MARCH-APRIL
Asian Greens
Arugula
Beets
Broccoli
Brussels Sprouts
Cabbage
Caulifl ower
Carrots
Celery
Chard
Cilantro
Collard Greens
Dill
Fava Beans
Garlic Scapes
Green Onions
Fennel
Kale
Kohlrabi
Leeks
Lettuce
Oregano
Parsley
Parsnips
Potatoes
Radishes
Rosemary
Rutabaga
Sage
Spinach
Shallots
Snap/Snow Peas
Sorrel
Spinach
Thyme
Turnips
Watercress
APRIL INTO MAY
Asparagus
Cling Peaches
Cucumbers
Early Onions
New Potatoes
Snap Beans
Strawberries
Early Tomatoes
Compiled by Marie Tedei, Eden’s Garden CSA Farm, Beverly Thomas, Cold Springs Farm, and Andrea Bithell, Oak Cliff Organics
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
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