Now that we're coming into a bounty of spring produce, I'm wondering what the best methods are for treating delicate ingredients that are only available for extremely short seasons so that you get the most flavor? By delicate ingredients, I mean things like fresh, young celery leaves, green garlic, etc.
Thanks in advance!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)