What's in season right now? Lettuces, turnip greens, kale, and possibly some root vegetables like fennel and onions are signatures of Spring. You're also likely to see strawberries, rhubarb, and asparagus, and okra. Check out your region below for a quick guide to the Top 5 in-season fruits and vegetables by region.

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So you signed up for a CSA. Your bounty is already starting to roll in, but wait — you're having a hard time finishing things off with your busy spring schedule. That's OK! Here are a few tips to help make sure you don't let it go to waste, and to help you have tasty snacks when your CSA is a snow-covered memory later in the year. More

The Grower's Exchange, a family-run farm in Virginia specializing in unusual and hard-to-find herbs, has chosen Bee Balm as the 2013 Notable Native Herb. If you're not familiar with the herb, it's actually gaining popularity as a culinary herb and makes a great substitute for oregano. (Bee balm pizza, anyone?) More

We've been hearing buzz lately about food hubs. Have you heard of them? Like the name suggests, a food hub provides makers, growers, and other food producers with a central structure of some sort in which to process, distribute, and market their locally or regionally produced food goods. It's becoming quite common in many states, and farmers are now looking at it as a new way to distribute food among their members. Think it of as CSA 2.0. More

In late March, just two days after the Spring Equinox, I went to Amagansett to visit Quail Hill Farm, the first of what will be many visits over the course of the coming year, to look at the life and labor behind one of the oldest community-supported agriculture farms in the country. What can we, as home cooks, eaters, and amateur growers, learn from observing the seasonal changes on this farm? Come walk along with us as we document the life of a farm, month by month, season by season, beginning with the fresh start of spring: Seeding in March. More

Raw milk is the new pot, only harder to get. Or so says Dana Goodyear in her New Yorker article this week on the intensifying food-freedom battle for raw milk. More

Fracking—the process by which petroleum and natural gas are released from the earth's rock layer using high-pressure injections of water and chemicals, which creates "fractures" in the rock— was put into commercial use in 1949, but in 2004 the EPA declared fracking "posed little or no threat" to drinking water, which effectively skyrocketed the technology.

However, as Barry Estabrook's sobering May 2011 piece for Gilt Taste confirms, fracking poses dire consequences to the future of both sustainable agriculture and the livelihoods of thousands of small farmers around the country. More

There was a time—eight, ten years ago—when eggs were "scrubbed from the standard American breakfast" due to cholesterol concerns, according to a recent article in The New York Times, but those days are over. Eggs are back, but they're not coming to you by way of a poultry farm conveyer belt; they're coming from a backyard, a rooftop, maybe even your own living room. More

Last May the Prince of Wales gave the keynote speech at the Future of Food conference on the Georgetown University campus. Many prominent food activists and environmentalists— Laurie David, Eric Schlosser, Marian Nestle—heard the speech... More

The Smithsonian's collection of Seed Nursery catalogs is a fascinating glimpse into the history of fruit and vegetable advertising. There are over 258 catalogs in the collection, the most precious or which date from 1830 to 1930. As the Smithsonian says, these catalogs, and particularly the covers, "are a window into the history of graphic arts in advertising, and a social history, through the text and illustrations, showing changing fashions in flowers and vegetables." More