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Spring can be a frustrating time of the year for chileheads. The garden has not yet produced those chiles and tomatoes you crave for your summer cooking, and the other vegetables are not ripe either. But out there in farming and ranching country, dedicated foodies have grown the spring foods you need to celebrate the season. And we can find the heat sources to spice them up. Here’s my take on what you should be cooking for a spicy spring. Read the entire article, “The Fiery Foods of Spring,” here.
