April In-Season Produce

With the arrival of spring, it’s out with the old and in with the new. Pack away those bulky sweaters in favor of short-sleeves. Replace those heavy, dark curtains with something light and airy to frame your newly-opened windows. Bring out the patio furniture that’s been packed away all winter long. And perhaps best of all, store your winter weather recipes away and stock up on the in-season produce for April.

in season produce 300x199 April In Season Produce Photo

Shallots are in-season. Scoop some up at your local grocery or farmers’ market.

Here’s what you should add to your grocery list to ensure your meals contain the freshest ingredients this month:

Artichokes Arugula Asparagus Beans Beets

Chicory

Chives

Dandelion greens

Fava beans

Fiddlehead fern

Horseradish Leeks Lettuce Limes

Morel Mushrooms

Oranges Papayas Peas

Ramps

Rhubarb

Shallots

Strawberries

Sweet onions

Turnips

Watercress

Need some help getting started on incorporating one of these items into a meal? Here’s an easy and delicious recipe that makes great use of shallots.

Mustard-Crusted Roast New Potatoes With Shallots and Garlic

Ingredients (serves 4):

  • 1.10 lb new potatoes, halved with skin left on
  • 3 pink shallots, peeled and quartered
  • 4 garlic cloves, peeled and crushed
  • 3 tablespoons coarse grain mustard
  • 3 tablespoons olive oil
  • sea salt, to taste
  • fresh ground black pepper

Directions:

  1. Preheat the oven to 400F.
  2. Parboil the potatoes for 3 to 5 minutes, then drain well.
  3. Place the potatoes into a large bowl with the oil, mustard, salt, pepper, shallots and garlic.
  4. Toss the potatoes well so they are all evenly coated with the seasonings, oil and mustard.
  5. Transfer them to a roasting tray and roast them in the preheated oven for 35 to 45 minutes or until the mustard forms a golden crust and the potatoes are crisp and cooked.
  6. Gently toss them in the tin before serving hot with chicken, sausages, roasts, stews or burgers.

Which April fruit or vegetable do you like best? Tell us in the comments section below!

Sources: about.com and food.com