This is a labor-intensive and expensive time of year for farmers, as they sow seeds and transplant starter crops. They will cart out the last of the potatoes, winter squash and root vegetables that have been stored since the fall harvest. Onions and garlic will also still be in abundance at the winter farmers’ markets. If you enjoy a walk in the woods, now is a perfect time to try foraging for morel mushrooms and ramps (wild leeks).

Consider signing up for a community-supported agriculture (CSA) harvest subscription program in the early spring. You pay the farmer now and then you’ll receive a weekly share of the harvest throughout the growing season. Next to growing your own food, it’s the best way to get connected to your local food environment, as you share in the rewards and the risks of being a farmer. Each CSA is different, so shop around to see which farm best meets your needs!


What a difference a month makes! Spinach and salad greens will share farmers’ market tables with strawberries and peppers. Get to your market early in the day to score a bunch of asparagus – they go fast this time of year! Take a chance on some new-to-you vegetables, like kohlrabi or bok choy. Farmers are usually quick with tips for how to incorporate them into your cooking.

Some of the more highly prized wild edibles have retreated for the year, but you can still pick dandelion and mustard greens – get them while they’re still young! Before you go foraging, be sure to pick up a book to help you identify desirable plants (and their impostors), and only forage in places you know have not been sprayed with chemicals. Better safe than sorry is our motto!

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