Ask Chef Walter: May bounty, fruits and veggies of the month – Walter Potenza

by Chef Walter Potenza, contributing writer

Brief list of some of the most important fruits and vegetables of the month of May.

Friends:

Ah, May—the month when spring finally remembers it’s supposed to be warm, farmers’ markets explode with color, and your fridge suddenly looks like a rainbow threw up in it. Eating in season isn’t just good for the planet (and your wallet), it also means your food is fresher, tastier, and packed with more nutrients. Plus, nothing impresses your friends like casually saying,

“Oh, these strawberries? Just picked them up in season, no big deal.”

When it comes to May’s harvest, you’ve got strawberries (nature’s candy, but with fewer regrets), cherries (perfect for eating by the handful when no one’s looking), apricots (like peaches’ smaller, slightly tangier cousin), and rhubarb (technically a vegetable, but we forgive it because pie). On the veggie side, asparagus (the vegetable that makes your pee smell funny—worth it), spinach (Popeye’s favorite, and now yours if you want to open that stubborn jar), radishes (spicy little flavor bombs that make salads less boring), and peas (great for pretending you’re a giant eating tiny green marbles).

Now, let’s talk about cooking tips. Strawberries don’t need to be drowned in sugar—try them with balsamic glaze and black pepper for a fancy twist. Asparagus? Roast it with olive oil, salt, and garlic until crispy—it’s like French fries’ healthier (but still delicious) sibling. Spinach can be sautéed with garlic and lemon or sneaked into smoothies (your kids—or inner child—will never know). And radishes? Slice them thin, toss with butter and salt, and put them on toast for instant Parisian vibes.

Eating in season isn’t just a trend—it’s a smart move. The flavors are better (a May strawberry vs. a December one is like comparing a high-five to a limp handshake), the nutrients are higher (science says so), and the prices are cheaper (supply and demand, baby).

If you need a foolproof way to enjoy May’s produce, try this Strawberry Spinach Salad—because cooking should be easy, just like deciding to eat dessert first:

Toss together

Drizzle with store-bought balsamic vinaigrette (because we’re lazy, remember?) and eat straight from the bowl to save on dishwashing.

Pro tip: Add grilled chicken to pretend this is a “real meal.”

May’s produce is nature’s way of saying, “Hey, summer’s coming—eat something colorful before you dive into ice cream season.” So grab those fresh fruits and veggies, get creative (or lazy, no judgment), and enjoy the flavors while they last.

If you’ll excuse me, I have a date with a bowl of cherries and zero self-control.

Puglia Food and Wine Tour by Chef Walter / October 6 – 13, 2025

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Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter column!

Meet Chef Walter! There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.  

Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets.  And now “RINewsToday”!

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