7 Chefs' Secrets to Seattle Farmer's MarketsBy Leslie Kelly | April 21, 2014 By Leslie Kelly | April 21, 2014
Spring's bounty - rhubarb, nettles, fiddlehead ferns, broccoli rabe and more - is finally starting to show up at Seattle's farmer's markets. While it's a beauty to behold, the presence of all these vegetables can cause a bit of kitchen performance anxiety. Are the best nettles at the U-District or Ballard? How do you pick out and prep asparagus? What can I do with rhubarb? We pulled aside seven of Seattle's most trusted chefs to ask them how they're using spring produce, along with tips for the home cook on how to prepare and where to buy. Read on to see what we found out.