The Seasonal Plate What to Eat in April

Eating in season saves money, provides optimal nutrition, and supports local farmers. In North America, find many of the vegetables, fruits, nuts, meat, poultry, and seafood, below, in season, and in markets, for the month of April.

Vegetables

artichokes + arugula + asparagus + beets + bok choy + broccoli + broccoli rabe + brussels sprouts + cabbage + carrots + cauliflower + chard + chicory + collard greens + cress + dandelion greens + endive + fava beans + fennel +  garlic + green garlic + most herbs + horseradish + kale + kohlrabi + leeks + lettuce + mizuna + mushrooms + mustard greens + nettles + onions + parsnips + pea shoots + radishes + rutabagas + scallions + spinach + sprouts + sunchokes + sweet potatoes (south) + turnips

Fruit and Nuts
avocado + cherimoya + citrus fruits (grapefruit, kumquat, lemon, lime, orange, citron, pomelo) + guava + strawberries 

Meat and Poultry

rabbit + lamb + pork + eggs  

Seafood

Varies by season, location, and weather patterns
North America: sea bass + black drum + clams + crawfish + crab + halibut + mussels + oysters + shrimp + red snapper + redfish + spot prawn + shark + flounder + pompano + trout + tuna  

Primarily year-round species include ahi tuna + atlantic, true, and ling cod + catfish + flounder + grouper + mahi mahi + rainbow trout + sole + (atlantic) salmon + swordfish

And a couple of great links, with maps, charts, and interactive resources, to keep yourself, and those you love, eating well:

• Know Your Farmer, Know Your Food
• Benefits of Eating Seasonally
• Eat Well Seasonal Food Guides for US and Canada
• Sustainable Table: What's Fresh Near You
• Epicurious: Seasonal Ingredient Map