Spring Produce Guide — What's Cheap Right Now (April 2026)

One of the most effective ways to lower your grocery bill is also one of the simplest: buy what's in season.

Produce that's in season is cheaper because there's more of it, it doesn't have to travel as far, and stores aren't paying a premium to stock it. Produce that's out of season costs more because it's being shipped from somewhere it IS in season — which means you're paying for the transportation, storage, and smaller supply.

Spring is one of the best times of year to eat well on a budget. Here's exactly what to look for right now.

What's in Season in April

Asparagus April is peak asparagus season in most of the US. A bunch that costs $5–6 in January often drops to $2–3 in April. Roast it with olive oil and garlic powder at 400°F for 12 minutes. That's it. One of the best vegetables you can put on a plate.

Peas (Fresh and Frozen) Fresh peas show up in April, but frozen peas are always a budget win regardless of season — typically $1.25–1.50 for a 12 oz bag and nutritionally identical to fresh. Add them to fried rice, pasta, soups, and grain bowls.

Spinach Spring spinach is at its best in April — milder, more tender, and cheaper than winter spinach. A 5 oz bag of baby spinach typically runs $2–3 this time of year. Wilts beautifully into eggs, pasta, and soups, or eat raw in salads.

Radishes Cheap, crunchy, and underused. A bunch of radishes costs about $1.50 and adds flavor and texture to tacos, grain bowls, and salads. Slice thin and toss with a little salt and lime juice for an instant side.

Green Onions (Scallions) A bunch of green onions costs $0.79–1.00 and lasts two weeks in the fridge. Use them raw as a garnish on everything — eggs, rice bowls, soups, tacos. They add freshness and color to any dish for almost no cost.

Broccoli Broccoli is a year-round staple but spring pricing tends to be favorable — often $1.50–2.00 per head. One head feeds four people as a side dish. Roast it, steam it, or add it raw to stir fries.

Cabbage One of the most underrated budget vegetables in any season. A whole head of green cabbage costs $1.50–2.00 and lasts two weeks in the fridge. Shred it for tacos and slaws, slice it for stir fries, or chop it into soups. Incredibly versatile, virtually zero waste.

Carrots Always cheap, always available, and spring pricing is solid. A 2 lb bag runs about $1.50–2.00. Roast them, add them to soups and stews, eat them raw with peanut butter, or shred them into grain bowls.

Lettuce and Salad Greens Spring is salad season for a reason — lettuces love cool weather. Romaine, butter lettuce, and spring mix are all priced well in April. A head of romaine typically runs $1.50–2.00 and lasts a week in the fridge.

Strawberries Strawberries start coming into season in April in warmer climates and early May in cooler ones. When they're in season locally, the price drops significantly — sometimes as low as $2 a pound. Out of season frozen strawberries are always a reliable, cheap alternative.

What to Skip Right Now

A few things that are expensive in spring because they're out of season:

Tomatoes — Winter and early spring tomatoes are watery, flavorless, and expensive. Wait until June-July for fresh tomatoes. Use canned diced tomatoes instead — they're actually better right now.

Corn — Not in season until summer. Frozen corn is just as good and a fraction of the price.

Stone fruits (peaches, nectarines, cherries) — Not yet. These are summer fruits. Buying them in April means paying more for inferior quality.

Bell peppers — Technically available year-round but imported in spring, which drives the price up. Frozen bell pepper strips are a more budget-friendly option right now.

How to Shop the Season

Check the weekly circular first. Stores put seasonal produce on sale because they have more of it. Before you write your grocery list, scan the weekly ad for produce deals and build your meals around what's marked down.

Buy the whole vegetable, not the pre-cut version. Pre-washed, pre-cut produce costs 40–100% more than buying the whole thing and spending two minutes preparing it yourself. This matters even more for spring vegetables like asparagus and broccoli.

Don't overlook the frozen section. Frozen vegetables are picked at peak ripeness and flash-frozen, which preserves their nutrition. Frozen peas, spinach, corn, and broccoli are nutritionally on par with fresh and often cheaper.

Buy more when the price is right. If strawberries are on sale, buy extra and freeze them. If broccoli is $1.50 a head, buy three and roast them all on Sunday. The freezer extends the deal.

Spring Budget Meals to Make Right Now

A few dinners that take advantage of what's cheapest this month:

Asparagus and egg frittata — 6 eggs, one bunch of asparagus, shredded cheese. Bake at 375°F for 20 minutes. Feeds four for about $5 total.

Spring grain bowl — Cooked rice or farro, shredded chicken, raw spinach, sliced radishes, green onions, and a soy-lime dressing. Fresh, filling, and under $2 per serving.

Cabbage and ground beef stir fry — Half a head of cabbage, 1 lb ground beef, soy sauce, garlic powder, rice. One of the cheapest, most satisfying dinners you can make. Feeds four for about $8.

Simple green salad with hard boiled eggs — Romaine, green onions, carrots, and hard boiled eggs with whatever dressing you have. A complete lunch for about $1.50 per person.

Strawberry oat smoothie — Fresh or frozen strawberries, rolled oats, milk, banana. A filling breakfast for about $0.75 per serving.

The Bigger Picture

Eating seasonally isn't just a budget strategy — it's also how food tastes best. An in-season April strawberry tastes nothing like a January strawberry shipped from across the world. In-season asparagus has a sweetness that out-of-season asparagus simply doesn't.

The budget savings and the quality improvement point in the same direction. That's a rare and genuinely good deal.

Want Help Planning Around Seasonal Produce?

Every FreshPlate Weekly meal plan is built around budget-friendly ingredients that are available year-round — with grocery lists that flag exactly what to buy and in what quantities, so nothing goes to waste.

Each plan is a one-time purchase of just $9, with grocery costs ranging from $25 a week for a solo budget to $180 a week for a family of six.

Browse all FreshPlate Weekly plans →

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