When the day lengthens, the ground warms, and birds start chirping like a goddamn Disney flick, you can’t help but feel uplifted. It’s spring. You’re shedding layers and probably some fat, too, which means you’ve got a greater appreciation for superfood fruits and vegetables.
Some spring veggies, like baby carrots (not to be confused with the ubiquitous peeled, pre-washed, finger-size variety) and new potatoes, continue to be available in later months in their more mature form. But others, like ramps and English peas, make an appearance for only a short time before disappearing for another year. Here are a few of our favorite get-’em-while-you-can spring vegetables.
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