Too Many Cooks: Spring Harvest Edition
You might be team ramps or team asparagus -- but we're all team spring.
ByLisa Siva
Published On
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.
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?
Are you team ramps or team asparagus? Rooting for the seasonal underdog? Tell us in the comments!
Amanda: Just made smoked ham and pea shoot sandwiches for my kids’ lunch, so I’ll go with the underdog!
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Linday-Jean: Garlic scapes and rhubarb!
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.
Posie: Peas! I usually just eat them raw in the pod by the handful, but my mom makes a really incredible pasta with peas, bacon, and cream sauce. It sounds heavy, but tastes light.
Lauren L: +1 garlic scapes for bouquets and tablescaping, and for pesto on pasta and pizza. +1 Genius grilled fava beans. And all of the mushrooms.
Lauren L: I take it all back -- I just remembered baby artichokes.
What's in your farmers market haul this spring? Tell us in the comments!