Come April, residents of the mid-Atlantic region have grown weary of the endless stream of root vegetables, cabbage, and winter squash that fills stews and soups during the cold months. The return of more accommodating temperatures means fresh spring vegetables are finally ready to relieve their hearty winter comrades.
But before the days of plump heirloom tomatoes and huge leafy greens, restaurants are embracing the short season for baby vegetables. A symbol of new growth, these miniature veggies pack a flavorful punch in a tiny package and are almost too adorable to eat. Almost.
They come in all varieties, including everything from baby artichokes to miniature asparagus. Find them as garnishes, fillings, or served simply on their own. Whether they’re served raw to highlight their freshness or roasted to bring out their natural sweetness, baby vegetables are sprouting up on menus across the city.
Here are 12 spots that are saluting spring by showcasing the first bounty of the season:Read More