While we love winter citrus as much as the next person, there's something glorious about those days when the first hint of spring is in the air, and the farmers markets and grocery stores start bursting with sweet peas and asparagus and fiddlehead ferns. Spring produce represents fruits and vegetables at their most verdant and vegetal, green and fresh and bursting with much-needed life after a long, snow-covered winter.
We always recommend eating with the seasons (as much as possible—we won't ever begrudge you that smoothie banana) for a number of reasons. When you eat seasonal food, it's more eco-friendly (as you're not trucking or flying in food from across the country or around the world), cheaper (guess who's paying for all that transportation?), and healthier (the minute food is picked, it starts losing nutrients—up to 90 percent in some cases!—so consuming it closer to when it was in the ground is always better).
Here's what to look out for this spring (and exactly how to use it!):