In Season: Artichokes peak in spring from March to May, though can usually be found year round at your local supermarket.
What to look for: Look for artichokes that are firm with tight green leaves and are heavy for their size. The best test for freshness is to rub their leaves together to check for a squeaky sound. Avoid artichokes with dried, split leaves, leaves that appear to be opening, or leaves with heavy browning.
Spoon More: Artichoke, Spring, Vegetables
In Season: Cherries, having a very short season, are available and peak between June and August.
What to look for: Buy cherries with the stalk still on and make sure they have been kept cool as their flavor deteriorates when exposed to warmth. Pick cherries that are unblemished, without soft, wrinkled, spotted or burst patches. Choose ones that are firm, shiny and large with green stems.
In Season: Radishes are available year round, but peak from April to July.
What to look for: Choose radishes with bright green fresh looking tops, which indicate freshness. The skins should be firm and smooth without growth cracks, browning or wrinkling.
Spoon More: Radishes, Spring, Summer, Vegetables
In Season: Rhubarb peaks between April and June.
Varieties: Stalks can range in color from pink and red to green; color is not an indicator of maturity although generally the red stalks are sweeter.
What to look for: Rhubarb dries out quickly and becomes flaccid, so look for thin stalks that are firm and upright, avoiding very thick ones as these will be fibrous.
Spoon More: Rhubarb, Spring, Vegetables
In Season: Peak season for asparagus is between February and June, though most supermarkets carry hot house asparagus year round.
What to look for: Avoid wrinkled, dried out or split stems. Tips should be tight, bright and clean; avoid limp and floppy. Thickness is a matter of taste, however choose a bundle whose stalks are roughly the same thickness so they will cook at the same time.
Spoon More: Asparagus, Spring, Vegetables
