Recipe from David Dellinger

Asparagus is the darling of spring, emblematic of the very season, fleeting and fresh as morning. We picked the young spears and dropped them in a salt brine. They ferment for a short time only, and their freshness is preserved by the salty soaking. Because they are not cooked, but softened just slightly by the brining, their raw flavor, somehow reminiscent of fresh snow peas, is showcased in a way that we do not usually get to taste. Too long in the brine will render them funky; not bad, necessarily, but very definitely… fermented. Three to five days in the brine, however, makes them sparkle and snap with just their essential sweetness, a salty tingle on the tongue, like the answer to a question that leaves you hungry for another. And another. Drop a few into a Bloody Mary, and ponder their mystery at length. Also perfect atop a simple egg dish, or as part of a cheese board.

Nothing says spring like a fresh snap pea; all green and crunchy, fresh as a new season. When the pea pods produce more than can be eaten fresh off the vine, it’s time for a salt brine. Fermenting these sweet green peas only heightens their crunch. The fermentation creates an effervescent sparkle to the flesh of the peas; they contain so much natural sugar in their pods, they’re practically carbonated! A hit with kids and gown-ups alike. Give fermented peas a chance! You won’t be sorry.

For maximum digestive and nutritive benefits, allow your kraut to ferment for 21 days and eat it raw, in small servings of 1/4-1/2 cup

Green chicken chili is a flavorful and hearty soup or stew made with chicken and green chilies. It is a popular dish in Southwestern cuisine and is known for its vibrant green color and spicy flavor. The chicken is essentially stewed in a delicious salsa verde with spices and a few other ingredients. It's very customizable, and you can add beans or skip them, to your preference.