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Technically a vegetable but treated as a fruit, rhubarb is a godsend for winter-weary pastry chefs.

Think of fiddlehead ferns, those tightly coiled, emerald-green symbols of spring, as ferns interrupted.

Dig out those silver asparagus holders you swiped from Alain Ducasse: The dainty spears have arrived at the Greenmarket.

Nothing piques the passion of the seasonally obsessed chef like ramps, whose springtime arrival at the Greenmarket is met with the kind of fervor associated with the naming of a new pope.

Nothing against chickens, but according to a wizened egg expert we met at the Greenmarket recently, duck eggs have a greater ratio of yolk to whites, and are therefore �eggier.�

Just mention this bony, overgrown herring, and any shad fanatic within 100 yards will begin dancing about, warbling Cole Porter, and quoting Joseph Mitchell or John McPhee.

The velvety lettuce with the fancy French name (a.k.a. lamb’s tongue) is a good interim green.

Sweeter and meatier than littlenecks and surprisingly tender, they’re worth the effort.

Interesting sentence from article.

While most Greenmarket farmers have it easy this time of year, lazing about, thumbing through their Farmer’s Almanacs, maple-syrup makers are in a tree-tapping, sap-boiling frenzy.