Who can resist the beauty and goodness that abound in the markets in April? Surely even hardcore carnivores may be tempted (even for a fleeting moment) to experience a vegetarian life. Well ok maybe not! April does, however, offer quite a few selections of fresh products which help us chase away any lingering residue left from the dreary winter months. Most of the tired winter products have disappeared, and in their place arrive products which are crisp, vibrant, and full of aromas and tastes. Here are few things to look for, avoid, and look ahead toward...

what to look for
French artichokes, named mamole, have arrived at the market. These large globe-shaped artichokes are perfect for steaming or stuffing. If small is what you are after, then look no further than the small purple-colored carciofini. These little artichokes have very little choke inside, so practically the entire artichoke is edible...except those nasty little stickers at the end of the leaves. Asparagus from Europe are now present, but you still need to be a bit cautious with your selection. On the white side, try the varieties from Cavillon in France. True Cavillon asparagus will have a purple tinge on the tips (the French like to have their asparagus gently kissed by the sun), which will turn green when you cook them. To check for freshness, rub two white asparagus together...if they screech they are fresh! Don't cook white asparagus like green asparagus. White asparagus should be trimmed well, then cooked whole in a sauce pan of water, salt, white wine, lemon juice and a spoon of sugar. Simmer them for about 20 minutes. The green asparagus available during the early part of April come from Italy (mostly the south), and they are quite thin. They do not need long to cook.  

Fresh fava beans are another Italian product which are available in April and May. They require a bit of work as they will need to be peeled twice.  But, they are worth the extra effort! The best tomatoes are still the varieties from Italy. Look for the Sardo variety or the Sicilian Pacchino. Also coming from France's Cavillon region, and definitely worth trying out, are the radishes and fresh garlic. Fresh garlic should be kept refrigerated and used within one week. Simply trim away the tough outer layers, then chop up all of the rest. Fresh garlic is quite assertive in its aroma, but easier to digest. There are also quite a lot of choices when looking for something a bit wild. Look for dandelion greens and bärlauch. If you are a salad fan, then there are quite a few varieties of chicory, leaf lettuce, watercress, and arugula (rocket) that will surely make a nice spring salad. April is not a real fruit month. There are still plenty of citrus fruits to try...especially blood oranges from Italy. One of the most popular fruits this time of year is actually a vegetable - the rhubarb. The early-month varieties are mostly coming from greenhouses in Belgium, so they are not exactly the freshest. Toward the end of April, Swiss rhubarb will begin to show up at the market. You will know when they arrive, because they will be quite small at first (10- 12-cm).

what to avoid
Strawberries are still not in season. The ones appearing at the market or in the major supermarkets are mostly coming from Spain. These strawberries are subjected to heavy doses of pesticide, and in some cases, they are grown on illegal farms using illegal immigrants. Asparagus can also be tricky in April, and there are plenty of reasons to avoid most offerings. The major supermarkets continue to carry asparagus from Peru, Greece, Mexico, and California, which are not very fresh at all! Berries and stone fruits are most definitely not in season in Switzerland. These fruits are coming mostly from the southern hemisphere.

looking ahead...
May is clearly one of the shopping highlights of the year. There are plenty of fresh vegetables to choose from, although it is still too early for most of the Swiss products. Coming in May will be white asparagus from Alsace, Germany, and Austria, as well as green asparagus from Italy and Switzerland. Fennel and green peas from Italy, rhubarb from Switzerland, new potatoes from Switzerland, melons from France, strawberries from Italy and Nespola from Spain.

Happy shopping and cooking, and be sure to keep up with monthly seasonal products by visiting our monthly seasonal product chart...