The change of season might not mean much for us in terms of weather—but the ingredients on "seasonal" menus all over town are about to change radically. Here come the asparagus, avocados, broccoli, kale, carrots, strawberries, oranges, and mandarins. Whether you're pureeing baby mush or trying to whip up yummy toddler meals, we asked Piccolo Chef co-founder Tina Fanelli Moraccini for some tips on sourcing and preparing spring's freshest local produce.

"When children are brought into the process of selection and preparation, they're more likely to actually eat—or at least taste—the finished product," says Moraccini. "Try Beverly Hills Farmer's Market, where parking is easy and the market is small enough to dash through with kids. Also, the Westfield Farms stand has a great selection of citrus and avocados, and McGrath Family Farms has delicious strawberries—and both stands are certified organic. But no matter where you shop, the most important tip I can give is to choose your ingredients first (according to what's in season), then choose your recipe—not the other way around."