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Spring Produce Guide: Morels, Morel Recipes and More

The first mushrooms to appear in the spring, morels are in season from late March through June. Hollow from stem to crown, instead of a cap they have rippled, honeycomb-shaped spores throughout. They grow wild in many areas of the United States, though they’re foraged most extensively in the Midwest and in the Appalachians. The …

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Spring Produce Guide: Asparagus, Asparagus Recipes and More

Asparagus is native to the eastern Mediterranean and Asia minor areas, where the vegetable grows wild. It can take quite a while, 3–4 years, to grow to an edible length, making asparagus something of a luxury vegetable. Most of the crop grown in the U.S. is green and purple; the same seed grown under a blanket of …

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Spring Produce Guide: Leeks, Leek Recipes and More

Related to both garlic and onions but with a milder, sweeter flavor, leeks add punch to soups and sides without overpowering more subtle ingredients. Available year-round in most areas, they’re at home in both hearty cold-weather dishes and light spring recipes. We love them sautéed and added to egg dishes, savory tarts, soups, and just …

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Spring Produce Guide: Onions, Onion Recipes and More

Endlessly versatile, onions contain a complex mix of sugars and aromatic compounds that have made them a foundation of flavor in cuisines the world over. Pungent when raw, they become sweeter when cooked. The yellow onion is the most widely available variety, but red onions and sweet varieties, such as Vidalia and Maui, are milder in flavor. …

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Spring Produce Guide: Arugula, Arugula Recipes and More

Also called rocket, arugula is a peppery, nutty-tasting member of the mustard family, whose blossoms and leaves have long been a popular ingredient in the cuisines of Italy, Morocco, Portugal, and Turkey. Widely available year-round, this versatile leafy green can be served raw, but is just as often used in cooked dishes. We love it …

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Spring Produce Guide: Spinach, Spinach Recipes and More

While spinach is available year-round, it’s especially flavorful in spring and summer, when the vibrant green leaves are delightfully delicate and tender. Served raw in salads, spinach boasts a sweet, slightly bitter taste. But the leafy green, celebrated for its high iron, calcium and vitamin content, takes on a more complex, mildly acidic, flavor when cooked. …

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