From asparagus to ramps to rhubarb, our Real Food Right Now series celebrates the best fresh spring foods just as Mother Nature delivers them!

Real Food Right Now and How to Cook It: Emmer (Farro)

This week's real food is one of the world's most ancient grains. Nearly lost as industry flooded markets with grains that were easier to process, farro -- or emmer -- is making a comeback. A chewy, nutty comeback.

Real Food Right Now and How to Cook It: A Spring Celebration!

Our Real Food Right Now series has hatched out posts on many spring foods, from the history of ramps to the egg's endless uses. Now it's officially time to delve back into these in-season delights. Explore spring ingredients and find out why going green in spring is so important!

Real Food Right Now and How to Cook It: Eggs

Whether the chicken or the egg came first, eggs probably win the "most versatile ingredient" competition hands down. Found in everything from sauces and custards to their own headlining items, like omelets and egg nog, eggs offer up "egg-cellent" dining entertainment from dawn to dusk.

Real Food Right Now and How to Cook It: Mushrooms

Although the joys of cooking and snacking on the mighty mushroom are ancient, we still have much to discover when it comes to these tasty fungi. From hunting mushrooms in the forest to serving them up at the table, mushrooms offer an endless adventure!

Real Food Right Now and How to Cook It: Millet

Millet -- it's not just for birds! How did this ancient crop become synonymous with birdseed in the United States? And how did a plant once revered by the Chinese fall into obscurity? Thanks to millet's resistance to drought in an era of shifting climate, it's a grain to be rediscovered.

Real Food Right Now and How to Cook It: Garlic

Long before it became a culinary star, this week's real food was used foremost as medicine and considered a panacea for sundry ailments, from impotence to smallpox, parasites to poor digestion. Here, the condensed history of the so-called stinking rose, and a wealth of cooking tips. Garlic lovers, this one's for you.

Real Food Right Now and How to Cook It: Dandelions

This Real Food's English name comes from the French dent de lion ("lion's tooth"), likely owing to its tooth-like serrated leaves. Dandelion greens are at their best in the spring to very early summer, before the flowers begin to bloom, while the yellow flowers can be harvested throughout the summer and into early fall.

Real Food Right Now and How to Cook It: Radishes

Heirloom varieties of this week's real food trend toward the exotic and include Rat's Tail, Plum Purple, Easter Egg, White Hailstone, Chinese Red Meat, Helios and China Rose. Spicy and crunchy, radishes are great pickled but perhaps best served with a dab of butter and a sprinkle of sea salt.

Real Food Right Now and How to Cook It: Cilantro

This week's Real Food goes way back - as far as 6,000 BC - and is thought to be among the first group of domesticated plants. Love it or hate it, cilantro's long history means that its unique flavor profile has made its way into dishes around the world.

Real Food Right Now and How to Cook It: Fava Beans

Favas are a fleeting spring vegetable - like ramps and sorrel and morels -that show up at the market and quickly disappear. Enjoyed in cuisines worldwide, favas are much lauded subjects of folklore and even show up in one of the most notorious lines in American cinema. Mull over more fascinating fava facts and pro tips in this week's Real Food Right Now!

Real Food Right Now and How to Cook It: Peas

This week's Real Food Right Now is among the earliest spring crops; so remarkably versatile, the various varieties of our friend the pea, including garden peas, sugar snap peas, snow peas and dried peas, each work their own little bit of magic in the kitchen. And to top it off, they combine the nutritional goodness of veggies and legumes, packing a vitamin wallop that's just what the doctor ordered.

Real Food Right Now and How to Cook It: Artichokes

The nutty and chewy and garlicky artichoke inspires loving feeling by many avid admirers, whether in the frost-kissed or baby variety, and this week's Real Food warrants further inspection if you've been nervous about taking on necessary prep work. Fear not: your efforts will be rewarded by this tasty antioxidant-rich veggie!

Real Food Right Now and How to Cook It: Bok Choy

This week's Real Food is incredibly high in Vitamin A, takes well to vertical farming and one cup of it contains just 20 calories. Also known as pak choi or joy choy, bok choy is not just the delectably crunchy main ingredient in kimchi -- it's a nutrious early spring green that goes from refrigerator to stir-fry in ten minutes flat!

Real Food Right Now and How to Cook It: Sorrel

In Brooklyn, the sorrel patch is already up, green and beautiful, despite the super slow start to spring we've had here in NYC. Native to Europe and Northern Asia, where it still grows wild, sorrel was once pretty fashionable - eaten and cultivated by the ancients in quantity, and particularly loved by the French, British and Italians in the Middle Ages, when improved varieties began to be bred in earnest.

Real Food Right Now and How to Cook It: Morels

Difficult to cultivate and highly delicious, morels are so rare they command upwards of $30 a pound, depending on the market. But if you're lucky enough to live in morel country, you can forage this mushroom-y delicacy for free.

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