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Food

5 Things To Start Looking For At Your Local Springtime Greenmarket

By

Jen Carlson

Published Mar 29, 2013

Modified Mar 29, 2013

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RHUBARB stalks (don't eat the leaves, they're toxic) usually start showing up in April, sticking around through September. They make a great pie, but you can also transform them into a number of other things. Last year we made a rhubarb chutney that went perfectly with a fresh baked loaf of bread and thin shavings of parmesan. Here's a recipe from Martha.

 

Photo via Miss April's flickr

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By

Jen Carlson

Published Mar 29, 2013

Modified Mar 29, 2013

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Spring is here! Which means the greenmarkets are alive with fiddlehead ferns, and so much more...

Tagged

dandelion greens

fiddlehead ferns

morels

ramps

rhubarb

vegetables

original

Jen Carlson

Jen Carlson is a former WNYC and Gothamist editor.

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Gothamist is funded by sponsors and member donations

Gothamist is funded by sponsors and member donations

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