If you shop in the Wedge’s Produce department, you’ve probably talked to Assistant Manager Mark Williams about what’s good and in season. Or you may have seen one of his videos on Wedge and Linden Hills Co-op’s Facebook page spotlighting the season’s best produce, wearing an amazing handsewn outfit. Mark always has great recommendations, so we recently picked his brain about his favorites for spring.

These items are available for a limited time, so pay close attention to the Produce department April – June so you don’t miss out!

RAMPS (May)
What are they and how do they taste?
They are a wild leek with a slight smoky onion/garlicy taste.

How Mark likes them:
They are great in vegetable dishes, grilled, on pizza or made into a ramp pesto.

MORELS (May)
What are they and how do they taste?
They are a wild-foraged mushroom. I like them because of their deep earthy, nutty flavor and meaty texture.

How Mark likes them:
Great as a side dish just sauteed in butter. Good in egg dishes or perhaps an asparagus morel risotto.

FIDDLEHEAD FERNS (April)
What are they and how do they taste?
They are a furled frond from a young Ostrich Fern. I like the combination green bean/asparagus/artichoke taste.

How Mark likes them:
A simple sauté in butter makes a nice side dish, add ramps for a wow factor.

FRESH ASPARAGUS (June)
What are they and how do they taste?
Traditional spring vegetable. Super tender, tightly closed tips, with an extra-fresh taste.

How Mark likes them:
Great in a Vignarola: a celebration of braised spring veggies including asparagus, sweet peas, fava beans and artichokes. YUM!

MEXICAN PEACHES (May)
What are they and how do they taste?
“The pièce de résistance” of spring produce from Devine Flavor farm in Mexico. I love them because they are perfect peaches with perfect peach flavor and the juice runs down your chin!

How Mark likes them:
Eat them straight out of hand with a napkin or try a homemade fresh peach pie.