As fleeting as ramps, as spring-fever-inducing as fiddlehead ferns, and as pricey as a tankful of gas, fresh wild morels have swooped into town.

In Spain, springtime is welcomed with a calçotada, the annual flame-licked ritual of grilling calçots, a sort of sweet, tender spring onion, over an open fire.

Scrub one down and try it in this recipe for kinpira, a traditional Japanese dish, from the East Village izakaya Kasadela.

Get out your fly rods and woolly buggers: It’s trout season. If you can’t picture yourself maneuvering a swift-flowing Catskills stream in hip waders, there’s always the Union Square Greenmarket, where Dave Harris of Max Creek Hatchery sells brook and rainbow trout every Wednesday.

Although summer is peak lobster season, local trappers like Phil Karlin of the Greenmarket’s PE&DD Seafood begin hauling in their pots from Long Island Sound at a steady clip right about now.

Although pineapples are available year-round, aficionados say that the Hawaiian variety is at its best from spring through early summer—which makes the wait for local warm-weather fruit a little bit sweeter.

Neither from Jerusalem nor an artichoke, this misunderstood native American tuber is actually a kind of sunflower, or girasole in Italian.

These silver-bellied members of the herring family are loaded with fat (the good omega-3 kind), not to mention flavor.

A favorite among potato farmers and fancy chefs alike, the German Butterball (no relation to the turkey) is an heirloom variety known as a “butterless” potato; because it’s so good, you don’t need butter.

Native to China and widely planted in California, the Meyer lemon is a cross between a lemon and an orange, sweeter and more fragrant than the former and tarter than the latter.