlic. Select cabbages with compact heads that feel heavy for the their size. Cabbage generally keeps for a pretty long time in the vegetable crisper, so it’s a good ingredient to keep on hand. Cabbage elsewhere:

  • Kale and Cabbage Coleslaw with Marcona Almonds by Foodie Crush
  • Pasilla Chile and Lime Cabbage Slaw by Sprouted Kitchen
  • Sesame-Crusted Avocado and Cabbage Spring Rolls by Naturally Ella
  • Sweet Potato and Black Bean Tacos with Cilantro Cabbage Slaw by Mountain Mama Cooks

View more C+K cabbage recipes ↣

cauliflower

Cauliflower: Trendy since 2012, good for you since forever! Roasting cauliflower with olive oil and sea salt transforms the cruciferous vegetable from bland to French fry irresistible. You can also pulse raw cauliflower in the food processor to give it a rice- or couscous-like texture. I was skeptical about cauliflower crust pizza, but it can actually be pretty good! Cauliflower elsewhere:

  • Cauliflower and Roasted Garbanzo “Rice and Peas” by The First Mess
  • Raw Cauliflower “Couscous” Greek Salad by Vintage Mixer
  • Roasted Cauliflower and Chickpea Tacos by Two Peas and Their Pod
  • Shaved Cauliflower Salad by Happyolks

View more C+K cauliflower recipes ↣

Citrus fruits

Citrus shows up every year when we need it most. You can find some great kumquats, limes, oranges and more in stores right now. I use lemon in my favorite salad dressing. It tastes so fresh! Citrus fruits elsewhere:

  • Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette by A Couple Cooks
  • Kale Citrus Salad with Orange Tahini Dressing by Edible Perspective
  • Preserved Lemon Quinoa with Shaved Brussels and Toasted Walnuts by Simple Bites
  • Sparkling Grapefruit Sangria by How Sweet Eats

View more C+K lemon recipes ↣

Greens

Thank goodness for spring greens. You might be able to find local arugula, spinach, lettuce, Swiss chard and/or kale now, depending on where you live. I love them every which way: in salads, as pesto, tossed in pasta and sautéed with garlic. Greens elsewhere:

  • Garlicky Swiss Chard and Chickpeas by Foodie Crush
  • Skinny Spinach Lasagna by Pinch of Yum
  • Spicy Cashew Lettuce Wraps by A Couple Cooks
  • Spring Salad and Arugula Hummus by Love and Lemons

View more C+K arugula recipes ↣

Leeks

I’ve cooked with leeks before, but they haven’t made it to the blog yet. Leeks are related to onions and garlic and have a mild, oniony flavor. They grow in bundled “leaf sheaths” that look similar to celery stalks. You probably won’t want to cook with the dark green parts, which are pretty tough. They’re pretty difficult to clean because dirt gets in between the sheaths. Here’s how to clean them. Leeks elsewhere:

  • Braised Leeks and Muscovado Lentils by Sprouted Kitchen
  • Lemony Leeks with Chickpeas and Feta by My New Roots
  • Quinoa with Leeks and Herbs by A Couple Cooks
  • Roasted Cauliflower and Leek Soup by Love and Lemons

mushrooms

Mushrooms are weird. They’re fungi! Edible, earthy mushrooms can be eaten raw, cooked, and so forth. They pair well with garlic, shallots, olive oil, pepper, dry red wine and herbs like flat-leaf parsley, chives, rosemary, tarragon and thyme Mushrooms elsewhere:

  • Creamy Poblano Mushrooms with Polenta by Pinch of Yum
  • Mushroom, Farro and Fontina Salad by What’s Gaby Cooking
  • Mushroom and Quinoa Lettuce Wraps by Love and Lemons
  • Pizza Stuffed Portobello Mushrooms by Foodie Crush

View more C+K mushroom recipes ↣

Peas

I’m so glad I gave peas a chance. Peas get sweeter with a little heat, but they don’t need much more than that. They go great with a little butter and salt, maybe with some garlic or mint, too. You might be able to find sugar snap peas around now, too. Peas elsewhere:

  • A Real Mess of Peas by The First Mess
  • Green Pea Soup by Green Kitchen Stories
  • Pesto Pea Pizza by What’s Gaby Cooking
  • Spinach and Pea Fried Rice by Naturally Ella

radishes

How I love radishes! Raw, chopped radishes lend a spicy crunch to salads and makes a great garnish for fresh Mexican meals. I often prefer radishes to raw red onion, which can easily overwhelm other raw ingredients. Whole, raw, spicy radishes served with butter and flaky salt are an incredibly simple and delicious appetizer. I also love pickled radishes, but the verdict is still out on roasted radishes. Radishes elsewhere:

  • Breakfast Tacos with Avocado Radish Salsa by The Year in Food
  • Charred Corn Tacos With Zucchini-Radish Slaw by Smitten Kitchen
  • Radish and Egg Salad Sandwiches by A Couple Cooks
  • Super Simple Radish Salad with Crème Fraiche by Yummy Supper

View more C+K radish recipes ↣

Sweet Potatoes

I used to hate sweet potatoes! Then I tried a savory sweet potato fry and changed my tune. I still don’t enjoy sweetened sweet potatoes (marshmallow sweet potato casserole, no thank you), but I could live off of salted, caramelized, roasted sweet potato. I especially love Mexican-style sweet potatoes with black beans, salsa verde and hot sauce! Sweet potatoes elsewhere:

  • Crispy Sweet Potato Roast by Smitten Kitchen
  • Miso-Maple Sweet Potato Tacos by Love and Lemons
  • Sweet Potato Granola by Minimalist Baker
  • Vanilla Bean Sweet Potato Waffles by Joy the Baker

View more C+K sweet potato recipes ↣

Looking for an ingredient that didn’t make the list? Check my ingredient index for relevant recipes.

More resources you might appreciate: 16 recipes that pack well for lunch (see also, lunch packing tips), 14 simple weeknight dinners and your 10 favorite recipes from 2014.

Here’s a list of what you should cook this April based on what produce is in season in April for fresh, delicious and healthy recipes.

Happy April friends! I’m back again with another “What to Cook This April: Produce in Season”. I love it because it’s also helping me with preparing some yummy dishes to share with you guys. Now that it’s officially spring (THAT was fast) and the showers of rain have begun for me already, I’m all for the bright, beautiful and seasonal food.

Curious as to what produce is in season in April? Here are my favourites:

Pictured: Garlic Roasted Asparagus (Step-by-Step)

I have completely fallen in love with Asparagus! I’ve been roasting them, pureeing them and even eating them raw. They are such a delicious veg and one I plan to incorporate this spring!

More Asparagus Recipes >>

Pictured: Roasted Beet Hummus

I’m pretty sure I have an obsession with beets, since it’s one of my most used ingredients on this entire blog. I made a joke about owning a beet farm, but I’m pretty sure I need to look into that. Their versatility from crunchy to smooth, velvet-y and sweet once roasted make them such a great root vegetable. That colour is also divine!

More Beet Recipes >>

Broccoli

Pictured: Asian Tofu Stir Fry with Honey Sriracha Sauce

I love that you can have broccoli roasted, raw, steamed, or stir-fried and it will still taste great. It’s especially high in Vitamin C.

More Broccoli Recipes>>

Cabbage

Pictured: Fresh Spring Rolls with Peanut Ginger Sauce

I love how bright and beautiful cabbage is. I’ve used it raw for a crunch factor, and I’ve also sautéed it down in coconut milk.

More Cabbage Recipes >>

Cauliflower

Pictured: Za’atar Roasted Cauliflower Steaks

Out of all the ingredients listed here, cauliflower is definitely my favourite. If you’re following me on Snapchat (jessinkitchen) you’ll see that I’m using it once again because I can’t get enough! This is one of those recipes to try if you’re new to a vegetarian lifestyle or want to eat healthier without losing any of the taste. These Cauliflower Steaks are OUT of this world!

More Cauliflower Recipes >>

Citrus (Oranges, Lemons, Limes and more)

Pictured: Quinoa and Corn Salad with Honey-Lime Dressing

I’m a big citrus fan. We constantly stock up on limes, lemons and oranges because they work well with everything. I’ve included recipes where they are the main feature ingredient in the dish or the sauce/dressing.

More Citrus Recipes >>

Greens (Herbs, Spinach, Kale, and more)

Pictured: Apple Candied Walnuts and Blue Cheese Salad with Honey Apple Dressing

Greens start to show up everywhere this time of the year. I try to keep a bag of fresh greens in my fridge at all times for spur of the moment salads, pestos, and anything else. I always use fresh herbs and you will absolutely taste the difference from dried herbs. I’m thinking of growing my own herb garden next. My new favourite herb is definitely rosemary! I’ve been using it in EVERYTHING.

Mushrooms

Pictured: Creamy Coconut Spinach and Mushroom Quinoa

Mushrooms are the kind of ingredients that everyone should try. They become soft, delectable and take on so many different notes of savoury flavours that I try to use them in everything. This Creamy Coconut Spinach and Mushroom Quinoa is easily one of my favourite mushroom dishes since they are so garlicky and tender.

More Mushroom Recipes >>

Radishes

Pictured: Quick Pickled Radishes

HOW am I just getting into Radishes? Not only are they so undeniably pretty, their crunch and spice factor reminds me a lot of kohlrabi which I fell in love with two years ago. Be sure to try out all different varieties of radishes including easter egg radishes (pictured above), daikon radishes and any other kinds that you can find!

More Radishes Recipes >>

Pictured: Sweet Potato and Black Bean Tacos

Last but definitely not least, the sweet potato. This is also known as the ingredient that can transform itself from sweet to savoury whenever needed. Crunchy, roasted, sweet, spicy, soft or baked, sweet potatoes are a must for this month. We use these every single week, all the time, non-stop. They are a total must!

More Sweet Potato Recipes >>

If you try any of these recipes, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen. What do you plan to make this month?

P.S. I’ve completely redone my Pinterest boards to be ingredient specific so you can find more great seasonal April produce. Head over to check it out!

Fruit in season in April

It’s the start of April and we’ve been picking lots of overwintered vegetables here at Golightly Gardens, including some tasty purple sprouting broccoli and spring greens. We’re just about to see our first crop of non-forced rhubarb too.

Enjoy fresh bursts of green and help yourself to spinach, leaf beet, turnip tops and chard, and look out for ‘hungry gap’ varieties of kale. You can also find fresh herbs, oriental greens and salads that have been grown under cover. Other seasonal treats include wild Spring mushrooms, lobster and crab, and imported exotic fruits.

Apples (from store), rhubarb (outdoor).

Best imported seasonal fruit

Alphonso mangoes (from now until the end of the month), pineapples.

Vegetables in season in April

Asparagus (early spears), celeriac, chard, Jersey Royal potatoes, kale, leaf beet (perpetual spinach), leeks, lettuce and other salad leaves, parsnips, purple sprouting broccoli, radishes, seakale, spinach, spring greens and spring cabbage, spring onions, turnip tops, watercress.

You can also find leafy crops grown under cover, such as oriental greens.

Available most months in good condition: broccoli, button mushrooms, carrots, cauliflower, maincrop potatoes, onions, rocket.

Herbs in season in April

Basil, chervil, chives, lovage, mint, parsley, sorrel, tarragon, thyme.

Always available: chives, coriander, parsley grown under cover; older leaves of hardy perennials like bay, rosemary, sage, thyme.

Wild / foraged food in season in April

Morel mushrooms, nettle tops, St George’s mushrooms, samphire (rock), wild garlic.

Take great care when foraging as it’s easy to confuse edible and poisonous ingredients.

Fish in season in April

Your location in the UK may affect which types of fish are most readily available. To the best of my knowledge, the list above excludes critically endangered fish but please visit The Good Fish Guide from the Marine Conservation Society for they latest lists as they can change.

Fish in season in April, less sustainable

Elvers, wild salmon.

In good condition almost all year: herring, farmed sea bream and turbot, megrim sole, sustainably-fished monkfish, rope-grown mussels, prawns.

Meat, poultry and game in season in April

Spring lamb, Welsh lamb.

Always available in good condition: beef, chicken, pork, rabbit, farmed venison, wood pigeon.

Cheese in season in April

Ewe’s milk cheeses, fresh-flavoured goat cheeses, Single Gloucester. Imported: Coulommiers.

Many quality mature cheeses are available year-round.

What are you going to treat yourself to this weekend? I’ll be picking our first stems of rhubarb from the kitchen garden for a rhubarb and apple crumble, and will be looking out for an Alphonso mango as they’re so delicious but only available for a short time.

In season fruit april

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