After months of cooking with root vegetables, Jon is desperate for green stuff, but he's reluctant to buy vegetables flown in from thousands of miles away. Greg recommends asparagus, spinach, arugula, sugar snap peas, and early dandelion greens to fill the void while local produce becomes abundant.
"It's curious: practically one of the first vegetables you can get turns out to be this glorious vegetable, one of the aristocrats of the vegetable world," says Jon about asparagus. Greg on spinach: "I like spinach that's got body to it, a fairly large leaf, and structure."
Arugula, also known as rocket, is at its best early. "It's luxurious but not expensive. It's also great to use in a pesto. Because it stays green, you can substitute it for a lot of the basil, and use pistachio nuts."
(Broadcast: "The Food Guys," 4/22/18. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)