I have to admit that my Farmer’s Market goals from April have still gone unfulfilled. What is it about Saturday mornings that just make them seem to fly by? As it turned out, April is still a little early to see lots of seasonal spring produce anyway, so perhaps I didn’t miss out on too much. May is shaping up to be a busy month of weekends as well, but I wanted to get my list together of what’s in its prime just in case I can sneak away at least once. According to the Tennessee Seasonality Calendar, here is what to look for if you plan to shop at your local farmer’s market in May:

  • Arugula. I’m not a huge fan of this one. However, I did have it sauteed on a pimento cheese BLT recently and it wasn’t too bad. Of course, you could hide a dirty sock on anything with bacon and pimento cheese, and I probably wouldn’t notice. Here’s a similar recipe.
  • Asparagus. We love asparagus as a side with fish or pasta. Coat with olive oil and salt and pepper and then just roast it in the oven.
  • Beets. I never think about beets. I need to start trying to incorporate them into our veggie rotation. They’ve got some great health benefits!
  • Broccoli. Broccoli gets a bad rep as the bland steamed “veggie of the day”. If cooked properly, it’s one of my favorite sides. I roast it the same as the asparagus.
  • Cabbage. This recipe convinced me that cabbage can still be good when it’s not slathered in mayo ala coleslaw. I’m trying to cut back on processed meats, but you can honestly omit the kielbasa and enjoy this guilt-free.
  • Carrots. I buy whole carrots and get them washed and prepped all at once so they’re easy to grab out of the fridge. They’re my favorite hummus transporters.
  • Cauliflower. The star of a recipe so yummy, it made it into this Friday Favorites post.
  • Collard Greens. Still haven’t tried the recipe from my April list, but I will!
  • Green Beans. I love fresh green beans! I saute them with some Italian dressing and red onion until cooked al dente and then add some feta cheese.
  • Kale. Kale salads are perfect anytime you want to use a warm dressing because the leaves are so dense. I also love kale as an alternative to spinach in a smoothie.
  • Lettuce. Iceberg may pack a crunch, but unfortunately doesn’t have a ton of nutritional benefits. Try looking for green leaf or romaine for a similar texture.
  • Mustard Greens. I really have to step up my cooked greens game. I’ve never attempted cooking any variety, so if anyone has a good recipe, let me know!
  • Onions. We go through onions by the bagful. The smell of them sauteing with garlic is one of my happy smells.
  • Radicchio. I’ve heard of radicchio, but that’s as far as our relationship has gone. Here’s an article if you, like me, need to get better acquainted with this leafy burgundy beauty.
  • Radishes. This list is quickly making me realize that I am a creature of shopping habit. Radishes never cross my radar unless I’m at a buffet salad bar (which is rarely).
  • Rhubarbs….crickets….I know they can be made into pies….crickets
  • Scallions. Aha finally one that I have some wisdom regarding! Scallions (aka green onions) will regrow if you place them in water. My mom tried this and it does actually work! Read more here.
  • Snow Peas. This recipe uses scallions and snow peas!
  • Spinach. Spinach is my go-to smoothie veggie. Some frozen fruit, spinach, Greek yogurt, ice, water, and a ripe banana are really all you need to make a portable and healthy breakfast.
  • Strawberries. Lyla loves strawberries as a snack or mixed in with her yogurt. They are one of my top two oatmeal toppers (tie with blueberries).
  • Swiss Chard. And we round out the list with yet another item that I’ve never attempted to cook. I think I’ll make a summer resolution to try one new veggie a week. Here’s the recipe that I’ll use when Swiss Chard turns up on the rotation.

I hope this list is helpful as you venture out to your own local farmer’s market! Check back next month to see what’s in season in June. My list from April shows some of the items that are offered all year long.