All week, you have been fascinating me with your comments on the giveaway post (where there’s still time to enter!), as you’ve shared who inspires you to cook and/or some teachable kitchen moments you’ve experienced. With the inspiration answers especially, I find myself mentally nodding my head with you, because it’s so true that I get pulled towards cooking via a myriad of sources—my family, other food bloggers, magazines, commercials, TV, something random someone says in the middle of the afternoon. And I think all these things are good to think about, especially so we can remember them on those days when we’re not so eager to cook.
But the inspiration for today’s recipes is something I hadn’t really thought about before, something that several of you said strikes you the same way: this beautiful time of year we call spring.
I have been marveling at spring this year: the buds on branches, the evening thunderstorms, the colorful flowers everywhere you turn. And, as it is with some of the best things in life, just when I think I can’t possibly appreciate it anymore than I already do, spring goes and surprises me again.
Like last weekend. I had decided to make a quick stop at a local French market that people seem to love on Yelp. I went in with $20 in my purse and a hunger for nothing special, and I came out, in 15 minutes no less, with two boxes of green beans, a pound of asparagus, two bags of mixed greens and a bunch of tall and red fresh rhubarb, for a grand total of $8.50.
Spring! Oh, Spring!
This might be a good time to recall that CSA I participated in last summer, which while I loved (and if you have a bigger household, it is really worth looking into), I also struggled with its sheer quantity of vegetables (organic! beautiful! but just too much for one person). That’s why this year’s plan is to shop at more farmers’ markets, to buy locally and seasonally but just less.
If Saturday was any indication, I’d say this plan is going to go very well.