Fruits and Vegetables in the Spring Season – Spring Lookahead
Anyone else ready to put away those bulky sweaters, open the windows, or sip cocktails on a patio? We sure are! Spring is here and the season is a favorite among us produce-lovers. Here’s what you can expect this spring from your favorite produce supplier:
Rhubarb
- Washington, some local
- 10 lbs
- Available now
Ramps
- Available now
- 1 LB
Artichokes
- California
- 24 CT, 18 CT, baby
- Available now
Asparagus
- Mexico
- Standard, large, jumbo, white
- Available now
Fiddlehead Ferns
- Late-April
- 5 lbs
Vidalia bulbs
- Vidalia, Georgia
- Available now
- Case
Squash Blossoms
- California
- Available now
- 25 ct
Fava Beans
- Mexico
- Available now
- Bushel
Apricots
- Chile
- Double-layer
- Early May
Greens (Kale, Collard, Mustard)
- Available now
- Georgia, Maryland
- Assorted pack sizes
Specialty Produce
Spring heralds the arrival of an exquisite array of specialty produce, each offering a unique burst of flavor and freshness. Ramps, with their pungent aroma and delicate onion-garlic flavor, captivate chefs and food enthusiasts alike. Vidalia bulbs from Vidalia, Georgia, renowned for their mild sweetness and crisp texture, add a delightful crunch to salads and stir-fries, infusing dishes with a subtle yet distinctive taste. Fava beans from Mexico, with their tender, buttery texture and nutty flavor, are a cherished springtime delicacy, perfect for incorporating into hearty soups or vibrant salads.
Meanwhile, the tart tanginess of rhubarb brings a refreshing contrast to desserts and savory dishes alike, its vibrant color and unique flavor profile capturing the essence of the season. And who could forget the delicate curls of fiddlehead ferns, a fleeting delicacy prized for their earthy flavor and crisp texture? Last but certainly not least, the delicate and ephemeral squash blossoms from California, with their vibrant hues and delicate petals, offer a fleeting taste of the season’s bounty. These specialty spring treasures invite us to embrace the vibrant flavors and colors of the season, inspiring culinary creativity, and celebration.
Local
Late-April to early-May is the kickoff to new crops of local items. We work with over 40 local purveyors to capture the abundance the mid-Atlantic region has to offer, ensuring efficient and effective food distribution for fresh produce. With our dedication to delivering on every detail, we invite you to explore the vibrant flavors of spring with us as your trusted restaurant supplier.
April
Asparagus will start poking out of the dirt fields in Maryland and Virginia in early April. We partner with Godfrey’s Farm and Parker Farms throughout the season. It will be a volume-fill case meaning the sizes will vary from standard to jumbo. Lisa and Tom Godfrey’s Farm are local farmers in Sudlersville, Maryland. They have been growing fresh asparagus for over 50 years, easily making it their most prolific crop, which covers 60 acres of their farm. To deter pests and limit pesticide use, Godfrey’s Farm uses Integrated Pest Management (IPM). Godfrey’s is committed to providing fresh, local produce to the surrounding communities while maintaining strict food safety GAP certifications.
North Carolina kicks off the strawberry around late April, depending on weather. These sweet berries come from Lewis Nursery and Farm. Everette and Cal Lewis specialize in berry production as third-generation Lewis Nursey and Farm owners. Their progressive and innovative thinking has brought new production methods like tunnels and solar energy, enhancing both environmental sustainability and product quality. Lewis can bring growing temperatures up to 75°F in April, allowing their “tunnel” grown strawberries a head start over other local berries, ensuring superior quality and environmental sustainability.
May
April showers brings May…broccoli, cabbage, squash, berries, and greens. That’s how the saying goes, right? Our Virginian farm partners at Newmarket Farms, Parker Farms, and Lois Produce & Herbs are flourishing with new crops. Plus, Richardson Farms in Maryland will begin their new crop of kale, collard, and mustard greens.
Newmarket Farm is a 450-acre family-owned and operated farm located in Caroline County, Virginia. To help ensure their crops flourish, Newmarket Farms is home to a dozen beehives that happily pollinate the plants when they’re in bloom, contributing to environmental preservation efforts on the farm.
The Parkers have been farming for more than 100 years in the tri-state area. Run by Rod Parker, their facility inspects, packs, and ships produce for growers from Delaware to the Carolinas covering 3,000 acres of land and their own produce. Their sustainability methods include reducing both air pollution as well as surface water and groundwater usage. They use state-of-the-art hydro-coolers, forced air coolers, and other refrigeration to eliminate field heat rapidly.
Lois Produce & Herbs is a family-owned farm located in Leedstown, Virginia. This eco-friendly farm conserves water using plastic drip tape to deliver water straight to the roots in the fields. In addition to their water conservation efforts, they even have a resident pig that consumes leftovers! There is a lot of time and effort that goes into producing their high-quality product, which is why their fresh food is almost always picked the day before the market.
