The New York Times' Dining Section this week felt like spring. Our favorite piece was this article and slideshow on city gardens: Urban Farmers' Crops Go From Vacant Lot to Market. Urban community gardens are not new, but people are surprised to hear that some residents are growing more than they need - enough to take to market!
More from the Times below, including Harold McGee's take on the organic wars, the battle between consumers and pros over wine, and Melissa Clark's buttery asparagus.
Let's Take a Closer Look at That Study on Yak Cheese - Harold McGee gets down the molecular level on the question of whether "natural" and organic foods are really different than their conventional siblings.
Removing the Crust for a Savory Custard - The Minimalist makes savory custards for breakfast.
A Culinary School's Changes Are Met With Unrest - Problems at the Culinary Institute of America...
An Improvised Asparagus Dish Is a Happy Accident - Melissa Clark makes asparagus with mushrooms and butter.
(Top image credit: Todd Heisler for The New York Times)