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← Season

Early Spring Produce

March 1 – April 15

Early spring brings the first tender harvest: asparagus, peas, radishes, spring onions, rhubarb, and foraged greens like ramps and fiddleheads. Days are brighter but nights stay cool, so cooking straddles comfort and freshness—light broths, quick sautés, gentle blanching, and buttery sauces with lemon and herbs. Look for firm asparagus tips, crisp radishes, and sweet young peas; store asparagus upright in a glass of water. Use peels and pods for stock, and finish dishes with mint, dill, or chive. Keep heat brief to protect snap and color, letting sweetness and crunch shine.

Featured dishes

Listed
Asparagus With Hollandaise
asparagus-with-hollandaise
Coming soon
Listed
Orecchiette With Broccoli Rabe
orecchiette-with-broccoli-rabe
Coming soon
Listed
Morel Mushroom Risotto
morel-mushroom-risotto
Coming soon
Listed
Spaghetti With Ramps
spaghetti-with-ramps
Coming soon