While spring might just mark the very beginnings of peach season, it seems our readers are so ready for it that they’re scoping out early batches to make their favorite desserts. (When in doubt, a sugary peach cake will conceal a little bit of early-season sourness.)

While you might think Southerners wouldn’t be excited about salads, you’d be wrong. We happen to do them a bit differently than other places, and our commenters are ready to pile on any leafy greens, veggies, or fruits that they find at the farm stand.

Nothing looks like spring more than bright-green snap peas you start to see at the market. This salad is just one iteration that makes the most of the fresh flavor, thanks to bright lemon juice and zippy Dijon mustard. Instead of croutons, breadcrumbs add a nice crispy crunch.

For our readers who live near the coast, springtime brings tidings of soft-shell crab, which can hardly be beat when coated in cornmeal, fried crispy, and served with a delicious comeback-style sauce.

Spring is for strawberries, and there are countless ways that we (and our readers) like to enjoy them, whether straight from the backyard or our favorite farmers’ market. However, letting them marinate with some sugar and lemon makes for a versatile topping that goes with shortcake, pound cake, ice cream, or more.

Rhubarb and spring go hand-in-hand, especially when showcased in sweet desserts that complement that slightly tart flavor. Usually, Southerners like to pair rhubarb with in-season strawberries, but it stands on its own in custard pie.

Something about an old-fashioned mayo-based macaroni salad just screams springtime to real-deal Southerners who are ready to see it on Easter lunch spreads and warm-weather picnics.

While we’d argue there is never an “off” season for deviled eggs, they become verifiable stars in the spring. If you show up with a batch of deviled eggs, you’ll be a hit at any spring holiday or occasion.

While this “salad” doesn’t necessarily make the most of in-season strawberries, it undeniably captures the spirit of a Southern spring. It practically announces the season.

Spring is peak crawfish season for those who celebrate, and those who celebrate tend to really enjoy it while it lasts.

The start of melon season means that Southerners start to eat melons—from cantaloupe to watermelon—in the unique ways we know how. Our readers love adding everything from black pepper to mustard!

When squash starts appearing at the market—from zucchini to yellow—Southerners are practically beholden to throwing it in a skillet or casserole dish for the most seasonally delicious side dish.

This crab salad, which hails from Mobile, Alabama, is no stranger at spring showers and parties. There really is no better season for it.

While we’re very aware that tomato season is in full swing come summertime, our readers can hardly wait and start grabbing the early batches of juicy Southern tomatoes whenever they start popping up—to make a classic mayo-laden tomato sandwich, of course!

There is nothing necessarily “fresh” about this retro cold salad, but it is just the festive dish that gets Southerners excited for spring. Just make sure not to forget the maraschino cherries.

Vidalia onions are one of those Southern delicacies that you have to enjoy while you can, and using them in a fresh garnish salad is the perfect way to do that. Or pickling!

For some, spring is also fried catfish season, especially on no-meat Fridays during Lent. It is a tradition that many look forward to, paired with hushpuppies and cole slaw!