Beautiful, small radishes should be popping up in spring farmers' markets. Try making glazed radishes for a simple side. Photograph by The Chef's Garden
This is the time of year to eat asparagus, fresh from the farm. Look for lots of different colors, and try cooking them up in a chilled asparagus salad. Photograph by The Chef's Garden
Carrots don't have to be orange. Look for a rainbow of reds and yellows at springtime markets. Follow Ina's lead and simply sautee them for an elegant side. Photograph by The Chef's Garden
The first spinach of spring is one of Farmer Lee Jones' favorite things to eat. Sautee it up for a quick, healthy dish. Photograph by The Chef's Garden
Get fava beans while you can! They're in season for a very short window. Follow Giada's lead for cooking and serving with fish. Photograph by The Chef's Garden
Ramps are wild onions with a garlic-onion flavor. Farmer Lee Jones says we should eat them three times a day during their short season. Start with this recipe from Alex Guarnaschelli. Photograph by The Chef's Garden
