Michigan Spring Vegetables

Michigan’s spring vegetables are humble, hardy, and green—often harvested by hand from muddy rows or hoed out of still-cool soil. These are the quiet heroes of the farmstand: simple, nourishing, and often overlooked in favor of their showier summer cousins.

March
Carrots (stored)
Potatoes (stored)
Onions (stored)
Beets (stored)
Microgreens

April
Asparagus (mid to late April)
Spinach
Lettuce mixes
Radishes
Green onions
Microgreens
Rhubarb (late April)

May
Asparagus (peak season)
Rhubarb
Spinach
Arugula
Lettuce
Kale
Radishes
Pea shoots
Young peas
Chives
Parsley
Mint