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In my experience, there’s what restaurants say is “in season” and then there’s what’s actually in season. Since I go to the farmers market at least once a week in NYC, where I live, I know when the restaurants are lying. I can’t blame them: Early spring can be bleak, especially in the upper reaches of the country. All you want is something that’s fresh and vibrant (maybe not a root), and it’s just not there yet.
But now? Now it’s here! By “here,” I mean not just fake summer (that time between Memorial Day and the solstice), but also the produce! At my market, we have snap peas, asparagus, leeks, fresh herbs, lettuces, rhubarb, radishes, onions, and even summer squash. My family, down south and in California, is rolling in even more seasonal produce.
That abundance of fresh produce has me and the rest of the Serious Eats team pretty damn excited about cooking right now and throughout the month. Read on below to see what we’re getting into, including a grilled (oh yeah, it’s grill time too) peach salad with creamy burrata, the best crispy smashed and double-sauced potatoes I’ve ever eaten, a fresh, lemony pasta salad, and some cookies and desserts, because Genevieve wouldn’t let a monthly editors’ roundup of recipes go by without including some desserts. And very fine desserts they are, indeed.
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