This is an amazing time of year to be a cook. An abundance of fresh, flavorful produce lends itself to experimenting with all sorts of creative preparations and the desire to try new things. Last week, I made a terrific raw asparagus and radish salad. When these delicacies are not in season, I'm not nearly so tempted to try anything but the recipes I know and love, but with so much gorgeous asparagus around, well.
This week, we'll celebrate the bounty of the season again: Eileen of Shlagel Farms reports that she'll bring strawberries, asparagus, cabbage, swiss chard, kale, collard greens, spring onions, beets, radishes, zucchini, and broccoli, as well as eggs and cider...and quite possibly a few green beans that are just beginning to be picked. Get your creative juices flowing and start thinking about those recipes that you've wanted to try with your favorite late spring/early summer ingredients. This is truly a time to savor.