Melissa Clark's Guide to Springtime Farmers Markets

Award-winning New York Times food columnist Melissa Clark is back to talk about shopping at farmers markets on the cusp between spring and summer! She’ll talk about some early season favorites, including ramps and asparagus, and offer cooking suggestions and recipes, in addition to tips on how to be a smart farmers market shopper.

Check out Melissa Clark's Springtime Farmers Market Recipes!

Sausages with Rhubarb and Swiss Chard

Time: 45 minutes

Yield: 4 servings

1 bunch red Swiss chard, rinsed

1 pound sweet Italian sausage

2 tablespoons extra-virgin olive oil

1 red onion, thinly sliced

8 ounces rhubarb, diced 1/4-inch

2 tablespoons currants

2 tablespoons maple syrup

1 teaspoon garam masala

1/4 teaspoon kosher salt

1 (1-inch) piece gingerroot, grated

1 bay leaf

1. Remove center ribs from Swiss chard; cut into 1/4-inch cubes. Tear leaves into bite-sized pieces.

2. Prick sausages with a fork. Heat oil in a large skillet over medium-high heat. Add sausages and cook until cooked through and browned well, about 10 minutes per side. Transfer sausages to a plate.

3. Add onion to the oil. Cook, stirring frequently, until caramelized, about 10 minutes. Stir in chard stems about halfway through cooking onions. Once onions are browned and chard stems are almost tender, add rhubarb, currants, syrup, garam masala, salt, ginger, and bay leaf. Cook, stirring often, until rhubarb has fallen apart and chard stems are tender, 7 to 10 minutes. If bottom of pan begins to scorch, stir in water, a few tablespoons at a time.

4. Toss in chard leaves and cook, stirring frequently, until chard is wilted, about 5 minutes.  Serve alongside cooked sausage.

Ramp and Ricotta Crostini

Yield: 4 servings

Time: 15 minutes

1 bunch ramps (about 4 ounces), long white bulbs separated from the green leaves

1 cup good quality whole milk ricotta cheese

1/4 cup grated Parmigiano-Reggiano cheese

1/4 teaspoon black pepper

1/4 teaspoon fine sea salt, more as needed

Large pinch red chile flakes

1 tablespoon extra-virin olive oil, more for drizzling

Slices of crusty bread, toasted and still warm

1 large garlic clove, halved

Lemon wedges, optional

1. Thinly slice the white ramp bulbs into rounds. Mince enough of the ramp greens to yield 3 tablespoons. Tear the rest of the ramp greens into large pieces.

2.  In a bowl, stir together the ricotta, Parmigiano cheese, minced ramp greens, pepper, salt, and chile.

3. Heat a medium skillet over medium-high heat. Once hot, add the oil and swirl the pan until the oil thins out to coat it. Add the sliced ramp bulbs and a pinch of salt and sauté until the ramps are golden, about 2 minutes. Add the torn ramp leaves and sauté until they are wilted and tender, 2 minutes longer. Season with more salt as needed.

4. Rub the toast with the cut side of the regular garlic clove, then drizzle with a little olive oil. Spoon on the ricotta cheese mixture, then top with the sauteed ramps. Season with lemon juice if you like and serve.