What’s in season at NC farmers markets in April (plus a recipe for your garden haul)
It’s spring! Pollen is coating the landscape and we’re gearing up for a day’s worth of sneezes and sniffles from our morning trip to the farmers market.
Here’s what’s in season at local Triangle farmers markets in April. At the end of our list, you’ll find a yummy recipe to prepare some of what you bring home.
Two quick reminders:
- Don’t forget to take your reusable bags to the farmers market.
- While there, check to see if your farmers market lets you drop off compost. The Carrboro Farmers Market, for example, allows market attendees to bring their food scraps and food-related paper products to the market every Saturday. For more information, visit carrborofarmersmarket.com/compost-program.
For a guide on what you can compost, check out The N&O’s story about composting basics: newsobserver.com/news/local.
For a guide to Triangle Farmers Markets, visit: newsobserver.com/living/food-drink.
What’s in season at NC farmers markets in April?
Here’s what’s in season at your local farmers market in April, according to the Got To Be NC Dept. of Agriculture’s “What’s in Season?” chart.
Asparagus
Broccoli
Collard greens
Greens
Herbs
Mushrooms
Mustard greens
Peanuts
Radishes
Snow pea tips
Spinach
Sweet potatoes
Turnips
The harvest season for strawberries, raspberries and lettuce begins mid-April, per the “What’s in Season?” chart.
If you’re interested in planting this month, we have a full story on what’s ready to go in the ground over the next few weeks: newsobserver.com/living.
A frittata recipe for your April farmers market haul
Greens are great year-round, but they add a special freshness to spring dishes. What better way to kick off the start of spring than with a greens-filled frittata?
Food & Wine has a recipe for a mustard green and sweet onion frittata. Here’s what you’ll need:
3 tbsp. extra virgin olive oil
1 large sweet onion, diced
1 ½ lbs mustard greens, stems discarded and leaves chopped
16 large eggs, beaten
⅓ cup Parmigiano Reggiano cheese, grated
Salt and pepper
Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet. Add the sweet onion and cook for about 10 minutes until golden brown, using moderately high heat. Add the mustard greens, and cook until wilted.
Whisk the remaining oil into the eggs, and add salt and pepper. Cook the eggs over moderate heat until the bottom and sides start to set. Begin lifting the sides of the cooked egg, letting the uncooked egg seep underneath. Keep this up until the bottom is set and the top is runny, about three minutes. Add the Parmigiano Reggiano on top.
Put the skillet in the oven and bake for about eight minutes. Cut into small squares and serve hot.
This story was originally published April 2, 2022 at 9:30 AM.
