A Taste of Now – The New York Times

Good morning. I love the green I’m seeing at the tips of the hardwoods, the bright harlequin vibrancy of the alliums along the stream beds, the way the grass in the park is starting to thrive again after a long winter of abuse at the feet of dogs. Here’s spring garlic at the market, funky bouquets of ramps and, best of all, asparagus.Asparagus is always at the market, of course. There are no seasons in the supply chain of American food. Everything is grown somewhere all the time, and shipped to us by air and sea. But real asparagus, actual in-season local asparagus, grown somewhere…