Spring Produce Guide: What’s Coming In Now
Early Spring Produce and Greens: Flavor from Cold Nights
Spring produce has started to show itself in the fields, and the first true spring greens of the season are coming in with clarity and flavor that only this window delivers. These early crops are shaped by cold nights and slow growth, giving them a sweetness and balance that’s hard to replicate later in the year. It’s a brief but defining stretch of the season—one where everything feels focused, clean, and highly expressive.
Flowering Brassicas: Pac Choi, Kale, and Mizuna Buds and Blossoms
Among the highlights right now are the early flowering brassicas, particularly as they move into their flowering stage. Pac choi, kale, and mizuna are sending up tender shoots crowned with small yellow blossoms. At this stage—the “bud” or raab phase—the plants concentrate their energy into tight clusters that deliver a deep, nuanced brassica flavor. The buds are tender yet structured, while the flowers add both visual brightness and a mild, mustard-like edge, making them ideal for salads, garnishes, or quick cooking.
Spring Broccoli and Broccolini: Early Season Harvests
We are also beginning to see the arrival of spring broccoli and broccolini, marking the transition into more substantial spring crops. These early harvests tend to be smaller and more refined, with a sweetness and delicacy that differs from later-season production. Broccolini in particular offers a balance of tender stems and small florets, making it versatile across both raw and cooked preparations.
Spring Lettuce Varieties: Gem, Oak Leaf, Summer Crisp, and Mâche
Lettuces are coming into excellent form as well. Gem lettuce is dense and crisp with a clean, sweet profile; oak leaf lettuce offers a softer texture with gentle bitterness; and summer crisp lettuce varieties bring a satisfying snap while maintaining a light, refreshing finish. Alongside them, mâche (lamb’s lettuce) is at its peak—soft, buttery, and delicately nutty, with an exceptionally tender texture that works beautifully on its own or as the base for more composed salads.
Spring Alliums: Green Garlic and Spring Onions
The alliums are beginning to define the season as well. Spring garlic is just starting—harvested young, before the bulb fully forms, it’s tender and aromatic with a fresh, green flavor that sits somewhere between garlic, scallion, and leek. The entire plant is usable, making it one of the most versatile ingredients of early spring. Spring onions are coming along nicely too, bringing a clean, mild allium flavor with more structure than scallions and the flexibility to be used raw, grilled, or lightly cooked.
What’s Next in Spring Produce: Fava Leaves, Peas, and Fava Beans
Taken together, this moment in the season is defined by balance—tender but not fragile, flavorful but not overwhelming. It’s a time for simple preparations that allow each element to speak clearly. Looking ahead: fava leaves are on the horizon, followed closely by spring peas and the first fava beans. These crops will carry us deeper into spring, expanding both the range and rhythm of what’s coming out of the fields. And of course, everyone's favorite: Ramps!
To explore what’s currently available or to reserve weekly produce, visit our farm boxes for nationwide shipping or learn more about our CSA program.