Is seasonal cooking the only thing helping you track the passage of time? We know we’ve arrived at spring because the produce is tender, delicate, sweet—a welcome change from the root vegetables and sturdy greens of winter. Unlike winter’s hearty stock, these delights won’t keep for very long. The sugars found in spring vegetables like snap peas and asparagus will convert to starch after a few days, so try to prepare and eat them soon after purchasing. The best way to stay ahead of the waste: Have recipes at the ready.
Crisp, Sweet, Tender, and Green: 16 Recipes for Spring
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