You'll be hearing from the staff at Food52 in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
Now that spring has finally sprung, it’s time to celebrate.
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Our first order of the season? A trip to the farmers market, filled with bright, springy things that make our hearts go pitter-patter. Some of us are fiddlehead fans; others are staunchly loyal to legumes -- but no matter the vegetable you hold dearest, we can all get behind a colorful, springtime feast. So this week, we rounded up our team and asked:
What are you most excited to cook with this spring?
Lauren K: Rhubarb for the cordial I make! Fava beans in salads, in pasta, puréed. Garlic scapes for eating and for gifting to people as bouquets. (Weird? That's okay.) Peas, asparagus, greens, ramps, everything everything everything.
Gabriella: I'm with Lauren on the rhubarb cordial. For vegetables, I'm definitely on team asparagus. And don't forget about that one week when fiddlehead ferns are in season.
What's in your farmers market haul this spring? Tell us in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).