Apr. 26—They’re on their way, slowly, but it won’t be too long before all those spring vegetables will be on our tables: asparagus, radishes, mesclun greens, spinach, rhubarb (yes, it’s a vegetable), scallions, and ramps, or wild garlic.
The adventurous among us will be out foraging for wild edibles like morels and fiddleheads. Lest you think foraging is a simple stroll through the woods, trust me, it’s not. You need sharp eyes and patience. The best place to get all of these locally grown vegetables is our farmers market.