It’s been a long, cold winter with hearty stew recipes and more potatoes and kale than we care to admit. But — what’s that? Longer days? Warmer temperatures? Yes, spring has sprung, and we get a bounty of new vegetables, fruits and herbs in season to cook with.
What’s in season in the U.S. in spring? From staples such as asparagus, spinach and rhubarb to specialty produce like morels, stinging nettles and fiddleheads, here’s what to look for at your local store or farmers market — and how to cook it all.