5 Spring Greens to Eat Before the Season Ends


 

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If you eat by the seasons, and you live somewhere not in, say, Southern California, then you may have been consuming a lot of kale, potatoes and winter squash since last fall. But now that the thermometer is making its slow climb to warmer temperatures and the days are getting longer, spring produce is making its debut. Shimmying up through the soil are the bright young tender things that make the wait so worthwhile. Although many spring vegetables are available year round, spring greens are at their best right now. Here are five not to miss.

FIRST SPRING GREEN >>

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By Melissa Breyer| May 19, 2015
Categories:  Eat
Keywords:  EatFood and Nutrition

About the Author

Melissa Breyer

Melissa Breyer

Melissa Breyer is a Brooklyn-based writer specializing in food, science, and design.

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