Seafood and Spring Greens: What’s In Season

Photos by Michael Piazza / Styled by Catrine Kelty

Yes, January 1 is the beginning of the calendar year. But for those of us in the culinary world, the advent of spring brings a new year of food—just as countdown-worthy and definitely a time for celebration. Once spring has sprung, the superstars of the season like ramps, fiddlehead ferns and radishes take center stage. Their unique beauty and sophistication often outshine some of the season’s more familiar—but equally delicious—counterparts, like leafy greens, asparagus and rhubarb.

Growing up in the Midwest often meant unreasonably cold winters made cozy by soups, stews and beloved family casserole recipes. While these sorts of dishes were the traditional mainstays ushering us through to the slow-to-arrive fresh crop season, we were always deeply anticipating the spoils of our bountiful backyard garden that would come with the turn of the season.

Spring is when my hometown of Detroit’s agricultural community comes alive. Eastern Market is the largest farmers market space in the city, a hub where we could find all the freshest produce that local farms have to offer along with fishmongers, butchers and other food artisans. Being surrounded by the Great Lakes also meant that a lot of the meals I enjoyed included lake fish like yellow perch, whitefish and trout. Reflecting on these experiences always brings about a wave of food nostalgia for me and these recipes are a reflection of that.

Since moving to New England, I now have a deeper appreciation for ocean fish, and over the years I’ve paired fish from my adopted region (like black sea bass and scallops) with my Midwestern (and proud of it, thank you) style of cooking.

I’ve also been inspired by my travels to the coasts of Italy and the varying ways that fish is prepared there, melding so effortlessly with pastas, risotto and so much more.

The following recipes are designed to celebrate seasonal spring produce: pea tendrils, Swiss chard, beets and spinach as well as some ideal seafood accompaniments. Fish and spring vegetables are packed with essential vitamins like iron, magnesium and potassium, starting the season with ingredients that can support overall well-being and boost our immune systems. The diversity of these recipes will invite you to enjoy the bounty of the season for breakfast, lunch and dinner.

This story appeared in the Spring 2024 issue.