We’re not going to sit here and pretend that this round up isn’t just chock-full of sweets. If we’re honest, the lip-smacking sweet/tartness fresh rhubarb adds to any bake or jam is what we’re here for, and, it could be argued, what spring is all about. We won’t leave you hanging with fifteen recipes for strawberry-rhubarb cobbler though (just one or two). Check out these creative and fun ways to enjoy this beloved spring ingredient.

Yes, blooming flowers and longer days are lovely, but nothing shouts spring from the rooftops like the return of asparagus to the farmers market. Asparagus is one of the most beloved vegetables at market, and for good reason. There are myriad ways to cook and enjoy asparagus, bringing out the best of its slightly sweet, bright flavor. Fill up on kitchen inspiration with this recipe round up!

What’s in a name? Raab, rabe, rapini- if you encounter any of these words at the farmers market they all mean the same thing. Kind of. It’s complicated, but here’s the important part: If you love bitter veggies like endives, radicchio, and frisee, you’ll love raab/rapini/whatever for its pleasant bitterness. We love it best in spring when the late winter chill sweetens up the flavor profile. There are so many ways to enjoy this spring delicacy, check out our recipe round up!

Celeriac, or Celery Root, is not beautiful. BUT it is delicious, both as the main event or an ingredient. Celeriac imparts the freshness of celery in addition to warm, earthy notes. It holds up mashed, roasted, sauteed, and it can be your microplane’s best friend. In this round up, check out how the pros like to use celeriac, from the first course to dessert.

Elderly Eastern Europeans in Seattle know something you don’t. Kohlrabi is incredible. Farmers across our market system have reported selling completely out of kohlrabi after groups of folks from Romania, Russia, and elsewhere buy them by the box full! Delicious sliced raw for a crisp, lightly sweet snack, there are also numerous ways to get creative with Kohlrabi in the kitchen.

“Winter Squash” is as broad a category as “leafy greens” or “root vegetables.” To celebrate the diversity of winter squash and their uses in the kitchen, (and to ensure this round up isn’t a hundred recipes long), we selected one or two recipes for seven of the most common winter squash varieties in the market! Read on to get creative.

When gathering recipes for this round up, over and over again cooks, food bloggers, and recipe testers asserted that leeks are “upgraded onions.” We love all alliums without bias, but we’ve got to agree that leeks add a little somthin’ special that you can’t get from their relatives. See for yourself when you try these recipes.

Carrots are one of the most versatile winter roots at the farmers market. They are a fan favorite in everything from roasts to dips to cakes, and even their leafy tops are gaining popularity as an ingredient. This round up celebrates all parts of the carrot, from root to leaf. Read on for kitchen inspiration!

Fennel is perhaps one of the most fascinating and healthful foods to grace our market stalls. We’re not the only ones with a reverence for the ingredient; Fennel is known by over 100 names around the world, and its uses range from medicinal to spiritual to culinary. In this round-up, we focus on fennel’s talents in the kitchen.

Brussels sprouts are giving kale a run for its money as the darling of restaurant menus for a reason. In a dish, they take on flavors and lend warm depth of flavor. As the star of the show, they are nutty, sweet, and satisfying. Check out our round up of Brussels sprout forward recipes from Sunset, Bon Appetit, Basically, Delish, Food & Wine, and Saveur.

In this local-produce-connoisseur’s opinion, cabbage is the most miraculous vegetable out there. When chopped, it’s compact size expands into enough food to feed a family. It is sweet and nutty, and also satisfyingly crunchy. I’m not the only person in love with cabbage; cultures around the world have innovated delicious recipes featuring the magic veggie. This recipe round up is a world tour featuring recipes from the websites and blogs of Nisha Madhulika, Korean Bapsang, The Spruce Eats, Bon Appetit, Vahrevah, Delish, and Serious Eats.

Sweet, hearty, and colorful, beets are like a party on your plate. Red beets can add a pink tint to a meal, and splash of rouge to any dish. Golden beets positively glow in a spread or salad. The uses for beets are endless, including in desserts! Check out our round up of beet centric dishes from Bon Appetit, Epicurious, Jessica Gavin, Sunset, and Love & Lemons.

The best and worst thing about Thanksgiving is the leftovers. It’s great having a full fridge, but the prospect of eating the same thing every day for a week can feel daunting. The good news is the internet is full of creative and fun ideas for spiffing up those full Tupperwares, and we assembled some of the more unique and exciting offerings from Martha Stewart, Sunset Magazine, Bon Appetit, The Food Network Magazine, Food 52, and Saveur. You won’t find a single Turkey sandwich on this list, we promise.

Family owned and operated for over four generations, Brady’s Oysters knows a thing or two about cooking seafood. They also know that in any family there’s going to be differing preferences and favorites, so their recipe for soul-warming oyster stew includes several variation possibilities to satisfy everyone’s tastes. You can find Brady’s Oysters at the University District and West Seattle farmers markets!

The team at Spoon Full Farm believes in a whole earth approach to farming, and a waste-free approach to cooking and eating. When we approached them for a recipe, we were not surprised when they shared one for beef bone broth, a versatile ingredient that ensures every part of the animal is honored and put to good use. Bones for the stock can be found at the Spoon Full Farm booth at the Capitol Hill Farmers Market.

Farmer Dorcas Young was born and raised in Botswana, eventually immigrating to the United States with her family and a collection of seeds from where she was born. She planted those seeds in the garden of her new home on Whidbey Island, Washington, where they made roots and eventually grew into Lesedi Farm. Today Lesedi Farm continues to grow, selling unique African cuisine, vegetables, and shelf products made using ingredients grown by Dorcas’s own hands.

Ele Watts may be our newest staff member, but they are certainly not new to our farmers market family. Ele’s connections and involvement in the Washington food and farming community run deep, both in and out of the fields. Their love of local food is contagious, as is their enthusiasm for this Vegan Latkes recipe. Whether you make them for yourself or your pod-mates, these latkes don’t disappoint!

A Tenessee native, Ben has traveled and eaten around the world. He joined our market community this past summer after living in Cambodia. No matter how far he travels, Ben keeps his favorite recipes from home close to heart. He was kind enough to share his family’s Tortilla Soup recipe, a classic they always enjoy around the holidays. Be sure to cook and eat this dish with your loved ones, even if you can only be together from far apart this year.

Thea has been with the Neighborhood Farmers Markets for 25 years and knows her stuff when it comes to sourcing and eating local. A life-long Seattleite, Thea’s family has called the Emerald City home for three generations and passed down a love of traditional holiday dishes. Check out recipes for Thea’s favorite classics, Latkes and Apple Sauce!

A born and raised Washingtonian and manager of the Columbia City and West Seattle farmers markets, Shane Clayburn knows a thing or two about cooking local. In his recipe for vegan stuffing, he features roughly twelve types of local produce, not to mention a loaf of slightly stale bread, (for sopping up delicious broth, of course), which can also be sourced locally. Nearly all the ingredients in this dish can be found at your local farmers market!