Spotlight on Spring Varieties

Look for these specialty items at local farmers markets and grocery stores this spring.
By Tabitha Alterman
February/March 2011
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Meyer lemons are sweeter, juicier, more tender and less acidic than regular lemons, and they’re exquisite in lemonades and marmalades.

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Spring Harvest

Harvesting abundance in the early spring.

Black Radishes: Less juicy than red radishes but with more bite; excellent raw but also stand up to baking.

Cheddar Cauliflower: Just as delicious as its paler relative, but with 25 times more beta carotene.

Meyer Lemons: Sweeter, juicier, more tender and less acidic than regular lemons; exquisite in lemonades and marmalades.

Orange Thyme: You could get addicted to the citrusy-sweet fragrance of this herb staple.

Purple Sprouting Broccoli: Iron-rich and vitamin-packed; strong, spring-greens-flavored shoots.

Seckel Pears: Adorably snack-sized and exceptionally sweet; often called “sugar pears.”

Treviso Radicchio: Deep maroon heads with crisp white ribs; less bitter and more flavorful than many other radicchio varieties.

Spring Food Foraging: Wild and Ephemeral Edibles

Go foraging for these tasty treasures. 

  • Brussels sprout tops
  • cactus pears
  • cattails
  • dandelion greens
  • fiddlehead ferns
  • lamb’s-quarters
  • miner’s lettuce
  • morel mushrooms
  • nettles
  • pokeweed
  • purslane
  • ramps

Looking for Local Food and Farmers?

Check out How to Find Local Food and Farmers for a list of resources.

We Want Your Input

What are your favorite wild edible plants and heirloom or otherwise interesting varieties of food? Send your suggestions to with the subject line “Best Varieties.”

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