This post can also be read on bonappetit.com
It has finally happened. Spring, that is. Farmstands in my area of Pennsylvania are teeming with ramps and asparagus and chives, all of which I've been cooking daily. It feels so right to eat something other than root vegetables. (Nothing against turnips, but a little green is very welcome after the winter we had.)
I've been eating a lot of rhubarb, too. One of those practically care-free plants, it shoots up pretty pink stalks every spring and, like my watercress, just keeps on giving, year after year. In fact, given its ease of cultivation, it's a wonder that only one bunch of it is planted here on the farm.