Spring Foods

* Locally produced, seasonal foods cut energy use and therefore lease a smaller impact on the environment*
apricots
artichokes
asparagus
avocados
carrots
cherries
chicory
chives
collards
dandelion greens
fennel
mangoes
mustard greens
new potatoes
peas
rhubard
spinach
spring lettuces
strawberries
sugar snap peas and snow peas
watercress