|Salad at Back Forty West|
No season is more fetishized, food-wise, than spring in New York. First there’s the frenzy over ramps, followed closely by fiddlehead ferns and rhubarb and then soft-shell crabs turn up on special menus everywhere. Chefs and foodies alike flock to the city’s various outdoor markets to score bushels of itty bitty beets and super-fresh produce starts popping up on everyone's plates. Before you know it, we’ll all be slicing juicy red tomatoes and shucking corn. But before we get ahead of ourselves, let’s highlight a few of the dishes available right now, along with the farms and farmstands from which they’ve been procured.