Shop the Seasons at the Farmers' Market: Spring

Grab your reusable grocery bags, small wheely cart, and a wad of cash with plenty of small bills. It’s time to go to the farmers’ market! There’s nothing quite like fresh, local produce. Every season has its own flavor. Going to your local farmers’ market is a great way to make the most of seasonal ingredients, buy organic and help out the little guy in the process.

Here are a few tips from Sheehy Nissan of Mechanicsville to help you get the most out of your shopping:

• Get there early and have a plan, but be open to new ideas.
• Make a loop to get a lay of the land.
• Talk to the farmers. They know their stuff and are usually more than happy to give you tips on how best to prepare the food.

Ah, the joys of Spring! The flowers are blooming, the birds are singing and the Yankees are headed to Florida. And, it’s a great time to head out to your local farmer’s market and start enjoying some of nature’s abundance. Here are just a few of the fruits and vegetables that spring has to offer.

Arugula - Spring is about greens. Arugula is just one of the many delicious greens available. Baby forms of greens have wonderfully tender leaves which are great for salads.

Apricots - Look for these in late spring and early summer. If you’ve never tried it, apricot cobbler is a great spring/summer desert.

Artichokes - Tastiest. Thistle. Ever. Don’t let it intimidate you. Get some kitchen sheers and show it who’s boss. Pluck off some of the straggler leaves and steam or braise for a tasty side dish.

Asparagus - Grill it, roast it, steam it. Serve it with a drizzle of olive oil or a little lemon butter. Get creative and chop some up and toss into an omelets.

Baby carrots - They might be immature, but they sure are adorable and good for you too. These are not the whittled down big carrots you buy at the grocery store; these are the real baby deal. Eat them raw or cook them and add a little dill butter.

Green garlic - They look a bit like leeks, but don’t let that fool you, this is genuine, fresh, hasn’t had a chance to dry yet garlic. They’re versatile and can add flavor to oodles of dishes. Make a pesto or a soup or plop in whole with your roast.

Fava beans - This buttery, nutty and sometimes bitter bean comes in a big alien head pod. They’re great in salad or pureed with cream and butter. Oh, and don’t forget a nice Chianti!

Fiddlehead ferns - This crazy little veggie is only available for a few weeks in spring, so be on the lookout. They’re the unfurled fronds of a small fern and look like something out of a James Cameron movie. They taste a bit like asparagus. Try them gently sautéed with garlic and butter.

Mint - Mint starts appearing in the spring and is usually available up until fall. How does some tender lamb with a nice mint chutney sound? If you’re not sure about minty food, you can always mix yourself up a Mint Julep and retire to the veranda. Oh, Magnolia!

Morels - This mushroom has built up a virtual cult following. And, if the idea of eating a little fungus among us doesn’t bother you, you’ll soon see why. Try them in a cream sauce with some Madeira, shallots and garlic.

Peas - Whether they’re snow, garden or snap peas, spring is a great time for peas. Sides, salads and soups. Peas do it all with a smile.

Strawberries - They’re beautiful, sweet and chock full of vitamin C. Put them on some ice cream, make some strawberry shortcake or just eat them by their little old selves.

Spring onions - These little guys are like the scallions’ big brother. They’re great in soups and salads or just grilled.

Meal Suggestion: Try a fiddlehead and morel salad on a bed of baby greens with a little Gouda cheese. Follow with roasted chicken flavored with spring onions and sides of snow peas and grilled asparagus. Top it off with an apricot cobbler and a scoop of vanilla ice cream.