It's Spring!: What to Expect at the Market

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Welcome to spring. Okay, so it's barely 40 degrees here in NYC, but the end is in sight.

This is the glorious season when the earth begins to warm up and prepare to provide us with fresh produce until the end of fall; I know you don't believe me, but I swear, it's true.

Those fabulous farmers who feed us have already started seeds indoors and they're getting ready to till their land once it thaws for good (last frost date in our region is around April 24th; to find your area's last frost date, click here .

As the weeks pass, we'll be spending more and more time at the Greenmarket and we hope you'll join us. We'll be highlighting in-season crops with recipes, how-to’s, and history.

Here's what you have to look forward to arriving at market stands in the next few weeks:

• Rhubarb
• Jerusalem Artichokes (aka Sunchokes)
• Mesclun greens (and other micro-greens)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.