Garden
Known as the “pie plant,” rhubarb is easy to grow and produces for decades in rich, lightly moist (not sodden) soil and partial sunshine. If your soil is heavy and doesn’t drain well, use raised beds. The seeds take too long to get established, so buy—or ask a fellow gardener for—root clumps with at least two pink knobs at the top.
Garden
How to plant a container-grown tree, in three steps:
1. Using a spade, measure the height of the tree’s container to gauge how deep the hole should be; base of trunk should sit 1 inch above ground.
2. Dig a hole that’s three to four times the diameter of the tree’s container, sloping the sides like a shallow bowl.
3. Carefully slide the tree from the container; scarify if root-bound. Place in the hole and backfill with soil, packing firmly. Water well and top with mulch.
Morels Highly prized for their deep, earthy flavor, these wild mushrooms may look unusual but taste delicious, simmered or sautéed. (Never eat morels raw as they contain a mildly toxic substance that is destroyed by cooking.) If you come upon them in the market, choose ones with soft, spongy honeycomb caps—avoid any that appear wet. Store in a paper (never plastic) bag in the refrigerator. Right before cooking, soak them in cold water, swish them around, and dry thoroughly on towels.
Ramps Ramps boast an intense garlic-onion flavor and have a very brief season; look for them at farmers’ markets—or, in northeastern states, forage for them in forests and near streams. Ramps will stay fresh in the refrigerator for three to four days, sealed in a few plastic bags. Clean well before using, trimming ends and stripping off the outer layer (like a scallion). Ramps can be grilled, sautéed, or pickled.