After months of root vegetables, it’s finally that time of the year where we get to welcome an array of wonderfully bright and colorful spring vegetables to our menus.
While most produce is easily available year-round these days, it is always best to buy your produce in season to ensure the highest quality. Not only does buying springs bounty of produce during the months of March, April and May ensure you get the best tasting highest quality produce, it also always makes financial sense to buy produce in season.
Sourcing in season produce also means that you will be supporting your local farmers and community buy buying produce directly from suppliers, like Fadaro Foods, that use local community farms and suppliers.
If you are brainstorming new menus ideas to incorporate this season’s freshest produce and support your local farmers, take a look at what’s in season for the months of March, April and May and what Fadaro Foods can deliver right to your doorstep this season.
Asparagus
One of spring’s first sprouts, asparagus is found all year long, but is the cheapest and most flavorful in season. Asparagus has a short season, which usually starts around late February and goes on until June, but the peak months are in April and May.
Although there are numerous different varieties of asparagus, the most commonly used and available are green, white and purple. And all of these come in the following grades: colossal, jumbo, large, standard and small.
Green asparagus is the most common variety found in North America and will range from pencil thin to thick.
White asparagus is more common in Europe and can be hard to find in the United States. These sunlight-deprived stalks are a little milder and more delicate than their green counterparts and also range from thin to thick.
Purple asparagus is a common variety found in the United Kingdom and Italy and has a very thick and substantial stalk.
When ordering wholesale asparagus, always aim for quality over quantity, as asparagus tends to wilt relatively quickly. When receiving your fresh asparagus look for stalks that are plump and firm, and tips that are tightly closed. If the color is faded and the tips are not tight, you are not receiving the freshest quality produce from your wholesale produce supplier.
Fiddlehead Ferns
A great exotic spring vegetable to look forward to is the fiddlehead fern. It is definitely not a common spring seasonal vegetable, and with its very short season it has developed somewhat of a cult following amongst chefs.
The fiddlehead fern is the first sprout of certain ferns and this wild edible sprouts from the forest floor in tight coiled green shoots. The flavor is reminiscent of spinach and asparagus and are best picked from late April to early June.
Since they are such a seasonal item, and they are not cultivated but only foraged in the wild, fiddlehead ferns are much loved amongst top chefs. Fiddlehead ferns can be steamed, braised, sautéed, roasted, or pickled and are usually treated as much as you would asparagus.
Should you come across these beautiful delicacies during your wholesale spring vegetable orders, they are definitely worth the buy, and if you don’t see them on your vegetable wholesalers list, reach out to them to see if a special order is available.
Fava Beans
Fava beans, also known as broad beans, have a notoriously short spring season, late march to early may, so act fast to get these on your spring menu! These Mediterranean treasures have a sophisticated bittersweet flavor described as nutty and buttery with a creamy and silky texture once cooked. Dried fava beans tend to be milder in flavor and are often compared to chickpeas.
When giving your produce order the once over, make sure that your fava beans have well-formed pods that aren’t overly large, or bulging. Extra-big pods are a sign of too-mature beans that can be bitter or mealy. The beans must be removed from the pod before using. Once out of the pod, blanch and shock the beans, and remove their waxy outer layer (which is inedible). They are then ready to use as you please.
When storing fava beans don’t remove the beans from their pods until just prior to using. Store them in an unsealed bag in the fridge, and they’ll keep for a week or two.
Carrots
Some chefs might be surprised to find out that carrots actually have a season. They are one of those staple vegetables that are just always around, but in fact carrots are at their best and extra sweet in season. Add carrots to your menus in late spring and fall when they are at their best.
Carrots come in a variety of shapes and sizes, although orange is the predominant choice, add some spring color to your menus with yellow, white and red carrots.
To make sure your restaurant vegetable supplier is providing you with the best quality carrots, look for firm, plump carrots without rootlets (little strings on the bottom). The best carrots are small, bright orange and smooth, without cracks. When placing your orders opt for the carrots in bunches, with their leafy green tops still attached to ensure maximum freshness.
Green Garlic
Milder and sweeter than garlic cloves, green garlic adds a nice subtle punch of garlic flavor without being overpowering. These spring vegetables are harvested from May to July, and it is simply immature garlic that has been pulled by growers when thinning crops. Growing in popularity, it is now increasingly being grown as a crop in its own right.
Green garlic has a fresh, mild garlic flavor that is well-suited for both raw and cooked applications, including braising, sautéing, grilling, and roasting. The entire plant can be consumed, and to prepare, the small roots at the base should be removed along with any wilted leaves.
Whole green garlic will keep five to seven days wrapped in a damp paper towel and stored in a plastic bag in the refrigerator. Portions of the plant can also be sliced and frozen in an airtight container for 6 to 8 months.
New Potatoes
In season from April to July, new potatoes are small with paper-thin skin and are the same varieties as their larger counterparts but are harvested earlier in the season when they are sweeter. This early harvest makes their skins tender and flaky, exactly the quality they are sought after for.
New potatoes can be used in the same way as larger potatoes, but because of their flaky delicious skin, it is best to leave it on and never peel them.
Potatoes are best kept around 45˚F to 50˚F, which means they shouldn’t be stored in the fridge or freezer. Stored properly, they can have a shelve life of up to three months.
Make sure your wholesale spring vegetable delivery is up to par by looking for smooth, undamaged, and unblemished skins. The potatoes should be dry and feel firm. Avoid potatoes that have soft spots, bruising, or seem damp. Skin that is starting to flake away from the potato is fine.
Morel Mushrooms
These amazing nutty-tasting mushrooms appear in different varieties throughout their short growing season from April to May. Black morels are usually the first to arrive, followed by yellow morels, and finally, late yellow cap morels.
These elusive spring vegetables have a reputation for being expensive, and rightly so. They are only grown in the wild, making them a hot commodity among chefs, as they are extremely difficult to cultivate. Hence the heft price tag as each one is painstakingly handpicked.
Morels have a meaty texture, unlike the slimier texture of other mushroom varieties. They vary greatly in size and appearance. Their shape can range from oblong to bulbous, and their color from blonde to gray.
Your wholesale spring vegetable delivery of morels should be plump and without dry stems. Avoid mushrooms that are dried out, brittle, bruised, or softening as these will rot more quickly. The darker the color of the morels, the nuttier and earthier the flavor will be.
Fresh, unwashed morels should be stored in a paper bag and used as quickly as possible. You can also store them in the fridge for up to a week, but this can also dry them out and alter the texture.
Radishes
Radishes are a healthy spring vegetable that come in an array of shapes, sizes, and colors. From black, purple, pink, red and white radishes are the perfect vegetable to add color, crunch and flavor to your dishes. Like most root vegetables, radishes are available all year round, but they are at their best sweet and peppery flavor, and cheapest, during April.
Oblong and pink French breakfast radishes are particularly prevalent this time of year. Look for firm radishes that show no signs of softening. If the tops are attached, they should be fresh, lively, and not wilted.
Store your radishes properly for maximum shelve life. Remove the tops (store them separately if planning on using; you can sauté them like you would any other green), and store the radishes in the fridge, unwashed and loose in a plastic bag with plenty of circulation.
Ramps
Another spring seasonal vegetable to look forward to is ramps. These are wild spring onions with a small, white bulb and hairy root, they resemble scallions but have a garlic-onion flavor. Their season is very short, only lasting from late April to early June.
Ramps are a delicious substitute for scallions and can be used in very much the same way, adding a slightly more garlicy flavor. Ramps can be roasted, grilled, sautéed, and also used raw in dishes like salads or pesto. Just like scallions you can use both the white bulbs and the green leaves
Ramps are best stored like you would scallions or green garlic. Roll bunches up in wet paper towel and store in an airtight container.
Artichoke
Artichokes are another one of those vegetables that seems to be in season year-round. And that is partly true, as artichoke production happens year-round, but peak harvest season, between March and May, is when they are at their absolute best.
When receiving your wholesale spring vegetables, judge the quality of your artichokes by making sure they feel heavy and solid. Ones that feel lighter are old. The leaves should also be thick, tightly closed and a vibrant deep green color. The leaves should squeak when you rub them together. Avoid artichokes that have opened, are dry or have split leaves.
Make sure not to wash your artichokes before storing them. To extend their fridge live, wrap them tightly in plastic wrap and poke several holes for air circulation.
Get Your Pick Of The Freshest Spring Vegetables
If you have been less than pleased with the quality of your wholesale spring vegetables and produce orders, then maybe it’s time to switch to one of the trusted wholesale fresh produce suppliers in Manhattan -Fadaro Foods.
Fadaro Foods pride themselves on delivering the highest quality produce, ensuring that every step from field to fork meets stringent quality controls to bring the freshest produce of the season straight to your doorstep.
Servicing New York City’s five boroughs and select parts of Bergen County, New Jersey, if you place your order today before 11pm you will have it delivered tomorrow! Now that’s service you can rely on!
Start your easy and convenient online order here. Or visit Fadaro Foods online to find out more about how they can help bring the beautiful bounty of spring into your kitchen.
- Asparagus
- Fiddlehead Ferns
- Fava Beans
- Carrots
- Green Garlic
- New Potatoes
- Morel Mushrooms
- Radishes
- Ramps
- Artichoke
- Get Your Pick Of The Freshest Spring Vegetables
After months of root vegetables, it’s finally that time of the year where we get to welcome an array of wonderfully bright and colorful spring vegetables to our menus.
While most produce is easily available year-round these days, it is always best to buy your produce in season to ensure the highest quality. Not only does buying springs bounty of produce during the months of March, April and May ensure you get the best tasting highest quality produce, it also always makes financial sense to buy produce in season.
Sourcing in season produce also means that you will be supporting your local farmers and community buy buying produce directly from suppliers, like Fadaro Foods, that use local community farms and suppliers.
If you are brainstorming new menus ideas to incorporate this season’s freshest produce and support your local farmers, take a look at what’s in season for the months of March, April and May and what Fadaro Foods can deliver right to your doorstep this season.
Asparagus
One of spring’s first sprouts, asparagus is found all year long, but is the cheapest and most flavorful in season. Asparagus has a short season, which usually starts around late February and goes on until June, but the peak months are in April and May.
Although there are numerous different varieties of asparagus, the most commonly used and available are green, white and purple. And all of these come in the following grades: colossal, jumbo, large, standard and small.
Green asparagus is the most common variety found in North America and will range from pencil thin to thick.
White asparagus is more common in Europe and can be hard to find in the United States. These sunlight-deprived stalks are a little milder and more delicate than their green counterparts and also range from thin to thick.
Purple asparagus is a common variety found in the United Kingdom and Italy and has a very thick and substantial stalk.
When ordering wholesale asparagus, always aim for quality over quantity, as asparagus tends to wilt relatively quickly. When receiving your fresh asparagus look for stalks that are plump and firm, and tips that are tightly closed. If the color is faded and the tips are not tight, you are not receiving the freshest quality produce from your wholesale produce supplier.
Fiddlehead Ferns
A great exotic spring vegetable to look forward to is the fiddlehead fern. It is definitely not a common spring seasonal vegetable, and with its very short season it has developed somewhat of a cult following amongst chefs.
The fiddlehead fern is the first sprout of certain ferns and this wild edible sprouts from the forest floor in tight coiled green shoots. The flavor is reminiscent of spinach and asparagus and are best picked from late April to early June.
Since they are such a seasonal item, and they are not cultivated but only foraged in the wild, fiddlehead ferns are much loved amongst top chefs. Fiddlehead ferns can be steamed, braised, sautéed, roasted, or pickled and are usually treated as much as you would asparagus.
Should you come across these beautiful delicacies during your wholesale spring vegetable orders, they are definitely worth the buy, and if you don’t see them on your vegetable wholesalers list, reach out to them to see if a special order is available.
Fava Beans
Fava beans, also known as broad beans, have a notoriously short spring season, late march to early may, so act fast to get these on your spring menu! These Mediterranean treasures have a sophisticated bittersweet flavor described as nutty and buttery with a creamy and silky texture once cooked. Dried fava beans tend to be milder in flavor and are often compared to chickpeas.
When giving your produce order the once over, make sure that your fava beans have well-formed pods that aren’t overly large, or bulging. Extra-big pods are a sign of too-mature beans that can be bitter or mealy. The beans must be removed from the pod before using. Once out of the pod, blanch and shock the beans, and remove their waxy outer layer (which is inedible). They are then ready to use as you please.
When storing fava beans don’t remove the beans from their pods until just prior to using. Store them in an unsealed bag in the fridge, and they’ll keep for a week or two.
Carrots
Some chefs might be surprised to find out that carrots actually have a season. They are one of those staple vegetables that are just always around, but in fact carrots are at their best and extra sweet in season. Add carrots to your menus in late spring and fall when they are at their best.
Carrots come in a variety of shapes and sizes, although orange is the predominant choice, add some spring color to your menus with yellow, white and red carrots.
To make sure your restaurant vegetable supplier is providing you with the best quality carrots, look for firm, plump carrots without rootlets (little strings on the bottom). The best carrots are small, bright orange and smooth, without cracks. When placing your orders opt for the carrots in bunches, with their leafy green tops still attached to ensure maximum freshness.
Green Garlic
Milder and sweeter than garlic cloves, green garlic adds a nice subtle punch of garlic flavor without being overpowering. These spring vegetables are harvested from May to July, and it is simply immature garlic that has been pulled by growers when thinning crops. Growing in popularity, it is now increasingly being grown as a crop in its own right.
Green garlic has a fresh, mild garlic flavor that is well-suited for both raw and cooked applications, including braising, sautéing, grilling, and roasting. The entire plant can be consumed, and to prepare, the small roots at the base should be removed along with any wilted leaves.
Whole green garlic will keep five to seven days wrapped in a damp paper towel and stored in a plastic bag in the refrigerator. Portions of the plant can also be sliced and frozen in an airtight container for 6 to 8 months.
New Potatoes
In season from April to July, new potatoes are small with paper-thin skin and are the same varieties as their larger counterparts but are harvested earlier in the season when they are sweeter. This early harvest makes their skins tender and flaky, exactly the quality they are sought after for.
New potatoes can be used in the same way as larger potatoes, but because of their flaky delicious skin, it is best to leave it on and never peel them.
Potatoes are best kept around 45˚F to 50˚F, which means they shouldn’t be stored in the fridge or freezer. Stored properly, they can have a shelve life of up to three months.
Make sure your wholesale spring vegetable delivery is up to par by looking for smooth, undamaged, and unblemished skins. The potatoes should be dry and feel firm. Avoid potatoes that have soft spots, bruising, or seem damp. Skin that is starting to flake away from the potato is fine.
Morel Mushrooms
These amazing nutty-tasting mushrooms appear in different varieties throughout their short growing season from April to May. Black morels are usually the first to arrive, followed by yellow morels, and finally, late yellow cap morels.
These elusive spring vegetables have a reputation for being expensive, and rightly so. They are only grown in the wild, making them a hot commodity among chefs, as they are extremely difficult to cultivate. Hence the heft price tag as each one is painstakingly handpicked.
Morels have a meaty texture, unlike the slimier texture of other mushroom varieties. They vary greatly in size and appearance. Their shape can range from oblong to bulbous, and their color from blonde to gray.
Your wholesale spring vegetable delivery of morels should be plump and without dry stems. Avoid mushrooms that are dried out, brittle, bruised, or softening as these will rot more quickly. The darker the color of the morels, the nuttier and earthier the flavor will be.
Fresh, unwashed morels should be stored in a paper bag and used as quickly as possible. You can also store them in the fridge for up to a week, but this can also dry them out and alter the texture.
Radishes
Radishes are a healthy spring vegetable that come in an array of shapes, sizes, and colors. From black, purple, pink, red and white radishes are the perfect vegetable to add color, crunch and flavor to your dishes. Like most root vegetables, radishes are available all year round, but they are at their best sweet and peppery flavor, and cheapest, during April.
Oblong and pink French breakfast radishes are particularly prevalent this time of year. Look for firm radishes that show no signs of softening. If the tops are attached, they should be fresh, lively, and not wilted.
Store your radishes properly for maximum shelve life. Remove the tops (store them separately if planning on using; you can sauté them like you would any other green), and store the radishes in the fridge, unwashed and loose in a plastic bag with plenty of circulation.
Ramps
Another spring seasonal vegetable to look forward to is ramps. These are wild spring onions with a small, white bulb and hairy root, they resemble scallions but have a garlic-onion flavor. Their season is very short, only lasting from late April to early June.
Ramps are a delicious substitute for scallions and can be used in very much the same way, adding a slightly more garlicy flavor. Ramps can be roasted, grilled, sautéed, and also used raw in dishes like salads or pesto. Just like scallions you can use both the white bulbs and the green leaves
Ramps are best stored like you would scallions or green garlic. Roll bunches up in wet paper towel and store in an airtight container.
Artichoke
Artichokes are another one of those vegetables that seems to be in season year-round. And that is partly true, as artichoke production happens year-round, but peak harvest season, between March and May, is when they are at their absolute best.
When receiving your wholesale spring vegetables, judge the quality of your artichokes by making sure they feel heavy and solid. Ones that feel lighter are old. The leaves should also be thick, tightly closed and a vibrant deep green color. The leaves should squeak when you rub them together. Avoid artichokes that have opened, are dry or have split leaves.
Make sure not to wash your artichokes before storing them. To extend their fridge live, wrap them tightly in plastic wrap and poke several holes for air circulation.
Get Your Pick Of The Freshest Spring Vegetables
If you have been less than pleased with the quality of your wholesale spring vegetables and produce orders, then maybe it’s time to switch to one of the trusted wholesale fresh produce suppliers in Manhattan -Fadaro Foods.
Fadaro Foods pride themselves on delivering the highest quality produce, ensuring that every step from field to fork meets stringent quality controls to bring the freshest produce of the season straight to your doorstep.
Servicing New York City’s five boroughs and select parts of Bergen County, New Jersey, if you place your order today before 11pm you will have it delivered tomorrow! Now that’s service you can rely on!
Start your easy and convenient online order here. Or visit Fadaro Foods online to find out more about how they can help bring the beautiful bounty of spring into your kitchen.
Fadaros’ editorial team is dedicated to creating high-quality, insightful content that helps food businesses navigate the challenges of the wholesale industry. We aim to empower you with practical advice, expert insights, and resources tailored to your needs. By aligning with our brand’s mission of helping you grow and build a successful future, we aim to be a trusted partner every step of the way, ensuring your success remains our top priority.
