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Spring comes every year, yet we never cease to be amazed by how such teeny, tiny seeds can grow into artichokes, asparagus, and peas. We hope you never lose your sense of wonder, either.
You've been busy at the market this week, and we want in on the fun. We've already gathered our bags to join you and we're halfway out the door. After all, these spring vegetables won't last long.
Want to get in on the fun? Keep an eye out for our next #F52Grams theme tomorrow -- and be sure to follow us on Instagram, too.
Hold Onto Those Stems
Over 30 recipes to put herb stems to good use
How to cook with herb stems.
Hatch chiles are worth the fuss.
We've got the summer blues.
Our favorite food reads.
A better basket.