Can we talk about how happy I am right now? My beautiful, inspiring, beloved – my muse – my dearest Farmers Market, is back open for spring. And I don’t think any combination of flowery adjectives, any number of emphatic exclamation points, could possibly properly express how completely enchanted I am!
Last year was the first the I focused on really eating seasonally, getting the bulk of my groceries straight from the farmers. I’ve never felt so connected to my food, so tuned in to my surroundings.
Spring is all about new radishes, tender greens, raab and rapini. There’s wild-crafted mushrooms and last autumn’s leftover taters. Mostly, there’s that whiff of promise. Shallots will make way for snap peas, and strawberries will follow before we even know it.
Chard, anyone? Such a lovely rainbow!
Hot new food trend = kimchee (Korean spicy pickles). It’s everywhere! I say, hooray for more fermented veggies. Always love it when healthy goes mainstream.
These guys are new to the market this year and their kimchee is divine.
See? Radishes, greens, and leeks. That’s a quintessential spring spread!
Happiest little market-goers.
This year I also made a weekly stop at the very wee, but very fun, year-round Farmers Market. There’s not a whole lot that grows through the northwest winter, but it helped me so much in staying mindful around my food. There’s always new and strange hardy greens, fermented foods and artisan (raw!) crackers, exotic cultivated mushrooms, fresh-baked breads, and homemade hot soups. Waits and I braved all manner of bad weather and always had a blast.
Spring!
Mushrooms are so strange . . .
Darlings, what are you most looking forward to in the coming season? Do you have a favorite Farmers Market, and has it opened yet this year?
To any tech savvy readers, I use Photoshop to re-size my images and then save the files to my desktop. Somewhere between iPhoto and the end product – somewhere in Photoshop – my pictures are getting dulled and de-saturated. Help help! I’m just clueless if there’s no baking soda involved . . .
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