Spring marks the end of cold winter days and brings a burst of fresh produce. However, while new vegetables are coming into season, some winter staples are heading out of the spotlight.

Knowing which vegetables are phasing out and finding tasty, seasonal swaps can help keep your meals vibrant, fresh, and aligned with what nature offers.

Let’s explore which vegetables are going out of season in spring and what delicious, spring-friendly alternatives you can use in their place.

1. Pumpkin

Out of Season: Pumpkins are quintessential cold-weather vegetables. As the days grow warmer, these hearty veges begin to phase out, making room for lighter options.

Swap With: Zucchini Zucchini are perfect spring and summer swaps for pumpkin. They are lighter, cook quickly, and pair well with a variety of spring dishes. You can grill, sauté, or roast them, and they are also perfect for making zoodles (zucchini noodles) as a low-carb pasta alternative.

Recipe to try: Give it a go in our Good ol’ Kiwi Pork Burger

2. Brussels Sprouts

Out of Season: Brussels sprouts, with their nutty flavor and hearty texture, are a winter vegetable that usually starts to wane by late spring.

Swap With: Asparagus Asparagus is one of the stars of spring produce. It’s versatile and can be grilled, roasted, or added to salads and pasta. The tender spears have a fresh, slightly earthy flavor that pairs well with lemon, garlic, and herbs—offering a lighter, seasonal option to replace Brussels sprouts.

Recipe to try: Our Pork Chop and Apple Tray Bake is a real family favourite

3. Kale

Out of Season: Kale thrives in cooler temperatures, and while it may still be available in early spring, it tends to become tougher and less flavorful as the weather warms up.

Swap With: Spinach Spinach is a delicate, versatile green that’s perfect for spring. You can use it in salads, soups, or sautés, just like kale, but it has a milder flavor and a more tender texture. Arugula is another excellent choice—its peppery kick adds a zesty punch to salads and sandwiches.

Recipe to try: This Roast NZ Pork with mushroom sauce & spinach mash is a hit with every crowd.

4. Sweet Potatoes

Out of Season: Sweet potatoes are a staple in winter, known for their starchy sweetness and heartiness. However, their peak season is fall and winter, and they start becoming less available as spring progresses.

Swap With: New Potatoes New potatoes, harvested early in the growing season, are small, tender, and perfect for spring meals. They don’t need much peeling, and their thin skins give them a lovely texture when roasted or boiled. Try using them in salads or as a crispy side dish to replace the heavier sweet potatoes.

Recipe to try: We can never look past a good potato salad and this recipe for BBQ Pork Steaks with Creamy Potato Salad & Olive Tapenade is a real winner.

5. Leeks

Out of Season: Leeks, a staple of winter soups and stews, tend to go out of season by mid-spring. They add a mild, onion-like flavor and work well in hearty winter dishes.

Swap With: Spring Onions Spring onions are perfect alternatives when leeks are no longer in season. They have a more delicate flavor and a crispy texture that’s ideal for spring salads, stir-fries, and garnishes.

Recipe to try: When you're after something a bit different these Sticky Pork Pancakes might be just the thing

6. Cabbage

Out of Season: Cabbage thrives in the colder months, and while you might still find it in early spring, it starts to taper off as the season warms.

Swap With: Radishes Radishes are crisp, peppery, and ready to take center stage in spring. They can add a fresh crunch to salads, sandwiches, or even be roasted for a milder flavor. They’re a great swap for cabbage in slaws or as a crunchy side.

Recipe to try: this pork steak with avocado salsa just screams Spring

7. Beets

Out of Season: Beets are typically in season during the colder months and begin to lose their vibrancy as spring moves in.

Swap With: Carrots Carrots are a spring favorite with their sweet, earthy flavor. They can be roasted, grated into salads, or used in soups and stews. They offer a lighter, more tender alternative to beets, and their natural sweetness makes them a versatile swap in most dishes.

Recipe to try: Soy & Hoisin Pork Mince Rice Bowl are a real hit for midweek meals

8. Cauliflower

Out of Season: Cauliflower is a cool-weather vegetable, often associated with autumn and winter. It can still be found in early spring but becomes less common as the weather heats up.

Swap With: Broccoli Broccoli is a fantastic spring alternative to cauliflower. It has a similar texture but offers a slightly greener, more peppery taste. It’s perfect for roasting, steaming, or adding to stir-fries. Plus, broccoli can easily replace cauliflower in most recipes, from casseroles to pizza toppings.

Recipe to try: who can look past Chilli Pork Fried Noodles for a quick dinner to feed the family

Final Thoughts

Transitioning your meals to fit the seasons is not only good for supporting local, sustainable agriculture but also for ensuring you’re eating produce at its freshest and most flavorful. As these winter vegetables phase out, embrace spring's bright, tender, and fresh offerings. Swap heavy winter staples for lighter spring counterparts, and you’ll be rewarded with vibrant, delicious meals that highlight the best of the season.

Happy spring cooking!

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