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By May, green markets will begin popping up again, reacquainting many of us winter-weary shoppers with the colors and flavors of the farm. This time of year we find ourselves yearning most for the surprising new tastes that the more adventurous farmers tuck in among the sugar snap peas and baby greens. Our anticipation prompted us to call some farm-forward growers and ask what they were most excited about bringing to town.
Carol Ann Sayle,Boggy Creek Farm, Austin, Texas: “Purslane and silver and crimson lamb’s-quarter,” says Sayle, “give you the nutrition you need to stand the heat of summer, whereas grocery store greens like kale and spinach are dead with age.” More surprising still are the leaves and stems of broccoli, cauliflower, and Brussels sprouts that Boggy Creek was among the first to sell—though Sayle doesn’t take credit: “Our chickens,” she says, “taught us they’re delicious.”