Spring brings a new variety of ripening fruits and vegetables. With the arrival of March, Turkish farmers' markets begin to bloom with the spring harvest. It's worth noting that the eastern country is largely devoted to seasonal produce in its cooking. Thus, Turkish cuisine is heavily seasonally focused. The spring months bring a whole host of new fruits, herbs, and vegetables to Turkish tables.
"Kağla Badem" or unripe almonds
Considered one of the first signs of spring, it is the most popular of the early harvests. This almond has a short season, so Turkish chefs and gourmets will do anything to get their hands on it. It costs TL 50 ($13) at some markets this spring. For many Turks, the taste of "Cağla Badem" is priceless. They love to chew it, sprinkled with salt.
"Papaz Erik" or green plums
Every year, this small, firm, and tart green plum fetches a hefty price at market. This year is no different, with prices reaching TL 500 per kilogram. Like almonds, green plums are often enjoyed with salt.
Young beans or broad beans
March is the ripening season for broad beans, which you can find still in their pods throughout the spring months. Young beans are more prized for their soft texture and fresh flavor than their mature, dried counterparts.
fresh peas
"Bezelye" means pea in Turkish. They are much larger than imported peas and have a noticeably different flavor. Young peas have thin pods that are edible. Chickpeas are a popular ingredient cooked with potatoes in olive oil and tomato sauce. This dish is especially popular among home-cooked Turkish dishes.
Artichoke
Artichokes appear on the Turkish market in April and May. In Turkey, artichokes, known as "enginar," are sold peeled and de-leafed, then soaked completely in lemon water. If you want to buy the fruit with leaves, ask the vendor for them, as these are delicious in sauce.
Fresh garlic
In spring, the vegetable market is full of greens. The long stems of fresh garlic and the tiny heads have a mild flavor, making them especially prized in traditional Turkish dishes. It's added to soups and other Turkish dishes.
dye thistle
It consists of roots and leaves of yellow and red colors. Thistle grows primarily in the Aegean region, so it's often used in dishes like lamb stews.
Wild asparagus
Thin green and purple stalks called "yabani kuşkonmaz," "tilkişen," and "kedirgen," which resemble cultivated asparagus, are harvested by villagers throughout the Aegean region and sold in tightly wrapped bundles at markets. The plant tastes very similar to asparagus. Turks love to chop wild asparagus stalks into salads and cook them with scrambled eggs.
Maltese plum
Maltese plum season is just around the corner in Turkey. Be sure to try these delicious, oval-shaped, orange-colored fruits with thin skin and large seeds.
To find these wonderful produce, you should visit the farmers' markets located throughout the country. Every city is sure to have a bazaar where you can stock up on seasonal fruits and vegetables. For example, you can visit the Kastamonu market, the Şişli Ecological Market, Kartal, and Beşiktaş on Saturdays, and Kadıköy on Tuesdays. Seasonal fruits and vegetables are another reason to visit Turkey in the spring.
