We see the writing on the wall -- you want your pickled eggs, your heritage millet, your rusty chicken coops, maybe a prairie linen or two. You like artisanal? We'll show you artisanal. How many of you can say you milk your own cows to butter your morning toast? A&M show you how, 19th-century-farmstead style.

You've made it to Friday, which means it's time to treat yourself to a roundup of links we love. Go ahead, procrastinate a little.

How do you take your matzoh? Our team weighs in -- and we want your answers, too.

Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.

Today is all about our new favorite green. Learn what to look for at the market, and how to work it into meals from now till next week. 

It's that time again -- help us pick the contest finalists for Your Best Fennel!

Amanda shows us how to make a super-easy 2-course dinner classic -- start planning your party now!

Dulcie and Sarah from Two Tarts show us how to make colorful, naturally dyed eggs -- which means you can safely enjoy your bounty after dominating this year's Easter egg hunt.

We need a vacation.

Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read the winning headnote and tester's comments by clicking through to the Community Picks recipes — the comments are at the top. And even if the recipe you tested wasn't chosen as a CP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!

We may have food down cold, but wine? This is where we'll conquer it. Join us; we don't want to drink alone.