Artichokes for spring? Groundbreaking. But globe artichokes are at their peak, says Josh Flamminio, owner and buyer at Sydney’s Galluzzo Fruiterers. “They’re humongous … bigger than my whole palm.”

Be quick: Flamminio says their season will be finished at the end of the month. Galluzzo Fruiterers are selling them for $3.99 each and at the Happy Apple stores in Melbourne they are between $2 and $3 a piece.

Make the most of the hefty thistles in Yotam Ottolenghi’s baked sea bass, which requires four large artichokes (in Australia, sea bass can be substituted with barramundi). You’ll need to be patient when trimming and scraping away at the chokes, but the rewards are rich. And once you’re an expert in all that preparation, try your hand at Rachel Roddy’s lemony, pecorino pasta which features the artichokes two ways: braised and crisp-fried.

Asparagus is another highlight of the new season. Michael Hsu, the operational manager at Sydney’s Panetta Mercato, says this year is a particularly good growing season for asparagus due to the warmer winter.

Graham Gee, senior buyer at the Happy Apple in Melbourne, says it’s early in their season. Prices are around $4-5 a bunch now, but will “come down hard” once supply picks up. Gee anticipates prices will be as low as $2 a bunch later in the month. At the supermarkets, bunches are between $3.90 and $4.50, and at Perth’s Spudshed they’re $3.50.

In the mood for savoury spring baking? Throw them into Hetty Lui McKinnon’s cheesy asparagus loaf, or arrange them atop Sami Tamimi’s goat’s cheese and za’atar tart.

For a speedy stovetop meal for two, enjoy them grilled in Rukmini Iyer’s pea and lemon orzotto, which is on the table in 30 minutes.

Right time to rhubarb

All three grocers say rhubarb is in very good supply and quality at the moment. “[They’re] very thick and have a very vibrant red colour,” says Flamminio. Rhubarb is selling for $3.99 a bunch at Galluzzo Fruiterers, $4-5 at The Happy Apple and $2-3 at Panetta Mercato.

A rhubarb crumble is a classic comfort dessert, and Helen Goh’s recipe with pear and hazelnuts, as well as browned butter and fennel seeds, adds complex nutty and spiced notes. For a zestier dessert, Thomasina Miers soaks rhubarb in blood orange juice for her clafoutis. Blood oranges are also a “real peak item” this month, according to Flamminio.

Cara cara oranges are the best value citrus this month. “They’re probably the cheapest orange you can purchase at the moment,” says Hsu. He describes them as having a tangier flavour compared with regular navel oranges. At Panetta Mercato, cara caras are going for $2 per kilo and at the supermarkets they’re $2.75 per kilo.

Gee says there will be a “big flush” of blueberries entering the market within the next two weeks. Flamminio says this is due to Western Australia, Queensland and northern New South Wales beginning their growing season at the same time.

Pump up the pumpkin

Pumpkins are in good supply and have a high yield, says Gee. “You can buy a piece of pumpkin and get a pretty good meal out of it.” When choosing a whole pumpkin, Gee checks the stalk area to ensure it’s not too dry and is still intact. He adds that the flesh should also have a “nice and vibrant” colour.

At the Happy Apple, butternut pumpkins are $2-3 per kilo and a medium sized kent is $3-4 per kilo. In Spudshed, butternuts are going for $2.99 per kilo and kents are $1.99 per kilo.

You can use either variety in Kishwar Chowdhury’s mishti kumra bhaja, a cosy Bengali dish that fries up pumpkin with nigella seeds. And while we’re in the final throes of soup weather, collect every orange vegetable you have and throw it into Alice Zaslavsky’s one-tray soup – her recipe calls for both kent and butternuts.

“Your lettuces are going to be really good now for the next few weeks,” says Flamminio. Iceberg lettuce and cabbages will be plentiful with good size and value. At Galluzzo Fruiterers, iceberg lettuce is going for $2.99 each and whole cabbages are $5.99 each. Major supermarkets are selling iceberg lettuce for $2.90 to $3.90 each and cabbages are $6.90 to $8.50 each.

Lose the limes

All three grocers caution against buying the green citrus. Flamminio says at this time of year limes are always quite expensive due to low supply. Gee suggests substituting limes with lemon if you “need some acid”.

Cucumbers are also “quite pricey” at the moment, says Flamminio. He says this is because they haven’t been growing as quickly, which has led to low stock.

Buy:
Apples
Artichoke
Asparagus
Blood oranges
Broccoli
Cabbage
Cauliflower
Celery
English spinach
Kale
Lettuce
Mandarins
Navel oranges
Pears
Pumpkin
Rhubarb
Silverbeet
Snow peas

Watch:
Blueberries (supply coming in soon)

Avoid:
Cucumber
Dill (weather-impacted)
Grapes (still early in the season)
Honeydew
Limes
Mangoes (still early in the season)