SPRING AT THE FARMER'S MARKET

Spring fever is not just the anecdotal musings of poets and lovers. It is a real condition intelligently designed to correspond with the lengthening of days. It is predicated by a dramatic seasonal change that affects our moods and behaviors, while giving us a source of renewed energy. The onset of spring provides a ripe atmosphere to rediscover new textures, tastes, and scents that will ultimately wake up our hibernating palates. I find that there is no better place for us to experience this feverish phenomenom than at the Farmer's Market.

As I have the opportunity, I explore local Farmer's Markets for continual renewal and inspiration. New crops are as abundant as nerve endings on a pair of fingers. One can savor asparagus, fava beans, fresh dandelions, baby greens mixes, English snowpeas, morels, broccolini, green garlic, rhubarb, baby carrots, and fiddlehead ferns. Although I have worked with these ingredients in the past, I take the time to converse with market folks and farmers to get educated about their specialties. Inquiries sometimes lead to amazing discoveries such as learning that milk and cheese tend to have a higher fat content when cattle and goats are birthing during spring. Immediately I think-wine pairings! My mind trails into thoughts of emerald green risotto and fresh crumbled goat cheese served with a perfectly balanced glass of Sauvignon Blanc.

The farmer’s market is the one place where indulgence is king and weight gain is never an issue. In fact, it’s a pleasure to see the back of the produce truck stacking a little higher and the market scales hanging a little lower. Each stall takes on a fat and blissful disposition –- a far cry from the lean tables of winter. Stop off at the flower lady’s booth and you’ll see how she replaces pomegranates, junipers, and roses for softer and much fuller arrangements of lavender, lilacs, sweet peas, and tulips. Continue to follow your nose and it won’t be long before you’re surrounded by the sweet fragrance of the quintessential strawberry. If you like details, do a little time capsule study with the regal artichoke. Watch closely over the course of a few weeks and you’ll see how its bronzed outer coat (protection from the frost) is exchanged for olive green. Finally, treat yourself to a generous portion of antibiotic-free pork or spring lamb from your local farmer; then pick up your favorite bottle of Bordeaux to go with it.

PHOTOGRAPHY by KIYOMI