8 kinds of fruit, vegetables and herbs usually at their best in April across much of the US, with how to pick and keep each one and the recipes that use it.
Months are when each item is usually at its best across much of the US. Seasons start earlier in warm places and later in cool ones, and they shift from year to year, so your local farm stand or market is the best guide.
StrawberriesLemonsOrangesSnap peasSpinachLettuceBroccoliFennel
At its best: April to June
Pick: Look for bright red berries all the way to the green cap; they do not ripen after picking.
Keep: Refrigerate unwashed in a single layer if you can and use within a couple of days.
At its best: December to April
Pick: Pick lemons that feel heavy for their size, with thin, glossy skin that gives slightly.
Keep: Refrigerate them in a bag and they stay juicy for weeks. Zest before you squeeze.
At its best: December to April
Pick: Heavy for its size means juicy. Skin color says little about ripeness.
Keep: They keep a week on the counter and longer in the fridge.
At its best: April to June
Pick: Choose bright green, crisp pods that snap; skip any that look dry or bumpy.
Keep: Refrigerate in a bag and use within a few days, while they are sweet.
At its best: March to May and September to November
Pick: Look for deep green, perky leaves with no yellowing or slime.
Keep: Refrigerate dry in its bag or a container lined with a towel; use within about 5 days.
At its best: April to June and September to October
Pick: Choose heads with crisp, bright leaves and no browning at the cut end.
Keep: Wash, spin dry and refrigerate wrapped in a towel inside a bag or box.
At its best: October to April
Pick: Choose tight, dark green heads and firm stalks; yellowing buds mean it is past its best.
Keep: Refrigerate unwashed in an open bag and use within about 5 days.
At its best: October to April
Pick: Look for firm, white bulbs with no brown spots and fresh, feathery fronds.
Keep: Refrigerate in a bag and use within about 5 days. The fronds make a good garnish.