I had a salad for lunch today. It started with a base of mixed greens from the grocery store and spinach from the farmers market. I then added a few slices of an unseasonal bell pepper from a natural foods shop, some shelled edamame I've had in my freezer for a while, and some of my roommate's sprouts she asked me to finish. I could've used more fresh vegetables, but it felt like spring nonetheless.
What I forgot to integrate, was the ramps I'd also gotten from the farmers market this past weekend. I could have sautéed these early spring delights (similar to green onions) with leftover asparagus. Oh well. At least I can enjoy them out.
Point is, I'm excited to be integrating more seasonal produce like broccoli, lettuce, spinach, radishes, onions, peas, greens, rhubarb, and scallions into my meals; and eventually, tomatoes, okra, raspberries, cucumbers, and peaches, too.Besides picnics in the park, the occasional morning run, afternoon strolls, and dining (and drinking) al fresco, the sheer variety of locally farm-fresh fruits and vegetables is one of my favorite things about these warmer months.