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5 Fruits & Veggies to Add to Your Spring Shopping List

Stephanie Golub
Mar 15, 2022

Ahhhh, springtime. We missed the sunshine, flowers in bloom, and the fruit and veg it sends our way. Whether you’re heading to your local farmers’ market to grab ripe goodies, hosting an al fresco party, or enjoying meals prepped for you, here is this season’s MVP (most valuable produce) to look out for!


Avocados are everything. The fruits from this evergreen tree top our morning toasts, make for healthy oils, spice up our sandwiches, and are the dip to our chips. And since there’s possibly no better feeling than cutting into a perfectly green avo, now’s the time to buy. California growing season kicks off in early April and closes out in August. High in monounsaturated fat (the better-for-you kind!), vitamin C, and fiber, this fruit’s got a whole lot going on. 


April is a big month for broccoli. In early spring, the west coast is the best coast for harvesting this cruciferous flowering veggie. Broccoli is a proud member of the cabbage family and tastes fantastic broiled, sautéed, or raw. We love it roasted in garlic with our BBQ Bison Burger and stir-fried in our succulent Kung Pao Steak. This green veg has great benefits, clocking in high levels of fiber, vitamin C, vitamin K, and potassium. Broc it to me, bro.  


These sour, seeded fruits pack the perfect punch in beverages, baked goods, and dressings. The juice of one lemon contains about 31 grams of vitamin C, which could mean one major immunity boost. If consumed regularly, vitamin C is also known for its potential to reduce the risk of stroke and heart disease. We’ll take another squeeze, please! 


Springtime temps send snap, snow, and English peas into action. This particular type of legume is a flowering plant—and the pea itself, otherwise known as a pulse—is found inside petite pods. Peas are packed with antioxidants like vitamin C, K, and zinc. If you’re craving these sweet and savory cuties, you can find them in our Chicken & Spring Pea Risotto. 


Pucker up! This perennial veggie is often confused for a fruit due to its tart taste. Starting in April, you might begin to see their pinkish, celery-like stems peeking out of grocery store totes. When cooked up with some sugar, it makes for the perfect pie filling, compote, pastry flavor, or cocktail syrup. Rhubarb is chock-full of vitamin K, which can help with blood clotting and bone health. Their vibrant and edible stalks also have anthocyanins, a type of antioxidant called flavonoids, which gives them their pretty hue and potential cancer-preventing properties. 

We’re so looking forward to the longer, warmer days ahead. We’ll be celebrating by welcoming our fave seasonal meals into the mix, like our Chicken & Spring Pea Risotto and Springtime Chicken Florentine. Go get your guac on, make a killer salad,  bake a sweet treat, or take your water to the next level!

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5 Fruits & Veggies to Add to Your Spring Shopping List