Foods in Season in April

Check out this produce guide to see the best foods in season in April. It includes the 10 best vegetables to eat this month, plus recipe ideas for using them and a weekly meal plan that will make you love April vegetables.

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It may not feel like it everywhere in the US (especially in my home state of Minnesota), but spring is on the horizon. As March goes out like a lamb and we welcome the month of April, warmer days and spring fruits and vegetables are almost certainly in the forecast.

In addition to being a month of continued transition from winter to spring produce, April also plays host to Easter (usually). For those who celebrate this holiday, your Easter brunches and dinners likely include some of the best foods in season in April.

I included many recipes that are perfect for Easter on this list, in case you need some inspiration. Be sure to check out my produce guide for March and May for more ideas on what to cook this spring, too.

Artichokes

Artichokes are popping up everywhere and will continue to be in season throughout the spring. They make a great side dish or snack and can be prepared in so many different ways. On first glance, however, they can appear intimidating. Be sure to check out my post on How to Prep Artichokes if you’re new to this vegetable.

Here are the best ways to eat artichokes in April:

• Microwave Artichokes (try them with one of these dipping sauces!)
• Instant Pot Artichokes
• One Pan Lemon Artichoke Chicken

Arugula

The peppery bite of arugula makes it irresistible to some and unpalatable to others. Fortunately, there are some great ways to prepare this vegetable even if you don’t love the strong taste.

The key is to use flavorful dressings and pair arugula with ingredients that complement its flavor. Choose baby arugula, instead of large leaves, to ensure it’s bite-size and when you want to use it as more of an herb than a vegetable.

Here are the best ways to eat arugula in April:

• Quinoa Arugula Salad with Pineapple
• The Best Veggie Cheese Sandwich
• 15 Minute Arugula Parmesan Pita Pizzas

Asparagus

There are few vegetables that emanate spring better than crisp, bright green stalks of asparagus. I love capitalizing on their crunchy texture in raw preparations and transforming them into perfectly tender steamed or roasted dishes, too.

Remember to store asparagus appropriately to get the most out of it and prevent it from going rotten. Keep asparagus stalks upright in a glass jar filled with a couple inches of water, or wrap the ends of asparagus in damp paper towels before storing in a loose bag in the fridge.

Here are the best ways to eat asparagus in April:

• Asparagus Pasta Salad with Lemon Tahini Dressing
• Easy Refrigerator Pickled Asparagus
• Roasted Asparagus and Carrots (great for Easter!)
• Shaved Asparagus Salad with Mint Tarragon Dressing

Carrots

Bunnies nibbling on carrots is definitely an image I associate with spring. Carrots are also often served at Easter meals. Plus, this hearty root vegetable is harvested in the late spring and can pretty much be stored year-round. So not only are carrots one of the best foods in season in April, but they’re great at almost any time!

Here are the best ways to eat carrots in April:

• Dill and Maple Roasted Carrots
• Spiced Carrots and Dates (my favorite Easter side dish)
• Prosecco and Carrot Juice Cocktails (also great for Easter!)
• Homemade Spiced Carrot Pie (make it for Easter dessert)
• Baked Curry Carrot Falafel

Celery

Celery may seem like a supporting vegetable, but it can absolutely shine as the star of a recipe! This crunchy stalk is versatile, hydrating, and fibrous, not to mention incredibly long-lasting. Wrap celery in aluminum foil before storing in a drawer in the fridge to extend shelf life. If you have a lot of it on hand, check out how to freeze celery.

Here are the best ways to eat celery in April:

• Celery Smoothie with Apple and Banana
• Buffalo Chickpea Salad Celery Sticks
• Marinated Celery Salad with Walnuts (makes a great Easter side dish)

Lettuce

Green vegetables definitely have a moment in April. Spring dishes often feature leafy greens and fresh herbs. It’s during this time that lettuce begins to enter its peak season.

Some of my favorite types of lettuce include butter (or Bibb) lettuce, iceberg, and good ol’ romaine. I love the freshness and crunch that they contribute to recipes.

Here are the best ways to eat lettuce in April:

• Grilled Wedge Salad with Yogurt Blue Cheese Dressing
• Rotisserie Chicken Salad Lettuce Cups
• Strawberry Goat Cheese Salad with Butter Lettuce
• Southwest Healthy Chicken Lettuce Wraps

Mushrooms

Certain varieties of mushrooms tend to be abundant in early spring. They pair beautifully with other seasonal ingredients, including asparagus, herbs, and spring onions.

Here are the best ways to eat mushrooms in April:

• One Pot Mushroom Spaghetti
• Slow Cooker Mushroom Barley Stew
• Balsamic Asparagus Mushroom Soup
• Asparagus and Mushroom Naan Bread Pizza

Peas

Looking for some easy peasy recipes for April? See what I did there?! Peas might just be my favorite springtime vegetable. Their vibrant color can brighten any dish, all while contributing a delicate, sweet flavor and plenty of fiber.

You can sometimes find fresh garden peas in the produce section or at the farmers market during this time of year. But if not, you can use frozen peas in most recipes.

Here are the best ways to eat peas in April:

• Paprika and Garlic Roasted Peas
• Parmesan Peas and Shallots (a great Easter side!)
• Green Pea Smoothie with Mint
• Vegetarian Pesto Pasta with Peas

Ramps

The first sight of ramps at the market or store in April makes a lot of foodies rejoice! Ramps are a wild onion that look like scallions and taste like a mix of onions and garlic. They have a short season and are mostly only available in the eastern and northern parts of the US, which is why they are one of the most prized foods in season in April.

Here are the best ways to eat ramps in April:

• Simple Sea Salt and Lemon Grilled Ramps
• Ramp Pesto with Toasted Cashews

Scallions

Scallions, also known as spring or green onions, are one of the best options in the onion family! They have a milder taste than most other types and can be used in tons of recipes. I feel like I add them as a topping to a dish almost every week.

One of my favorite ways to use scallions is to make scallion pancakes. If you have my cookbook, you have to try making them (page 189).

Here are the other best ways to eat scallions in April:

• Slow Cooker Black Beans with Scallions
• Healthy Breakfast Egg Muffins with Mushrooms and Scallions
• Vegan Potato Salad with Scallions and Dill
• Vegan Peanut Noodles with Fresh Herbs

April Meal Plan

Are you drooling yet? Foods in season in April are delicious! Here is a one-week sample meal plan to provide inspiration for using these foods.

• Monday: Balsamic Asparagus Mushroom Soup with grilled cheese
• Tuesday: Slow Cooker Black Beans with Scallions added to the Quinoa Arugula Salad with Pineapple
• Wednesday: Vegetarian Pesto Pasta with Peas
• Thursday: Southwest Healthy Chicken Lettuce Wraps
• Friday: Arugula Parmesan Pita Pizzas

What are you cooking this month? Let the Veg World know in the comments! And while you’re here, subscribe to the weekly newsletter for more seasonal veggie inspiration.