It's a great time to venture away from what you normally buy at grocery stores and try new and fresh foods that may be foreign to your taste buds. If you are a farmers' market novice, or go once a week, let this be a good starting point for your visits.
If winter is the time to hunker down and be meditative, spring is the time to spring into action. If you're ready to shake off the winter blahs and the extra padding you accumulated over the past few months, take a cue from nature.
In the northeast, we talk about field to fork in under 24 hours and can truly appreciate the enhanced flavor profile of freshly picked, quickly eaten produce. To eat oranges this fresh made the long trip out west even more rewarding.
If you're lucky enough to live in sunnier climes, you'll find plenty of local greens, including kale, at your market. And those of us in less-temperate zones can still enjoy this sort-of seasonal green all winter long.
Here are some of the simplest, most satisfying, no-nonsense ways to turn asparagus and other fresh produce that will soon arrive into meals. Because it'll be too nice outside to worry about it too much.