5 QUESTIONS
TIMER: 60 SECONDS PER QUESTION
Which of these vegetables is one of the first to appear at farmers markets each spring?
Asparagus is one of spring's earliest arrivals, typically showing up as soon as the ground thaws.
Asparagus is one of spring's earliest arrivals, typically showing up as soon as the ground thaws.
Asparagus is one of spring's earliest arrivals, typically showing up as soon as the ground thaws.
Asparagus is one of spring's earliest arrivals, typically showing up as soon as the ground thaws.
Ramps are a springtime delicacy. What are they?
Ramps are wild leeks with a garlicky, oniony flavor and a favorite among chefs and farmers market regulars.
Ramps are wild leeks with a garlicky, oniony flavor and a favorite among chefs and farmers market regulars.
Ramps are wild leeks with a garlicky, oniony flavor and a favorite among chefs and farmers market regulars.
Ramps are wild leeks with a garlicky, oniony flavor and a favorite among chefs and farmers market regulars.
Fiddlehead ferns are a springtime specialty. What do they look like?
Named for their resemblance to the scroll of a violin, fiddleheads are the young coiled fronds of the ostrich fern. They taste somewhere between asparagus and spinach.
Named for their resemblance to the scroll of a violin, fiddleheads are the young coiled fronds of the ostrich fern. They taste somewhere between asparagus and spinach.
Named for their resemblance to the scroll of a violin, fiddleheads are the young coiled fronds of the ostrich fern. They taste somewhere between asparagus and spinach.
Named for their resemblance to the scroll of a violin, fiddleheads are the young coiled fronds of the ostrich fern. They taste somewhere between asparagus and spinach.
Sorrel is a leafy spring green with a distinct flavor. How would you best describe its taste?
Sorrel has a sharp, citrusy tang that comes from naturally occurring oxalic acid in the leaves. It's great raw in salads, blended into sauces or stirred into a soup.
Sorrel has a sharp, citrusy tang that comes from naturally occurring oxalic acid in the leaves. It's great raw in salads, blended into sauces or stirred into a soup.
Sorrel has a sharp, citrusy tang that comes from naturally occurring oxalic acid in the leaves. It's great raw in salads, blended into sauces or stirred into a soup.
Sorrel has a sharp, citrusy tang that comes from naturally occurring oxalic acid in the leaves. It's great raw in salads, blended into sauces or stirred into a soup.
Which spring vegetable is technically a flower bud?
The artichoke is the bud of a thistle plant, harvested before it blooms and spring is its peak season.
The artichoke is the bud of a thistle plant, harvested before it blooms and spring is its peak season.
The artichoke is the bud of a thistle plant, harvested before it blooms and spring is its peak season.
The artichoke is the bud of a thistle plant, harvested before it blooms and spring is its peak season.
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