What’s in Season: April Edition
April brings spring to the table: The variety of fresh, locally grown fruits and vegetables is noticeably increasing. While stored produce like potatoes or celery is still available, the first fresh crops from open fields are now appearing at local markets – including radishes, spinach, and rhubarb. With a bit of luck, you might even spot the first asparagus. It's a transitional month, bidding farewell to winter and promising fresh delights.
Here’s a selection of seasonal fruits and vegetables available in April:
Fresh from the open field:
- Leek
- Spinach
- Rhubarb
- Spring onions
- Asparagus (early harvest)
From protected cultivation (unheated greenhouse):
- Cauliflower
- Radishes
- Asian greens
- Arugula
- Lamb’s lettuce
- Head lettuce
- Onions (leek and spring onions)
Stored local produce:
- Carrots
- Parsnips
- Beets
- Celery
- White cabbage
- Red cabbage
- Apples
Now is the perfect time to combine spring freshness with trusty storage produce – for example, in colorful salads, light tartes, or green smoothies.
In the spotlight this month: Spinach and radishes – two springtime veggies packed with power.
Solvejg Hoffmann
Spinach – The Green Nutrient Powerhouse
Spinach is one of the stars of spring cuisine. Starting in April, it returns freshly harvested from local fields and delivers a mild, slightly earthy flavor along with an impressive density of nutrients.
Health Benefits:
Spinach is loaded with vital nutrients: beta-carotene, magnesium, iron, potassium, vitamins C and E – a true power package. It strengthens the immune system, has a diuretic effect, and protects cells from oxidative stress. With only 22 kcal per 100 g, it’s also figure-friendly. A nice bonus: its CO₂ footprint is excellent.
In the Kitchen:
Whether as baby spinach in salads, gently steamed as a side dish, or as an aromatic filling for quiches and tartes – spinach is a true all-rounder. For maximum vitamin retention, cook only briefly.
Tip: When combined with dairy products, the oxalic acid in spinach is bound, improving mineral absorption.
And when it comes to sustainability, spinach is a great choice too: with under 30 g CO₂ per 100 g, it's among the most climate-friendly vegetables.
Radieschen – Knackige Schärfe mit Vitaminkick
Radishes are the perfect companions for spring: quick to grow, wonderfully fresh, and with a pleasant peppery bite that adds a kick to any dish.
Health Benefits:
At just 16 kcal per 100 g, radishes deliver a solid dose of vitamin C, phytochemicals, and mustard oils. These promote digestion, have anti-inflammatory properties, and can even be antibacterial. Early studies also show promising effects on blood sugar levels – a versatile veggie with real health value.
In the Kitchen:
Radishes are delicious raw – on bread, in salads, or as a topping for bowls. For a creative twist, try steaming them lightly or incorporating them into warm dishes, like a spring tart.
Don’t toss the greens – they make a great base for pestos or herb spreads!
Recipe Suggestion: Spinach Tartes with Radishes and Miso Cashew Cream
These vegan mini tartes combine all the goodness April has to offer: tender baby spinach, fresh radishes, and aromatic herbs on a crispy puff pastry base. A light yet refined dish – perfect for brunch, picnics, or a spring buffet.
Ingredients (for 4 servings):
- 250 g baby spinach
- 1 pack vegan puff pastry
- 250 g vegan cream cheese alternative
- 2 tbsp cashew butter
- Salt, pepper
- 4 tbsp oat cream
- 1.5 tbsp sesame seeds
- ½ bunch radishes
- 2 spring onions
- ½ bunch fresh herbs (e.g., dill, parsley, basil)
- 1 tbsp miso paste
- 3 tbsp water
Preparation:
- Blanch spinach in salted boiling water for 10 seconds, then drain.
- Cut puff pastry into circles (approx. 11 cm Ø) and place on a baking tray. Prick with a fork.
- Mix cream cheese with 1 tbsp cashew butter, salt, and pepper. Spread on the pastry circles and top with spinach. Brush edges with oat cream and sprinkle with sesame seeds.
- Bake in a preheated oven at 200 °C (fan) for about 15 minutes.
- Meanwhile, slice radishes thinly, cut spring onions into rings, and chop herbs. Mix miso paste with the remaining cashew butter and water.
- Top tartes with radishes, onions, and herbs. Drizzle with miso-cashew cream and serve immediately.
Tip: If you like, chop a few radish leaves and use them as a flavorful green topping – sustainable and aromatic!
Daniel Schwarz
April is all about fresh and zesty spring cuisine. With spinach and radishes, we kick off the new season full of nutrients and flavor. Give it a try! 🪻🌿✨