April Seasonal Recipes: Easy Spring Farmers Market Meals with Fresh Ingredients

Local South Carolina farmers market with fresh plants and produce.
Lauren Kucera, ©2026, Clemson Extension

Why Cook with Seasonal Spring Produce in April?

Spring is coming into full bloom!

This season is known for its spring fever and bringing the environment to life. It is the perfect time to explore what foods are coming into season, and which of these products can be purchased locally at Farmer’s markets, produce stands and other local retail markets.

April’s full in season list can be found on the Department of Agriculture’s website, but a few of the most popular items found at farmer’s markets include arugula, blueberries, bread, butter, cheese, dips/spreads/salads, honey, jellies/preserves, kale, lettuce, mixed leafy greens, rye, spinach, strawberries, vegetable plants and wheat.

To get into the season, I have highlighted a handful of recipes that can be made from local ingredients found at the farmer’s market.

Easy Spring Recipes to Try This April

• Feta, Honey and Lemon Spread
• Spring Mix Salad with Raspberry Vinaigrette

Feta, honey, and lemon spread served with sliced bread..
Kimberly Baker, ©2026, Clemson Extension

How to Make Feta, Honey and Lemon Spread (Step-by-Step)

Nutrition facts for feta, honey, and lemon spread.
Kimberly Baker, ©2026, Clemson Extension

Ingredients for feta, honey, and lemon spread.
Kimberly Baker, ©2026, Clemson Extension

Ingredients for Feta, Honey and Lemon Spread

1 cup crumbled feta (4 ounces)
¼ cup toasted almonds, coarsely chopped
¼ cup pitted dates, finely chopped
2 tablespoons fresh marjoram or 1 tablespoon fresh thyme, chopped
2 teaspoons finely shredded lemon peel
¼ cup honey
¼ teaspoon cayenne pepper
Pinch of salt
Toasted bread wedges/crostini/pita

Directions for Making Feta, Honey and Lemon Spread

1. In a serving bowl gently stir together feta, almonds, dates, thyme and lemon peel.
2. In a small microwave-safe bowl combine honey and cayenne. Warm in the microwave for 15 seconds, then stir.
3. Drizzle over spread and add a pinch of salt; fold gently to combine.
4. Serve with pita bread.
5. Enjoy!

How to Make Spring Mix Salad with Raspberry Vinaigrette

Spring mix salad topped with fresh berries, cheese, nuts, and raspberry vinaigrette.
Kimberly Baker, ©2026, Clemson Extension

Nutrition facts for raspberry vinaigrette dressing.
Kimberly Baker, ©2026, Clemson Extension

Nutrition facts for Spring Mix Salad with Raspberry Vinaigrette.
Kimberly Baker, ©2026, Clemson Extension

Fresh ingredients for spring salad including berries, greens, and lime.
Kimberly Baker, ©2026, Clemson Extension

Spring Mix Salad Ingredients

1-5 oz bag spring salad mix (or as preferred)
2 cups fresh berries (or as preferred)
4 oz goat cheese (or as preferred)
⅔ cup candied nuts or regular chopped nuts (or as preferred)

Raspberry Vinaigrette Ingredients

⅓ cup fresh berries
1 juicy lime
2 tablespoons red wine vinegar
3 tablespoons honey
½ cup avocado oil
Pinch of salt

Directions for Making Spring Mix Salad

1. Make the dressing by blending all the dressing ingredients in a blender.
2. Prep the rest of your salad ingredients – wash the berries, crumble the goat cheese, etc.
3. Assemble salads by starting with a bed of salad greens and adding the toppings you prefer. Top with a drizzle of that delicious dressing.

Food Safety Tips for Spring Recipes

How to Store Feta, Honey and Lemon Spread Safely

This spread should be stored in the refrigerator in an airtight container and used within 1-3 days.

How to Store Spring Mix Salad and Raspberry Vinaigrette Safely

This salad is best stored with the components separated to avoid slimy salad greens and berries.

Store the berries, cheese, dressing and greens in airtight containers, chilled, for 4-5 days. The dressing is best when used within 2-3 days.

References

1. Certified South Carolina – What’s In Season
2. Jenn Eats Good
3. Little Bee of Connecticut
4. Perry’s Plate