Spring U-Pick Guide: Strawberries, Asparagus, and Peas
Spring brings the first fresh produce of the year to u-pick farms. Learn what is available in spring across different regions and how to make the most of the season.
Spring is when u-pick farming begins in earnest across most of the United States — and for the many regions where winter means no fresh local produce, that first spring u-pick visit carries a particular anticipation. Whether it is Florida strawberries in January or Maine peas in June, spring marks the return of fresh-from-the-field produce across the country.
When Spring U-Pick Starts
Spring arrives at different times in different regions, and so does the u-pick season:
Deep South (Florida, Louisiana, Georgia): January through April. Florida's Plant City strawberry region begins as early as December.
Mid-South (Virginia, North Carolina, Alabama, Mississippi): March through May. Early strawberry farms in these states open in late March or early April.
Mid-Atlantic (New Jersey, Maryland, Pennsylvania, Delaware): April through June. South Jersey strawberry season opens mid-May.
Midwest and Great Lakes: Late May and June for strawberries; June and July for peas and other vegetables.
Northeast (New England and New York): June for strawberries; July for the earliest summer crops.
Strawberries: The Icon of Spring U-Pick
Strawberries are spring's flagship u-pick crop and the one most people associate with the season. The freshness difference between grocery store strawberries (typically 5 to 14 days old, harvested underripe) and u-pick strawberries (picked at full ripeness, eaten the same day) is one of the most dramatic examples of why farm-direct food is worth seeking out.
What to Pick
Look for:
- Deep, uniform red color all the way to the stem (no white shoulders)
- Slight give to gentle thumb pressure — not rock hard, not mushy
- Sweet fragrance detectable from a few inches away
- Easy release from the stem with a gentle pinch and slight twist
How Much to Pick
For fresh eating: 1 to 2 pounds per person per week For jam-making: 5 to 6 pounds per 7-jar batch For freezing: 10 to 20 pounds for a winter supply
Spring Varieties
Earliglow: A small, intensely flavorful early-season variety particularly common in the Mid-Atlantic. Outstanding flavor but fragile — must be handled gently and eaten within a day or two.
Chandler: A larger, firm variety common in the South and on the West Coast. Good balance of sweetness and acidity, good storage life relative to other u-pick varieties.
Honeoye: Common in the Northeast and Midwest. Firm, productive, reliable flavor.
Camarosa: A California specialty with large berries and deep red color. Firm and good for traveling.
Asparagus: The Harbinger of Spring
Asparagus is one of the most eagerly anticipated spring vegetables in gardening culture. Cut-your-own asparagus farms are relatively rare but genuinely rewarding — freshly cut asparagus has a tenderness and sweetness that deteriorates rapidly, making freshness especially impactful for this vegetable.
Season
Asparagus emerges in spring as soil temperatures rise. U-pick asparagus season typically runs:
- Mid-Atlantic and Mid-South: April
- Midwest and Great Lakes: Late April through May
- Northeast: May and early June
The season is brief — asparagus beds produce for only 4 to 6 weeks before the spears become too tall and need to go to fern for the rest of the season.
What to Pick
- Spears should be 6 to 9 inches tall with tightly closed tips
- Thick spears (pencil diameter or larger) have better texture and longer cooking life than very thin spears
- Cut or snap at ground level where the spear breaks naturally (the tough bottom portion breaks off cleanly at the point where tenderness begins)
- Avoid spears with open, spreading tips — these are past peak
How Much to Pick
One pound of asparagus serves 2 to 3 people as a side dish. It keeps in the refrigerator for 3 to 5 days stored upright in an inch of water in a tall jar (like flowers).
Snap Peas and Shell Peas
Peas are a cool-weather crop that arrives in late spring in most regions and benefits enormously from freshness — the sugars in peas begin converting to starch within hours of picking, which is why grocery store peas are rarely as sweet as garden-fresh ones.
Types of Peas at U-Pick Farms
Snap peas (sugar snaps): The whole pod is edible. Sweet, crunchy, excellent fresh. Pick when the pod is plump but the peas inside are not yet fully developed. Overripe pods become starchy.
Snow peas: Flat, thin pods harvested before the peas inside develop. Eaten whole. Common in stir-fries.
Shell peas (English peas): Pods are not eaten — you shell out the round peas inside. Fresh shell peas require more effort but the flavor when truly fresh is sweet and delicate in a way canned or frozen peas never approach.
Season
- South and Mid-Atlantic: April and May
- Midwest and Northeast: May and June (peas prefer cool weather and stop producing when summer heat arrives)
How Much to Pick
One pound of snap peas serves 2 to 3 people. For shell peas, count on needing 2 to 3 pounds of pods for 1 pound of shelled peas — the yield is lower because of the shells.
Other Spring Crops
Rhubarb
A spring specialty that pairs famously with strawberries. Some farms offer cut-your-own rhubarb beginning in April. Pick firm, brightly colored stalks (red or green, depending on variety); remove and discard the leaves (toxic). Rhubarb peaks in spring and can be frozen for year-round use in pies, crisps, and jam.
Radishes and Early Greens
A small number of farms offer early vegetable picks including radishes, spinach, lettuce, and salad greens in April and May. These are brief crops but excellent for the most seasonal-eating enthusiasts.
Herbs
Some farms open herb beds for cutting in late spring. Fresh herbs — dill, basil, parsley, chives, mint — are excellent to harvest in quantity when they are at their most lush.
Making the Most of Spring
Spring u-pick requires more planning than summer or fall, because the season is brief and weather-dependent:
Call ahead. Spring weather is unpredictable. Late frosts, cold snaps, and wet springs can all delay or damage crops. Confirm a farm is open before driving.
Go during the week if possible. Spring weekends at strawberry farms in particular fill up fast.
Dress for the weather. Spring temperatures can range from cool mornings to warm afternoons. Layers are your friend.
Arrive early. Spring crops can sell out by midday on busy weekends. Opening time visits reward early risers.