What else do you need? – The Denver Post

By Melissa Clark, The New York Times

The blooming of farmers’ markets in New York happens a lot later in spring than I want it to. March and April pass, and warm days eventually catch up to the chilly ones. But the stalls remain mostly populated by overwintered leeks and spinach, and last season’s potatoes, onions and apples.

That’s why it’s always a thrill when the first bundles of spring greens finally arrive. I’ll carry them home by the armload, ready to throw them into a pot.

Devouring mounds of spring greens, whether braised, boiled, stewed, sautéed or made into a tonic, is an age-old vernal tradition meant to fortify a body deprived of fresh vegetables after a winter without them.

But even in modern times, there’s still something primal about the bracing sharpness and mineral bite of those first local shoots of chard, watercress and dandelion greens. They’re a welcome change from the workaday supermarket kale and spinach I rely on in winter.