It may be spring, literally, but for me it isn’t really here until the farmer’s markets and the Snowball Stand open, and until the fresh spring veggies arrive.
For example, the arrival of asparagus in my yard and in my garden. And on my plate.
Simple eggs and asparagus. A perfect brinner. Breakfast for dinner.
My other favorites? Ramps. A trip to Silver Spring market in April will get me a few bunches to satisfy that spring craving.
Another? Morel mushrooms. Usually found at Jenny’s Market, when she opens in May.
Then there’s garlic scapes. We grow garlic at the food bank garden and we bring home the scapes since they aren’t an item the food bank wants. They make great pesto, mixed with almonds and Parmesan cheese.
Saying farewell to root vegetables for a while and welcoming those vibrant greens. Herbs. Lettuces.
What goodies would this inspire? A few side salads.
That reminds me. Baby veggies. Micro greens. New potatoes. Scallions. All those things that we harvest while thinning the gardens.
Time to put away the stew pots and bring out the salad plates.