Happiness comes in very simple ways for me. In springtime – flowers, birds, bugs bopping about and my farmer’s market opening after what seems like a forever winter hiatus.
Back in the early 90’s we lived in Australia where I got hooked on visiting the year ‘round farmers markets every Sunday afternoon. Since the climate is temperate, stuff grows continuously. I really learned to rely upon fresh, in-season vegetables, truly being spoiled.
There are a few vegetables that I’ll buy frozen, but most of what I choose is fresh – even in the dead of winter. Granted, the choice at the grocery store is extensive, since items are brought in from all over. Occasionally, I’ll give in and purchase something that’s pushing the season, but for the most part, I cook with what’s not flown in from half way across the world.
Living in an area that experiences real winter (especially this year) means waiting patiently for my farm stand to open. Guess what? It opened just over a week ago, and I’m happy. I found greens and radishes and carrots and jars of local honey, asparagus and salad onions.
As springtime moves to early summer, more fruits and vegetables will be added. But, for now, I’m envisioning salted butter with radishes and bread. Since I picked up a sockeye salmon fillet, I might drizzle it with a little honey and roast the carrots as side.
Everything is fresh and new. I can’t tell you how much I’m looking forward to flavors I’ve not played with since last spring. There’s asparagus to roast and eat out-of-hand, berries to swallow whole or drip over sugar-topped shortcakes and baby lettuces with a squeeze of lemon juice and shaved parmesan cheese. You get my drift on the light, fresh aspect? I bet you do!
Happy eating, my friends –