Get inspired to EAT LOCAL every day!

Spring is a time of renewal—longer days, warmer temperatures, and an abundance of fresh flavors bursting onto the scene! From crisp, earthy asparagus to the first sweet strawberries of the season, local farms come alive, bringing us the best of what nature has to offer.

Even before winter fully fades, our dedicated growers are busy preparing their fields and orchards using sustainable methods. Seedlings are transplanted from warm greenhouses into nutrient-rich soil, while other crops are sown directly into the ground, ready to thrive with the arrival of spring rains and sunshine.

Meanwhile, our local food artisans and farmers continue their year-round work, crafting delicious baked goods, cheeses, and pantry staples—all made with care. With Seasonal Roots, you can enjoy the freshest local foods delivered right to your doorstep, every week.

Why We Can’t Live without Local Family Farms

Fresh, flavorful, and packed with nutrients, nothing compares to locally grown food. When you eat local, you’re not just enjoying better-tasting produce; you’re also supporting a resilient, sustainable food system that benefits everyone.

Unlike large industrial farms that rely on long supply chains and artificial irrigation, local farmers work in harmony with nature. They grow a diverse variety of crops, use sustainable practices that protect the soil and water, and adapt to the seasons to bring you the freshest food possible.

What does that mean for you?

• Better Taste & Nutrition: Local food is harvested at peak ripeness and delivered within days, ensuring it’s full of flavor and nutrients.
• Stronger Communities: Supporting local farms keeps your food dollars in the community, helping small businesses thrive.
• A Healthier Planet: Sustainable farming methods reduce food miles, conserve resources, and protect biodiversity.
• Reliable & Resilient Food Supply: Local farms provide stability, ensuring access to fresh food even when global supply chains are disrupted.

At Seasonal Roots, we’re proud to partner with dedicated farmers and artisans who pour their passion into everything they grow and create. By choosing local, you’re not just making a healthier choice—you’re investing in a future where fresh, sustainable food is always within reach.

Keep Local Farms Thriving for the Future

Every time you choose local, you’re helping to sustain the farmers and artisans who make fresh, high-quality food possible. Their dedication to growing nutrient-rich produce, raising animals responsibly, and crafting handmade goods is what keeps our communities strong and our tables full.

By supporting local farms today, we ensure they can continue to thrive for generations to come. A resilient local food system means fresher, more flavorful food, a healthier environment, and a stronger connection between the people who grow our food and the communities they nourish.

Thank you for being part of this mission and for making local food a priority in your home. Together, we’re building a future where fresh, sustainable food is always within reach.

Benefits & Uses of Spring’s Luscious Favorites

Below are some of the health benefits of seasonal eating in springtime. Every tasty bite of spring’s harvest delivers fiber and so much more!

Because all our produce is harvested nearby within days of home delivery, it gets to you fast while it’s still packed with nutrients and flavor. And so good for you! Much better than produce that has to travel a long way to the grocery store. 

Asparagus

Benefits: Vitamins C, A, B6, folate, folic acid, potassium, fiber, and thiamine, with antioxidant and anti-inflammatory properties.
Uses: Roast or grill tossed in olive oil, steam, or sauté. Serve alone or add to salads, stir-fries, pastas, and soups.
Virginia/Maryland harvest season: April-June

Beets

Benefits: Vitamin C, folate, potassium, magnesium, with antioxidant and anti-inflammatory properties.
Uses: Roast alone or with other root veggies as a side or add to salads.
Virginia/Maryland harvest season: Year-round

Bok Choy

Benefits: Vitamins C, E, B6, beta-carotene, folate, selenium, and the flavonoid quercetin, with antioxidant and anti-inflammatory properties.
Uses: Sauté, steam, grill, or roast. Add to stir-fries, soups, salads, egg rolls, and more. Can use in place of any other green leafy veggie.
Virginia/Maryland harvest season: March-June, plus fall

Broccoli

Benefits: Vitamins A, C, E, K, folate, calcium, magnesium.
Uses: Sauté, steam, grill, or roast to release the sugars. Serve as a side or add to soups, stir fries, and one-pan dishes. Eat ‘em raw in salads or as a dip delivery vehicle.
Virginia/Maryland harvest season: May-June, plus fall

Carrots (bunched)

Benefits: Vitamin A, potassium, lutein, with antioxidant properties.
Uses: Delicious fresh or supercharge the sugars by roasting or grilling. Add to stews and soups or serve raw as a snack or with salads and dips.
Virginia/Maryland harvest season: Year-round

Dandelion Greens

Benefits: Vitamins A, E, K, calcium, iron, riboflavin, carotenoids, potassium, with antioxidant properties.
Uses: Sweetest in early spring, boil for a few minutes to reduce bitterness. Sauté, steam, or braise. Serve as a side or add to stir-fries, casseroles, soups, pastas, and salads.
Virginia/Maryland harvest season: March-June

Fennel

Benefits: Vitamin C, calcium, iron, magnesium, manganese, potassium, with antioxidant properties.
Uses: Roast, sauté, grill. Serve as a side or add to soups, stews, casseroles, stir-fries, and salads.
Virginia/Maryland harvest season: January-May

Garlic Scapes and Spring Garlic

Benefits: Vitamins A, C, K, and loaded with calcium, plus iron.
Uses: Dice raw in a vinaigrette or grill, steam, or sauté. Add to any savory dish!
Virginia/Maryland harvest season: March-April

Lettuce (Fields and Mixes)

Benefits: Vitamins A, B6, C, E, K, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, plus thiamine, riboflavin, niacin, and folate.
Uses: A salad building-block topped with fruits or veggies, nuts or cheeses. Also works as a wrap.
Virginia/Maryland harvest season: March-June, plus fall

New Potatoes

Benefits: Vitamin C, B6, potassium, folate.
Uses: Roast, grill, boil. Serve hot or cold as a side or add to stews, soups, or salads.
Virginia/Maryland harvest season: January-April

Peas (Garden, Snap, and Snow)

Benefits: Vitamins A, C, K, folic acid, iron, calcium, zinc, copper, manganese, and phytosterols.
Uses: Delicious raw or cooked – steamed, stir-fried, or boiled – hot or cold. Eat as a snack, with dips, in salads, or add to stir-fries, soups, and stews.
Virginia/Maryland harvest season: May-September

Radishes

Benefits: Vitamin C, folate, calcium, magnesium, phosphorus, and potassium.
Uses: Sauté, roast, or enjoy raw. Serve as a side or add to salads and other dishes, cooked or raw.
Virginia/Maryland harvest season: March-November

Spring Onions

Benefits: Vitamin K, phytochemicals.
Uses: Add raw to salads, dips, salsas, and soups, or cook them in stir-fries.
Virginia/Maryland harvest season: March-November

Strawberries (field)

Benefits: Tons of vitamin C and lots of antioxidant properties! Plus potassium, folate, calcium, and magnesium.
Uses: Fresh or baked. Great as snacks, even better with a piece of chocolate. Toss onto salads and desserts, add to smoothies, or cook in fruit compotes to serve with meats.
Virginia/Maryland harvest season: April-July