Farmer’s Market Finds
by Kathy Patrick ~
“Shipping is a terrible thing to do to vegetables. They probably get jetlagged, just like people.”
— Elizabeth Berry, Sante Fe farmer and author of Great American Bean
Now that spring is all around us, it’s time to stop buying jet-lagged vegetables and head to your local
farmer’s market for some wonderfully fresh regional produce. Farmer’s markets feature all sorts of interesting vegetables, but availability depends on how early you arrive on market day, so get up and get there early for the best foraging.
One of my favorite spring farmer’s market finds includes arugula, which is very different from the grocery store variety. It is peppery, delicate, and bright tasting (and delicious with only a squeeze of lemon and tiny bit of olive oil). Likewise, sweet farm beets are remarkable when cooked, but they also are fantastic raw, as in the salad recipe included here. Bok choy, or its younger counterpart, baby bok choy, is a deep green leafy vegetable that resembles Romaine lettuce on top and celery on the
bottom. Fresh spring peas have a wonderful sweet taste and tender texture, and they pair seamlessly with mint, a plentiful spring herb. Finally, garlic scapes, one of my spring favorites, have oodles of fantastic and easy uses.