spring

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: Asparagus

Arguably the most iconic of the spring vegetables, asparagus is grown around the world and has been celebrated for millennia. Any asparagus enthusiast will tell you that despite its year-round appearance in modern American grocery stores, it is far tastier grown locally and enjoyed in the spring.

Real Food Right Now and How to Cook It: Rhubarb

Get to know rhubarb, the fascinating, delicious spring vegetable -- er, fruit. (Which is it? Depends where you are!) Tangy and beautiful, these late spring/early summer stalks will lend a lot of zip to your seasonal eating!

Real Food Right Now and How to Cook It: Burgers

Estimates vary, but Americans put back at least several billion burgers each year. Veggie and other burger bases are out there, but the majority are still made from ground beef. After a bad couple of years in the press, will the ick factor kill Americans' burger fetish? Not likely.

Stewed Rhubarb

Contributed by Katie Sweetman, from the Real Food Right Now series.

Real Food Right Now and How to Cook It: Ramps

The humble ramp (aka the wild leek, aka ramson) has enjoyed a cult-like following for decades. Their fleeting appearance around the spring equinox sends people into a tizzy and is cause for online alerts when they arrive at New York City's Union Square Greenmarket. Much ado about a wild onion? Maaybe.

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