Parsley

Parsley has never felt good enough.  She always felt like just a garnish—a teaspoon finely chopped here, a sprinkle over a meal there, or perhaps a sprig placed on top for color.  When will Parsley take center stage?

Give Parsley the admiration she deserves in pesto, tabbouleh, gremolata, and super green smoothies.  You won't be sorry—unlike some of her green competitors, Parsley is bursting with antioxidants, vitamin K, vitamin C, vitamin A, folate, and iron.

Asparagus

Asparagus is a rock star and just so happens to be globetrotting on his 2012 spring tour.  He has an ambitious agenda ahead of him that includes taking a dip in some soup, getting tossed in a salad, hanging out in a rad noodle bowl, and lounging in some puff pastry.

Check out Asparagus before it's too late!

Ramp

To continue our trendy seasonal eats coverage, we'd like to introduce you to Ramp. While she appears innocent and scallion-like on the outside, Ramp has the power to elevate standard dishes with her garlicky-onion one-two punch.

Salads, pastas, pestos, and pancakes—watch your back!

Flax

Happy Flax Day!  Today we honor a versatile seed who is capable of transforming and reinventing himself into crackers, bread, egg-replacer, and non-dairy milk.

If that's not the American Dream, we don't know what is!  Hats off to you, Uncle Flax.

Fiddlehead

Things just got seasonal at Kale Crusaders Headquarters. We're not always timely in our food coverage (Corn in February?), but we had to be proactive so we wouldn't miss the ever-so-short Fiddlehead season.

Elusive Fiddlehead, who are you?  You're delicious in fried form. You're similar to asparagus in execution and presentation.  You're a unique, tasty addition to a comforting meal while supplies last.  Introduce yourself to Fiddlehead today, and you may impress a foodie friend along the way!

P.S. Hat tip to Kale Crusader Liz B. for nominating Fiddlehead!

Farro

Happy Passover to those who celebrate it!  We could not let the holiday pass without a shout-out to Farro, the new ancient grain on the block.

A wheat species originally domesticated in the fertile crescent, Farro is making a comeback.  Considered kosher for Passover by some groups of Jews but not by others (long story), Farro is a powerful force the rest of the year in salads, risottos, and other creative concoctions.

Eggplant

This is what happens when you put Junior Kale Crusaders in charge of the annual Easter eggplant hunt.  Fortunately Eggplant is a good sport.

Critics have panned Mr. Eggplant for being mushy and bland, but his admirers appreciate him adorned in pastel paints, dressed in bread crumbs, stuffed with tomatoes, drenched in savory sauce, or swimming in spice.

Brussels Sprouts

Under-appreciated for decades, the Brussels Sprouts Brothers are unsure what to do with their newfound fame, aside from dressing like street punks.

For centuries, Brussels Sprouts were the boiled and overcooked sides you pushed around the dinner plate, stuffed into napkins, or secretly fed to the dog.  Recently, however, these sprouts have become the darlings of the dinner table with the rise of roasting, braising, and sautéing.

P.S.  Hat tip to @angelicaxavier for nominating Brussels Sprouts.

P.P.S. Tom Haverford (of Parks and Recreation and "Milk is Cereal Sauce" fame) has a different view on our green balls of wonder:

Source: tomhaverfoods.com