| http://www.w3.org/ns/prov#value | - Chefs await each year???s fling with spring???s bounty with an excitement akin to that of youngsters on Christmas morning.Look for them to stock their menus with greens like peas, asparagus, fava beans, morel mushrooms, ramps, lettuces and artichokes, as well as fruits such as strawberries, rhubarb, blood oranges, grapefruit, lemons and kumquats.
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