Vegetarian and vegan farmers market May recipes! Your May seasonal produce guide + 50 recipes inspired by your local farmers market or CSA bin.
As an Amazon Associate, we earn from qualifying purchases.
Happy May, Rhubarbarians!
We are deep into Spring now and May recipes are happening! So much great produce is popping up and farmers markets are beginning to open.
Things are looking a little different this year while everyone is staying inside and keeping their distance. But, we are making the most of it by growing our first garden. We've got lots of strawberries growing, green onions, romaine lettuce, celery, and some tomato seedlings about to sprout. Yay!
Starting this new month with your farmers market recipe inspiration. So much spring green goodness here. Here are your May recipes!
Did you make all of the April recipes? Or are you looking forward to June recipes already?
Jump to:
What's in season in May?
May is when we see all the great spring produce show up! So much green to make us happy this month. For this list, we are going to focus on asparagus, radish, rhubarb, strawberry, peas, artichoke, beet, leek, mustard greens, and mint.
Asparagus
Asparagus is a flowering perennial vegetable that is in season from March to June. They are grown in spears and come in 4 varieties, green, purple, white, and wild. Asparagus is a spring favorite and is by far the best when eaten in season.
More asparagus recipes:
- Vegan asparagus soup with pistachio cream
- Linguine with asparagus and sun-dried tomatoes
- Chive ricotta toast with asparagus and radish
- Crispy asparagus fries
Radish
Radishes are small, ping-pong ball sized root vegetables! There are so many varieties, that you can usually find a variety available year round (look for cherry belles and easter egg radishes in April). Every single part of radishes are edible, including the stems and leaves. They have a peppery bite to them when raw, but mellow out quite a bit when cooked.
More radish recipes:
- Avocado toast with egg and radish
- Radish bread
- Asparagus and radish tarts
- Sautéed sesame ginger radishes
Rhubarb
Rhubarb is a vegetable (yep!) that is in season from April to August. Rhubarb grows in stalks and resembles red celery, although it is actually part of the buckwheat family. It is very tart, and although most people prefer it cooked down with sugar, some people love it raw too. Avoid the leaves, as those are poisonous!
More rhubarb recipes:
- Vegan rhubarb pancakes
- Smoky rhubarb bbq sauce
- Dutch baby pancake with honey roasted rhubarb
- Honey baked rhubarb toast with ricotta and pistachios
Strawberry
Strawberries are fruits that are in season from May to September. They are sweet fruits that are sweet enough to eat raw or wonderful cooked. Strawberry seeds are on the outside rather than the inside, making a strawberry not a berry at all!
More strawberry recipes:
- Avocado grapefruit salad with strawberry and mint
- Healthy strawberry rhubarb popsicles with coconut milk
- Chocoholic vegan brownies with strawberries and sea salt
- Strawberry jalapeno pico de gallo
Peas
Peas are legumes that are in season from April to July. They are small and round and grown in pods on vines. The entire plant is edible, including the pods and the vines. Did you know that pea plants can communicate with one another? Wow!
More pea recipes:
- Sautéed green beans and peas with mint and basil
- Asparagus pasta with peas and caramelized onion sauce
- Chilled pea cucumber cashew soup with mint
- Green pea and coconut dhal
Artichoke
Artichokes are actually the edible portions of the thistle flower (yep!) that are in season from March to May. They may seem intimidating with their spiky leaves, but are so worth the effort. Look for tightly packed leaves and give it a good squeeze to see if it squeaks a bit. That’s a good one!
More artichoke recipes:
- Spinach artichoke cottage cheese frittata
- Chile lime grilled artichokes
- Mushroom and black olive stuffed artichokes
- Lemon braised artichoke hearts
Beet
Beets are root vegetables that are in season from May to December. They have a long growing season and can be stored for long periods of time after the harvest. They grow in a rainbow of colors and are known to have a very earthy flavor. The entire plant is edible and the greens are delicious!
More beet recipes:
- Golden beet puree with tarragon and yogurt
- Golden beet, potato, and arugula salad
- Beetroot quinoa burgers
- Roasted beets with mint yogurt
Leek
Leeks are vegetables that are in season from October to May. They look like giant scallions! They have a mild onion flavor, but are more on the sweet side. The white and pale green parts are mostly used for cooking, while the dark green stem can be very woody and is usually reserved for stock.
More leek recipes:
Mustard greens
Mustard greens are the green leaves of the mustard plant that are in season from March to June. The most commonly eaten type of mustard greens in the US is the Southern Giant, which has leaves that can be quite large and have ruffled edges to them. They have a peppery bite and are delicious eaten raw in salads, sauteed, or tossed into soups and stir frys.
Learn more about mustard greens
More mustard greens recipes:
- Garlicky greens and chickpea salad
- Pea socca with mustard greens pesto
- Sautéed mustard greens
- Mustard greens greek salad
Mint
Mint is an herb that is in season from May to October. Mint has a fresh flavor that is known for freshening breath! Fresh mint leaves are mostly eaten raw in salads or accompanied with fresh fruits/veggies, while dried mint is used for cooking.
More mint recipes:
- Grapefruit strawberry mint mojito
- Sautéed green beans and peas with mint and basil
- Avocado grapefruit salad with strawberry and mint
- Chilled pea cucumber cashew soup with mint
If you make any of these recipes, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians.
Thank you so much for reading and supporting Rhubarbarians and the brands that we recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
LIKE WHAT YOU SEE? GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! SIGN UP HERE!
Veronica Tegen
Great collection. I'm excited for every which way to use strawberries right now 🙂 That olive oil cake! Oh and the rhubarb crumble with honey butter biscuits!
Patricia Bozeman
Oh man, the honey butter biscuits! A must make. Thanks, Veronica! 🙂
Ribas with Love
What a beautiful round-up of fresh farmer’s market goodies! I get wait for my local farmer’s market to open for the season. Thanks so much Patricia for including my roasted asparagus recipe.
Patricia Bozeman
The asparagus looks so beautiful! We are still getting some around here and I love it!
Melissa @ Cilantro and Citronella
Lovely! I always enjoy your monthly seasonal roundups! Thanks so much for including my udon soup recipe, I will share!
Patricia Bozeman
You are very welcome. The soup looks so delicious!