Shaved into paper-thin rounds, spring beets provide an earthy, sharp flavor that's different from the musky sweetness we have come to expect of the vegetable.

WSJ: Sean Brock's Beet, Strawberry and Sorrel Salad | Slow Food Fast

They're talking about something far more refined: the morel, that spring darling, with its earthy flavor and distinctively honeycombed head, filled with things like scallop mousse, fava beans and crawfish, and foie gras.

WSJ: Stuffed Morels | Consider This