Late April in Texas looks like this:
Beets
Spinach
Kale
Carrots
Onions
Dill
Dandelion Greens
Mixed Salad Greens
Broccoli
Celery Root
Most of the list is regular stuff, but the dandelion greens and celery root have me scouring cookbooks and blogs for ideas. I made a great Dandelion Pumpkin Seed Pesto today that went over well at the table, but I have a whole other bunch to deal with it. What do you do with your dandelion greens?
Also…
It is celery root and I’ve never cooked with it before. I’ll throw it into a vegetable stock if I can’t come up with anything, but surely someone out there has done something more exciting than that with it. Any suggestions for me?
aneelee 
Oh I love celery root! It’s amazing roasted, or fried in tempura, or boiled and mashed with potatoes and parsnips. Yum yum yum.
I tried it in risotto last week and it was so amazing and fragrant! Can’t wait to get my hands on more. Must try tempura. That sounds amazing now that I know the smell/taste.