From Saveur Magazine
April 2015

After a long winter, there’s nothing more welcome than the sight of spring’s first vegetables: Crisp lettuces, earthy morels, slender spears of asparagus, leafy spring onions, fresh peas and green beans, and piles of bright rhubarb join year-round staples like garlic and beets as well as winter favorites nearing the end of their season. In the first of our series of comprehensive seasonal produce guides, we’ve got expert tips for buying, storing, and preparing the best of spring’s bounty, plus recipes for everything from roasted artichokes with a white wine and chile-garlic sauce to a gorgeous rhubarb upside-down cake to vibrant shaved asparagus and carrot salad. Happy cooking!

You can click on the photos to see the information on some of my favorite spring time ingredients.

Or click on the link below for a complete guide for Spring Time produce:
http://www.saveur.com/content/produce-guide-spring?dom=SAV&loc=logo

All photos: Vanessa Rees

Artichokes

Aspargus

Beets

Carrots

Fava Beans

Garlic

Arugula

Bok Choy