April Vegetables 2026
Spring has sprung, making it easy to add loads of color to every dish. Pastels, vibrant greens, fuchsias, reds, purples, and blues stimulate our eyes, minds, and palates, making us excited to try something new or revisit favorites from last season. Spring, and soon summer, are the months most people welcome, as they are usually harbingers of nicer weather, blooming gardens, outdoor gatherings, and all the tasty dishes and treats that accompany picnics, beach days, and road trips to faraway places. Melissa’s will be right there with you to inspire, provide fresh produce, and share recipe ideas. And if you need a fresh gift for an occasion, a thank you, or “just because,” we’ve got you covered with hand-packed conventional and organic baskets, boxes, and treats. Simply enter “gifts” in our website search box. If you need help, don’t hesitate to call our live, person-attended customer service team at 800-588-0151, Monday through Friday. Happy Spring!!!
Melissa’s Baby Vegetables Basket or Carton signifies spring in the most delicious way: a gift filled with adorable baby vegetables. Each basket or carton is carefully hand-packed to order and features an array of in-season baby-size vegetables that may include baby squash, Brussels sprouts, radishes, carrots, baby potatoes, and artichokes. Melissa’s Baby Vegetables in a Basket or Carton make a wonderful gift any time of year. Available year-round. Ingredients vary by season. Product origins vary.
Watermelon Radish
Generally available year-round, watermelon radish is at its peak during spring and late summer when the soil is cooler. Named for its pink-to-fuchsia center that transitions to green and white skin, it resembles a watermelon. This radish is not hot or spicy, but mild and crisp. Enjoy it simply washed and quartered when baby-sized, or slice into thin rounds for mini taco bites or scoopers for Melissa’s Garlic Toum, hummus, salsa, or leafy green salads. Radishes may also be sautéed, braised, or added to soups and broths.
Select watermelon radish and other radishes that are firm with no wrinkles or mold. If sold in bunches with tops, look for crisp leaves without bruising. Store radishes refrigerated with tops removed. The tops are edible and a powerhouse source of vitamins C and K and magnesium. Wash tops well and spin dry, then use in salads or sauté, braise, or add to soups, and consume within two days. Radish roots may be stored unwashed in a plastic bag in the refrigerator’s produce drawer for about two weeks. Do not use if there are signs of discoloration, mold, or black spots. Lightly scrub roots to remove dirt, rinse, pat dry, and prepare as desired. Cut roots may be re-crisped by soaking in iced water before serving. Radishes may also be braised, roasted, steamed, sautéed, served whole or sliced as dippers or crudité, or finely diced or julienned as a colorful, crisp garnish. Available now through early June. Product of USA or Mexico.
Fennel Bulb
Delicately sweet with a hint of licorice and celery-crisp when served raw, fennel is quite versatile and adds a fresh “something different” to many dishes. Melissa’s does most of the work for you by removing the feathery tops and stems, leaving just the bulb. Simply wash, trim the root end just enough to remove any discolored flesh, then cut into julienned strips from top to root for salads with Ojai Pixie Tangerines, stir-fries with baby bok choy, or sauté with root vegetables and serve over Melissa’s Cooked Quinoa for a fiber- and protein-filled meal. Halve or quarter (keeping the core intact) and grill with other vegetables, braise or roast with herbs, or use as a celery substitute.
Select Melissa’s fennel bulbs with firm, cream-colored layers and no signs of browning or mold. Refrigerate in the original wrap for up to three days, then remove the wrap, wash, and prepare as desired. Fennel does not freeze well unless cooked and incorporated into soups or casseroles. Available year-round. Product of USA.
5-Minute Artichokes™
Another veggie-solved idea for meals or in-between snacking, Melissa’s 5-Minute Artichoke™ is so quick and easy it feels like a lifesaver. Pre-washed and ready to microwave, it can be unwrapped carefully and served with warmed Melissa’s Hollandaise or Four Cheese Sauce or paired with Taqueria Sauce as desired. Melissa’s 5-Minute Artichoke™ also makes a great vessel for leftovers. Once cooked, halve it from top to bottom, remove the fuzzy choke with a spoon, and fill with reheated seasoned grain salad, mixed vegetables with Six Bean Medley, or chill and fill with tuna or shrimp salad for a springtime meal. Look for it in the refrigerated produce section, and if you don’t see it, ask your produce manager.
Kale SproutsKale Sprouts are a fun veggie. These cute little orbs have the flavor of Brussels sprouts with the density of Red Russian kale. A cross of both brassicas, they provide loads of fiber and vitamins C and A. They become smoky and flavorful when halved and roasted or grilled, then finished with a light drizzle of date syrup or a sprinkle of Hatch Pepper Seasoning. They also make a toothsome plant-based protein dish when quartered and sautéed, then added to crumbled Melissa’s Soy Taco and chopped bell peppers. Of course, they are also delicious as a salad or slaw with dried or fresh fruits and toasted nuts, dressed with vinaigrette or a creamy dressing.
If serving raw, kale and kale sprouts can be tenderized with a bit of citrus during preparation. Select kale sprouts with crisp leaves and no discoloration or wilting. Store unwashed and refrigerated in a plastic bag for up to three days. Wash in a deep tub of water, gently swishing to release dirt or soil, then rinse and drain until the water runs clear. Pat dry, trim just enough of the root end to remove any discolored portion and keep leaves intact. Do not freeze. Available year-round. Product of USA.
White Asparagus
Fast becoming popular for its unusual creamy white color, white asparagus makes standard asparagus green with envy. Both varieties are sources of fiber, vitamin C, and folate. The difference comes down to growing conditions. Green asparagus is exposed to light, allowing photosynthesis and chlorophyll development, while white asparagus is grown under soil until harvest, resulting in thicker stalks and a milder flavor.
White asparagus is delicious steamed, grilled, roasted, or broiled with a touch of oil and salt. Add flair with freshly microplaned citrus zest, a drizzle of date syrup or reduced balsamic, a grating of quality Pecorino Romano, or a spoonful of hollandaise and a drop or two of Hot Hatch Pepper Sauce.
Select white asparagus as you would green: avoid shriveled or wilted stalks with broken or wet tips, and choose bunches with firm, moist bottoms. Store upright in the refrigerator to protect the tips, wrapped in a plastic bag, for up to four days. White asparagus should be lightly peeled with a vegetable peeler, as the skin is denser than green asparagus. The stalks are more brittle, so trim the ends with a knife rather than snapping. Available year-round. Product of Peru.
Belgian Endive
A member of the chicory family of bitter greens and a close relative of radicchio, Treviso, and curly endive (frisée), Belgian endive is torpedo-shaped with creamy white leaves and faint green tips. Like other chicories, it is grown in darkness to reduce bitterness. Its crisp base and tender, curved leaves make it perfect for stuffing with crumbled blue cheese, toasted red walnuts, and a drizzle of hot honey. It also works beautifully as a scooper for creamy dips and sauces.
For a warm side, wash and halve Belgian endive, sear the cut side, then braise in vegetable or chicken broth finished with a little cream. It can also be sliced into arcs for salads, or lightly sautéed or steamed with mixed vegetables.
Select Belgian endive that is firm, not squishy, and free of brown spots or wilting. Store refrigerated in a plastic bag for up to four days. To clean, trim a small portion of the root end, then either separate the leaves and rinse, or halve and rinse under cold running water to remove any sand or soil. Pat dry and proceed with your recipe. Available year-round. Product of USA.
Mushrooms, Fresh and Dried
Mushrooms provide a satisfying feeling of fullness thanks to their meaty texture and savory flavor. Even those who don’t enjoy their texture often appreciate the depth mushrooms bring to plant-based dishes. They are low in calories and provide key nutrients, including B vitamins, potassium, and copper, while also supporting immunity. Melissa’s offers a wide variety of fresh mushrooms, from classic white buttons and flavorful shiitake to nutty beech, hearty portobello, and meaty oyster varieties.
Select mushrooms that are plump and fresh with no tears, decay, or strong odor. Clean with a gentle wipe using a paper towel, as water can diminish both flavor and texture. Trim the dry root end before using. Store refrigerated in a paper bag for up to three days.
Dried mushrooms are a cook’s best-kept secret ingredient. They are always ready to add flavor to soups, dips, mixed vegetables, salads, meats, and grains. Melissa’s Dried Mushroom Medley is excellent for pulsing and grinding into powder, delivering big umami flavor with minimal texture. Lightly brush dried mushrooms before pulsing, then store leftover mushroom powder in an airtight container or jar in the pantry and use within a month for best flavor.
Whole dried mushrooms may be stored in airtight or vacuum-sealed containers until the date on the package. To hydrate, cover mushrooms with just enough boiled water and weight them down as needed for about 10 to 15 minutes. Drain through a sieve, coffee filter, or cheesecloth to retain the flavorful soaking liquid for your recipe. Rinse the mushrooms after draining and add them to your dish. Hydrated mushrooms do not freeze well unless incorporated into sauces or soups. Available year-round. Product of France and USA.
