One of the easiest ways to eat sustainably is to shop with the seasons. Celebrate spring in all its beauty and bounty with all sorts of vibrant veggies from our Produce Department!

Artichokes: Creamy and nutty, the stem, petals and heart of this bulbous beauty are all edible. They’re commonly steamed so the petals can be pulled off and dipped in sauce. The hearts are heavenly atop things like pizza or breaded and fried.

Spring Onions: Spring onions are sweeter and more mellow than regular onions, lending subtle flavor to your cooking. Peel the layers and sauté, split and grill or place whole bulbs in the bottom of a roasting pan when roasting chicken.

Asparagus: Pick asparagus that’s bright green and firm—size is not an indication of quality! It’s pleasantly buttery, nutty and earthy with a fibrous texture. Roast, blanch (shocking in ice water afterwards) or steam with a little lemon.

Green Garlic: The larger the bulb, the stronger the garlic flavor! Trim the root end, shave the bulb and use most of the green tops (unless tough or wilting). Sauté as garlic for a milder, sweeter, less pungent flavor, or add to soups or sauces.

English Peas: Give peas a chance! These little green orbs are tender and sweet, lending bright color and flavor to a myriad of dishes. Add to everything from salads and rice to savory pies, or enjoy simply buttered as a side. More peas, please!

Fava Beans: Preparing these buttery, sweet and nutty beans can be labor intensive, but worth it! After they’re shelled, blanch the beans to help remove their tough skins, then sauté, boil, steam, roast or fry to your heart’s content.

Rhubarb: Very tart and tangy when raw, rhubarb needs to be cooked to coax out its sweetness, and still often needs to be mixed with sugar to balance that sour note. Try pickling, stewing into a syrup or baking with strawberries in a pie!

Get cooking with these spring-credible recipes!

Selection may vary by store and season.