After a long, freezing, snow-filled winter, spring has finally arrived in NY. Trees are blooming, sidewalk cafes are filling up, and open-toed shoes and sandals are making their debuts. And I’m seeing those eagerly-anticipated spring vegetables on restaurant menus and farmers’ markets everywhere—ramps, asparagus, fava beans, and more. I know that in other parts of the country, strawberries, radishes, and rhubarb are starting to pop up as well. After months of eating potatoes, acorn squash, cabbage, and cauliflower, it’s always a treat to indulge in something fresh that’s a sign of many more weeks of abundant, exciting produce.
