Early spring is the time for asparagus, ramps, and sugar snaps.

Yes, there’s plenty worth buying — it’s just not the tomatoes and corn you’re craving.

Early spring farmers markets are transitional. The sturdier winter storage stuff is gone, and summer’s bounty hasn’t arrived. What you get instead are the first shoots: asparagus, ramps, pea shoots, sugar snap peas, radishes, and maybe some early spinach or lettuce. If you see fiddleheads, grab them, but cook them thoroughly.

As for cooking, keep it simple. Asparagus? Roast or grill with oil and salt. Ramps? Use like scallions but treat them as a specialty — chop into eggs, pasta, or compound butter. Sugar snaps are great raw or lightly stir-fried. Radishes are underrated raw in salads with butter and salt, or roasted until sweet. Pea shoots wilt in seconds — toss them on pizza or in a salad.

Most of this stuff doesn’t need a recipe. Just don’t overcook it.

This is where the season starts. If you blink, it’s gone.