7 Spring Vegetables from Chef Fox’s Kitchen
Spring vegetables to buy now and tips from Chef Jeremy Fox for how to eat them
Annabelle Breakey; food styling: Karen Shinto
7 spring vegetables to try now.
Counterclockwise, from top left:
Baby artichoke: From the same plant as big artichokes, but more tender. Peel, cook, and eat whole.
Miner’s lettuce: Find this mild, delicate wild green at farmers’ markets from late winter to early spring.
Wood sorrel: A deliciously lemony wild green in the oxalis family. Use it only as a garnish, since it can be toxic in very large quantities.
Sheep sorrel: Refreshingly tart and fine to use as a main ingredient. Its color turns to olive when cooked.
Baby carrots: Just-formed carrots are extremely sweet and crunchy. Use them whole as a garnish.
Baby radishes: Dense, juicy, and with very little if any heat; eat them stems and all, with butter and salt.
Kohlrabi: A type of cabbage with a gentle broccoli flavor and creamy texture when cooked. Little ones are the most tender.
