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Often described as a cross between butter and romaine lettuces, sucrine is sweet and nutty, with a thick-leafed, almost velvety texture.

Sfoglia chef-partners Ron Suhanosky and Colleen Marnell-Suhanosky showcase the surprisingly versatile strawberry in what’s become their signature pasta dish.

Perhaps more than any other item sold at local Greenmarkets, sugar snap peas attract clusters of light-fingered fans.

Pesky weed to some, seasonal delicacy to others, the jagged, bitter dandelion green is one of those Mediterranean peasant foods newly embraced for their health-giving properties.

Ramps and leeks get all the glory this time of year, but spring onions (a.k.a. green onions), with their healthful tops attached, have their fans too.

Prized by foragers, seasonally minded cooks, and, according to some people, anyone who suffers from anemia, baldness, or gout, the wild stinging nettle has a whiff of danger about it.

Despite what the calendar says, it isn’t truly spring until the first ramp makes its odoriferous Greenmarket debut.

On the occasion of this weekend’s Kentucky Derby, LeNell Smothers, proprietress of the charmingly quirky LeNell’s liquor store, shares a mint-julep recipe.

Think of green almonds as nuts interrupted, harvested before the shells have hardened and the nuts have fully formed.

No point in arguing food miles to certain European expat chefs when the subject turns to (nonlocal) white asparagus.