Strawberries are nuts! Actually, they're fruit -- and despite the name, they're not berries. Whether you're eating them plain or with clotted cream, stacking them sky-high with meringues, or using them to top a spinach salad, here's everything you need to know about buying, storing, and eating everyone's favorite all-American fruit (literally -- the Pilgrims had them at the first Thanksgiving)that's versatile, delicious, and as good for snacking as it is for sherbet, ricotta, or roasting.
Rhubarb, with its red-green stalks and tart taste, is one of spring's first harbingers. Whether you like it in scones, shortbread, a fizzy drink, or compote, here's everything you need to know about buying, storing, and cooking with rhubarb.Are there any rhubarb facts we've missed? Have you ever grown it in your garden? Let us know!
Today we celebrate the too-short season of ramps, our vegetable of the week. As we wrote during our contest for Your Best Ramps, they have a sweet pungency that many believe trumps all others in the onion family. Fleeting as they are, now's the time to capture their fragrant bite. Click through for more on the spring's hottest vegetable.
Spring is finally here and so is its lovely green herald, asparagus -- our vegetable of the week. We're just starting to see them at the Greenmarket here in New York City, although the delicate, purple-topped spears tied into fat bundles sell out fast.
From the hyperseasonal (ramps and strawberries are just around the corner!) to the unusual (ever wondered how cardoons are grown?), to the quotidien (kitchen workhorses like leeks and garlic), we'll be highlighting our favorite fruits and vegetables every week. This week, at the request of mrslarkin, it's all about celery! (Have you contributed to our contest yet?)
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