Spring in the Bay Area is all about fresh, seasonal ingredients that shine in simple, flavorful combinations. Here are 10 must-try spring pairings for your menu:
- Asparagus + Meyer Lemon: Bright and earthy, perfect blanched, roasted, or raw.
- Fava Beans + Mint: A fresh, vibrant duo ideal for salads, dips, or sides.
- Strawberries + Balsamic: Sweet meets tangy in salads, desserts, or frozen treats.
- Green Garlic + Morel Mushrooms: Mild garlic and nutty mushrooms for sautéed dishes.
- Peas + Ricotta: Creamy and crisp, great for toasts, pasta, or purées.
- Radishes + Butter: A classic pairing with crunch and richness.
- Citrus + Fennel: Bright and aromatic, perfect for salads or roasted dishes.
- Spring Onions + Goat Cheese: Tangy and crisp for tarts, toasts, or grilled dishes.
- Cherries + Almonds: Sweet and nutty, great in desserts or savory dishes.
- Rhubarb + Vanilla: Tart and sweet, ideal for compotes, cakes, or jams.
These pairings highlight the Bay Area's spring harvest, offering endless possibilities for simple yet flavorful dishes.
Exploring the HIDDEN Science Behind Flavor Pairings
1. Asparagus and Meyer Lemon
Asparagus and Meyer lemon come together in a springtime favorite across the Bay Area. Farms from Stockton to Brentwood harvest their best asparagus between March and May.
Meyer lemons, known for their sweet-tart flavor, reach their prime from January to April in the Bay Area's unique microclimates. Their juice and zest add brightness to asparagus's earthy flavor without overwhelming it.
When selecting asparagus, look for pencil-thin spears. Snap off the woody ends (about 1–2 inches) and cook them briefly to preserve their natural sweetness.
Here are three ways to enjoy this pairing:
- Quick-Blanched: Blanch asparagus in salted water for 2–3 minutes until bright green. Toss with Meyer lemon zest, juice, and olive oil.
- Oven-Roasted: Drizzle asparagus with olive oil and Meyer lemon juice, then roast at 425 °F for 12–15 minutes.
- Shaved Raw: Use a vegetable peeler to create ribbons of raw asparagus. Dress with a lemon vinaigrette and top with shaved Parmesan.
For storage, keep asparagus upright in about an inch of water, loosely covered. Meyer lemons can stay fresh for a week at room temperature or up to two weeks in the fridge. When shopping, choose asparagus with firm stalks and tight tips. For Meyer lemons, look for smooth, thin skin, a deep yellow-orange color, and a weighty feel.
This combination works beautifully as a side dish or as part of a main course, celebrating the Bay Area's spring harvest.
Next: Discover the vibrant pairing of fava beans and mint.
2. Fava Beans and Mint
Fava beans, with their rich green flavor, take center stage from April through June, especially in the Bay Area's Marin County farms. Their earthy, grassy taste pairs perfectly with the refreshing zing of mint, creating a vibrant seasonal combination.
Here are three simple ways to highlight this pairing:
- Quick-Blanched: Blanch shelled fava beans for 2 minutes. Toss with torn mint leaves, lemon zest, and olive oil.
- Smashed Salad: Lightly crush blanched beans, mix in mint, garlic, chili flakes, and finish with olive oil.
- Puree Dip: Blend peeled fava beans with mint, Greek yogurt, and lemon juice until smooth.
Tips for Selection and Storage
- Pick pods that are firm, bright green, and feel heavy for their size.
- Check that the beans inside are plump and full.
- Store shelled beans in an airtight container for up to three days.
- Keep mint fresh by placing its stems in water, loosely covered with plastic, and refrigerating.
For the best texture, double-shell the fava beans. First, remove them from their pods. Then, blanch briefly and peel off their waxy outer layer to reveal the tender, buttery beans inside. This extra step makes all the difference.
Next, get ready for a sweet and tangy pairing: strawberries and balsamic.
3. Strawberries and Balsamic
The sweet, juicy flavor of strawberries pairs beautifully with the tangy depth of balsamic vinegar, creating a classic spring combination that celebrates the best of Bay Area produce. Strawberries are at their peak from April to June in Santa Cruz County, with Watsonville farms and San Juan Bautista markets offering some of the freshest picks.
Here are three easy ways to enjoy this duo:
- Balsamic Glaze Drizzle: Pour a warm balsamic reduction over sliced strawberries and garnish with micro-basil.
- Strawberry Caprese: Alternate layers of fresh strawberries, mozzarella, and torn basil, then finish with a splash of aged balsamic.
- Frozen Treats: Blend strawberries with balsamic vinegar, pour into molds, and freeze for a tangy, refreshing snack.
Selection and Storage
For the best strawberries, pick ones that are firm, deep red, and have vibrant green caps. Keep them unwashed in a single layer in the fridge, and they’ll stay fresh for up to three days.
Next: Discover the earthy combination of green garlic and morel mushrooms.
4. Green Garlic and Morel Mushrooms
Spring in the Bay Area brings a short-lived treat: green garlic, which has a gentler flavor than its mature counterpart, and wild morel mushrooms, known for their honeycomb-like caps and hearty texture. When paired, these two ingredients combine mild garlic notes with rich, nutty flavors, making them a perfect addition to springtime meals.
How to Prepare
- Clean the morels: Soak them in salted water for about 15 minutes to remove any insects, then pat them dry. Slice and rinse the green garlic thoroughly.
- Cook them together: Melt butter in a skillet over medium heat. Sauté the green garlic for 2–3 minutes, then add halved morels and cook for another 5–7 minutes, stirring occasionally, until they’re crisp and tender.
- Watch the heat: Keep the temperature at medium to avoid burning the garlic or making the mushrooms chewy.
How to Store
- Green garlic: Wrap it in a damp towel and store it in the refrigerator for up to a week.
- Morel mushrooms: Keep them in a paper bag in the fridge and use them within 2–3 days for the best flavor and texture.
This simple sauté is perfect as a topping for pasta or grilled polenta, letting the fresh flavors of spring shine.
Next: Discover the fresh combination of peas and ricotta.
5. Peas and Ricotta
Peas and ricotta add a burst of springtime flavor to Bay Area menus, perfectly complementing the earthy taste of morels. Look for fresh pods at Marin and Sonoma farm stands during the season.
English peas, sugar snaps, and snow peas are at their best from April to May in Bay Area markets. Use their tender kernels or crisp pods to create this delightful combo.
To prepare, blanch shelled peas for 2–3 minutes. Whip ricotta with a pinch of salt and a splash of olive oil. Layer or purée the mixture with mint and lemon zest for a refreshing twist.
For storage, keep peas in a perforated bag in the crisper for up to 3–4 days. Once opened, ricotta should be used within five days.
Try spreading whipped ricotta on toasted baguette slices, topping them with peas, mint, and a drizzle of olive oil. Or, mix pea purée with fresh pasta, add dollops of ricotta, and finish with black pepper and Parmesan for a simple yet satisfying dish.
Next: Explore the timeless pairing of radishes and butter.
6. Radishes and Butter
Radishes and butter offer a crisp, fresh bite that's perfect for spring. From March through May, Bay Area farmers markets are brimming with colorful radish varieties like French breakfast, watermelon, and Easter egg, especially from farms in Marin and Sonoma Counties.
Here are three simple ways to enjoy this pairing:
- Classic French Style: Spread cultured butter on crusty sourdough, top with sliced radishes, and sprinkle with flaky sea salt.
- Herbed Compound Butter: Blend softened butter with minced radish tops, chives, and lemon zest. Chill and serve alongside whole radishes.
- Roasted Radishes: Toss halved radishes in melted butter, roast at 425°F for 15 minutes, and garnish with fresh herbs.
Selection and Storage Tips
- Pick radishes that are firm, brightly colored, and have crisp greens attached.
- Smaller radishes tend to have a milder flavor and better texture.
- Store unwashed radishes in a perforated bag in the crisper drawer for up to a week.
- Keep butter wrapped and refrigerated, letting it soften at room temperature for 30 minutes before serving.
- For compound butter, store it in an airtight container and use within five days.
You can find specialty radishes at the Ferry Building Marketplace and other local farmers' markets during spring. The combination of peppery radishes and creamy butter adds a touch of elegance to any seasonal menu.
Next: learn how citrus and fennel bring brightness to spring dishes.
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7. Citrus and Fennel
Fennel’s subtle anise flavor pairs beautifully with late-spring citrus, bringing a Mediterranean flair to Bay Area dishes.
Late-Spring Citrus Highlights
- Cara Cara oranges: These sweet, pink-fleshed navels are available through May.
- Valencia oranges: Known for their juiciness and brightness, ideal for fresh dishes.
- Meyer lemons: A Bay Area favorite, offering a mild, slightly sweet flavor.
- Blood oranges: With deep red flesh and berry-like notes, they’re in season until early May.
How to Prepare
- Raw Salad: Shave fennel into thin slices, layer with citrus segments, and finish with olive oil and flaky salt.
- Roasted Mix: Cut fennel into quarters, roast at 400°F with orange segments for 25–30 minutes until caramelized.
- Citrus-Fennel Dressing: Blend citrus juice, fennel fronds, and olive oil for a vibrant vinaigrette.
Storing Tips
- Wrap fennel bulbs in a damp towel and refrigerate for up to 5 days.
- Keep citrus in the crisper drawer for 2–3 weeks.
- Store fennel fronds in a sealed container with a damp towel for use as garnish.
For the freshest ingredients, source citrus and fennel from family-run farms across San Francisco, the East Bay, and the Peninsula, with help from Fete Fraiche.
Next: Discover how spring onions and goat cheese can transform your spring menu.
8. Spring Onions and Goat Cheese
Spring onions and goat cheese create a crisp, tangy combination that highlights the best of Bay Area spring produce. From March to May, local farmers' markets across San Francisco and the East Bay are brimming with these fresh ingredients.
Here are three simple ways to enjoy this duo:
- Quick Pickle: Thinly slice spring onions and mix them with goat cheese, olive oil, lemon zest, and a pinch of sea salt. Spread the mixture on toast points for a quick snack.
- Grilled Rounds: Cut spring onions in half lengthwise, brush with oil, and grill for 2–3 minutes on each side. Finish with crumbled goat cheese and a sprinkle of chives.
- Tartlets: Bake mini pastry shells, then fill them with whipped goat cheese, sliced spring onions, and a drizzle of honey for a savory-sweet treat.
Selection and Storage
- Pick spring onions with firm white bulbs and vibrant green tops. Avoid any that look limp or have yellowing stalks.
- Wrap them in paper towels and store in the crisper drawer for up to 5 days.
- Keep fresh goat cheese sealed in the fridge and use it within 7 days after opening.
For the freshest spring onions, check out farmers' markets in the Bay Area, especially those featuring produce from small farms in Sonoma and San Mateo Counties.
Next: Discover the sweet crunch of cherries and almonds.
9. Cherries and Almonds
Following the tangy flavors of spring onions and goat cheese, cherries and almonds bring a sweet and nutty twist to the table. Fete Fraiche ensures both are sourced locally to guarantee peak freshness.
These ingredients shine in both sweet and savory recipes:
Sweet Ideas:
- Mix toasted chopped almonds and fresh cherries into a creamy rice pudding.
- Layer cherry compote with almond cream in parfait glasses for an elegant dessert.
- Top almond flour tarts with fresh cherries and a drizzle of honey for a simple treat.
Savory Ideas:
- Combine fresh cherries and slivered almonds with wild rice for a flavorful pilaf.
- Pair grilled duck breast with a cherry-almond relish for a bold, fruity accent.
- Add candied almonds and fresh cherry halves to spring salads for extra crunch and sweetness.
Next up: Discover the tart and sweet pairing of rhubarb and vanilla.
10. Rhubarb and Vanilla
Ruby-red rhubarb stalks are a springtime treat in Bay Area markets, available from March through May. These crisp, firm stalks with their deep pink-red color provide a perfect tartness that pairs beautifully with the warm, sweet notes of vanilla.
Classic Uses:
- Rhubarb-vanilla compote served over fresh ricotta
- Vanilla-scented rhubarb upside-down cake
- Rhubarb and vanilla bean jam
Preparation Tips:
- Always remove and discard the leaves - they’re toxic.
- Cut the stalks into 1-inch pieces to ensure even cooking.
- Add vanilla seeds early in the process to infuse the flavor.
- Use about ¼ cup of sugar per pound of rhubarb to balance its tartness.
For special occasions, Fete Fraiche offers elegant rhubarb-vanilla desserts. A standout is their vanilla bean panna cotta topped with roasted rhubarb and local honey, blending creamy and tangy flavors perfectly.
Storage Advice:
- Wrap unwashed stalks in plastic and refrigerate for up to a week.
- Freeze cut pieces with a sprinkle of vanilla sugar for up to six months.
- Store cooked dishes in airtight containers for 3–4 days.
To get the best results, cook rhubarb just until tender - usually 5–7 minutes. This keeps its texture intact while allowing the vanilla flavor to shine. For a richer taste and a more striking presentation, split and scrape vanilla pods instead of using extract.
Next: Bay Area Ingredient Sources
Bay Area Ingredient Sources
Looking to enjoy the best spring ingredients? Here’s where you can find the freshest produce in the Bay Area. Head to the Ferry Building Farmers Market in San Francisco, Berkeley’s weekly markets, Brentwood’s u-pick farms, and the coastal farms in Half Moon Bay for asparagus, fava beans, strawberries, peas, herbs, and more. Fete Fraiche carefully selects seasonal produce from these spots every week for events and deliveries.
Spring Pairings in High-End Catering
High-end catering takes spring flavors to the next level, turning combinations like asparagus with Meyer lemon or fava beans with mint into standout dishes that highlight the season. Fete Fraiche specializes in crafting these pairings into polished, unforgettable menus for events.
Serving private and corporate gatherings across the Bay Area, Fete Fraiche designs chef-curated menus that cater to vegetarian, vegan, gluten-free, and dairy-free preferences. Simple, seasonal ingredients are transformed into artful creations - radish and butter become elegant canapés, spring onion and goat cheese shine in sophisticated tartlets, and other pairings are featured as passed appetizers, plated dishes, or even interactive food stations.
"The food was beautiful and incredibly tasty, and the service impeccable. Marissa and her team made everyone feel special, leaving our guests raving about both the food and service." - Heather D.
These seasonal pairings create a foundation for memorable events, celebrating the Bay Area's rich culinary offerings.
Conclusion
These 10 pairings - from asparagus with Meyer lemon to rhubarb and vanilla - highlight the Bay Area's spring harvest. By using high-quality local ingredients, careful preparation, and thoughtful presentation, you can bring the season's flavors to life. Chefs and event planners can create unforgettable menus by blending natural harmony with personalized touches.
"Fete Fraiche delivers delicious food with elegant presentation. Their creativity and professionalism shine through each event, making dining memorable." - Andrea B.
Discover these combinations and more through Fete Fraiche's custom catering and personal chef services.
