GUIDE TO SPRING FARMER'S MARKETS + SEASONAL RECIPE IDEAS 🍓🍄🍒

navigating a farmer's market + what to make with what's in season + mother's day

May 10, 2024

Since the farmer’s market in Chicago has been open for the past few weeks, I thought it might be time for a refresher on navigating a farmer’s market like a pro. Spring is my favorite farmer’s market season. The weather is mild, it’s less crowded than in the summer, and they have some of my all-time favorite flowers - tulips, ranunculus, and lilacs. Fresh air and produce aside, it’s also always nice to support your local farmers and artisans :)

HERE ARE MY TOP FARMER’S MARKET TIPS

1. Plan out your recipes and make a list before you go. Get an idea of what you want to buy and how much you need so you know what you’re looking for when you’re there.

2. Take a lap around before buying. You might be tempted to shop at the first booth you see, but there may be something better or cheaper further away from the entrance.

3. Talk to the vendors! They have great advice on what’s in season, what’s coming, and how best to prepare their produce. And they’re usually very nice!

4. Bring a backpack so you’re hands-free. I love my cooler backpack from Amazon.

5. Get there early before it’s crowded, hot, and things sell out.

6. Know what’s in season before you go. In-season ingredients are often the freshest and taste the best. Plus you can choose your recipes around them for a delicious seasonal meal.

HERE’S WHAT’S IN SEASON IN THE SPRING + WHAT TO MAKE

ASPARAGUS: Best Ever Turkey Burgers

ARUGULA: Crispy Pounded Chicken with Arugula & Marinated Tomatoes

CARROTS: Grilled Carrots with Labneh & Honey

CUCUMBER: Seared Steak Chopped Salad

KALE: Spicy Kale Salad with Sautéed Shrimp

LEEK: Spring Leek Pasta

LEMONS: Lemon Drop Martini

MUSHROOMS: Farmer’s Market Flatbreads

RADISHES: Easy Cheesy Chicken Tostadas

RAMPS: Asparagus Spaghetti al Limone

RHUBARB: Strawberry Gin Rhubarb

STRAWBERRIES: Fresh Berries & Cream Cake

GO TO ALL SPRING RECIPES

HERE’S WHAT I’M MAKING THIS WEEK: FARMER’S MARKET EDITION

I’ve been in the mood for a cold noodle dish with the warmer weather lately. Since carrots and cucumbers are in season right now, my cold soba noodles with marinated tofu and chili oil really hit the spot. It’s refreshing, filling, and easy to put together.

GO TO RECIPE

There is nothing that says spring more than this asparagus spaghetti al limone. When in season, I use ramps instead of garlic. They are similar to spring onions but taste more like garlic. I also love to use purple asparagus from the farmer’s market because of its sweet and nutty flavor.