Video: Spring's Top Market Ingredients

Earlier this week, I appeared on New's Channel 8's Let's Talk Live to talk up the bounty of spring vegetables coming into the markets. (Note to self: no chewing pickled ramps while talking on live TV.)

Here are the spring goods I'm hunting down at the farmers markets and some tasty ideas for how best to use them:

Some of the earliest spears are coming from Garner's Produce, now at the Penn Quarter FreshFarm Market. (Get there early this afternoon to grab some!)
Make: Shaved asparagus salad, Asparagus with creamy dijon dressing and egg, or simply grill it

Stinky, musky goodness is how I think of these wild onions.
Make: Ramp pickles, Buttermilk ramp biscuits

 Micro mustard greens
Endless Summer Harvest specializes in these adorable baby greens with a spicy kick.
Make: Pile them on a BLT in place of lettuce, or toss into a salad for extra flavor.

 Stinging nettles
Don't touch them raw or you'll understand where the name comes from, but dunk them in boiling water and they turn into perfectly edible, nutritious greens.
Make: Spring lasagna with asparagus, peas and stinging nettles, Nettle soup

Every spring I look forward to making tangy jam and a simple rhubarb crostata.
Make: Rhubarb quick jam, Strawberry and rhubarb crostata

One of spring's more elusive finds, these mushrooms with a super short season demand high prices but can be worth the splurge.
Make: Quiche with morels and scallions