What’s in Season: May

From the first salad greens in early spring to frost-sweetened root veggies in late fall, the range and diversity of produce available during the year in Southern Wisconsin is vast. Each month during farmers market season, May through October, we will profile a few of the many fruits and veggies spotted in peak season at area farmers markets and share ideas on how to enjoy each with recipes from our archives.

Arugula

This peppery, spring green can be used for more than just salads. Try making an arugula pesto or adding it on top of a homemade pizza. Enjoy this Arugula Almond Sauce on top of grilled fish or as a dip.

Asparagus

Wish asparagus season could last all year? It can with this quick, Pickled Asparagus recipe!

Morels

These foraged spring mushrooms are a delight sautéed and served with pasta or eggs, or simmered with sherry and cream in this Chicken with Morels recipe.

Parsnips

Normally considered a fall/winter veggie, these parsnips were overwintered, which means they were left in the ground during the winter with the protection of a hoop house or a thick layer of straw to keep them fresh. A real treat among all the spring greens, parsnips are great simply roasted with salt and pepper or baked in this Parsnip and Parmesan Gratin.

Potatoes

Sock up on the last few overwintered potatoes until fresh potatoes hit farmers markets around August. Show these jewel-toned spuds with in a Warm Fingerling Salad with hot Bacon and Shallots, or in this spicy Patatas Bravas recipe by Chef Tory Miller.

Portobello (aka Portabella) Mushrooms

Many varieties of mushrooms can be found year-round. Try pairing this Mushroom Barley Risotto with a fresh green salad for a satisfying meal on a cool spring evening.

Radishes

Radishes add a bright pop of color and sharp bite to spring salads, but did you know they are also wonderful roasted? Try this Spring Radish and Cilantro Sauté that uses both the roots and edible leaves of radishes.

Ramps

Also known as wild leeks, ramps found in wooded areas during early spring. This versatile, garlicky, spring allium is great grilled, added in frittatas or blended into this Creamy Ramp and Nut Sauce that can be used as a dip for fresh spring veggie crudités. (Read here to learn more about ramps and sustainable harvesting!)

Rhubarb

We all know rhubarb makes one heck of a dessert, but try this spring favorite in a fresh cocktail like our Rosemary Rhubarb Shrub, plus you can use the pulp from the shrub in this Rhubarb Bacon Compote.

Pea Shoots

Pea shoots are the tops of young pea plants. They can add a sweet, fresh pea flavor to various dishes long before the peas themselves are ready to be harvested. This Cilantro Frittata with Pea Shoots and Feta captures the freshness of spring.

Sorrel

A garden perennial, sorrel is one of the earliest spring greens and has a unique, lemony flavor that pairs well with fresh carrots in this salad of Carrot Ribbons with Sorrel Pesto and Goat Cheese.

Spinach

Add the first crop of spring spinach to salads, smoothies, pasta or this Spinach Soufflé!

Spring Onions

Spring onions are the young version of regular onions, but harvested before the bulb has a chance to swell. Their mild onion flavor pairs well with other spring flavors like asparagus and dill in this creamy risotto.

Check back next month for a sampling of what’s in season in June!