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WHAT’S FRESH: SPRING 2013

whatsFreshSpr13
Photo by Danny Fulgencio

Compiled by Beverly Thomas of Cold Springs Farm
and Marie Tedei of Edenโ€™s Garden CSA Farm

MARCH-APRIL

Arugula
Beets
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Carrots
Celery
Chard
Cilantro
Collard Greens
Dill
Fava Beans
Fennel
Fenugreek
Garbanzo Beans
Greens
Green Onions
Honey
Kale
Kohlrabi
Leeks
Lentils
Lettuce
Oregano
Parsley
Parsnip
Radishes
Rosemary
Rutabaga
Sage
Spinach
Shallots
Snap/Snow Peas
Sorrel
Spinach
Thyme
Turnips
Watercress

APRIL INTO MAY

Asparagus
Cling Peaches
Early Onions
New Potatoes
Snap Beans
Strawberries
Early Tomatoes

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Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.

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