Planter packs of spring lettuces
I was shopping at the Union Square Greenmarket and was excited to see that spring vegetables are in full swing. It is always so nice to see beautiful green vegetables after a winter full of onions and tubers.
Here are a few pictures of what is available right now in our markets, most of which should be available across the country. Some things are still yet to come (morel mushrooms, peas, artichokes) and I look forward to them with great anticipation.
1 Summer vegetable plants waiting to be taken home and planted
2 Leafy, slightly bitter broccoli raab
3 French breakfast radishes. Delicious with softened butter and sea salt!
4 Wild mustard greens
5 Spring onions and a bunch of rainbow radishes
6 Dandelion greens
7
8 Not edible....but still spring-y and beautiful!
9 Ramps - wild leeks available for a very short time at the beginning of spring
10 A plethora of potatoes
11 Pristine bunches of spring greens and lettuces
12 Asparagus needs no introduction!
13
14 One of my spring favorites....Rhubarb.
What are your favorite spring vegetables and how do you prepare them?
From: Linda | 4/27/10 at 3:37 pm
Where is the "quick shrimp dinner" mentioned in your email?
From: http://twitter.com/Geotravel | 4/27/10 at 4:16 pm
Rhubarb, rhubarb... How do I love thee? Let me count the ways. I love thee to the depth and breadth and height...(by Browning) Yum, oh rhubarb, you are going to be in a pie i bake real soon! If any of you are in the city of Toronto, Ontario, Canada (Martha was recently in the city for our annual Canada Blooms show) visit our St. Lawrence Market historic area for fresh veg/fruits, bread, food stuff from around the world, cheese...everything...historic building near Lake Ontario. Did you visit Martha? I have a picture on my wordpress blog (shoes) of the fab boots you wore that day for Home Depot.
From: Carla Lalli Music | 4/27/10 at 6:08 pm
Here you go, linda:
http://everydayfoodblog.marthastewart.com/2010/04/peel-n-eat-plenty-of-ways.html
From: ANN WOOD FULLER | 4/28/10 at 1:54 am
MARTHA, I AM LEBANESE AND GREW UP EATING AND PREPARING FOODS FROM MY CULTURE , MY MOTHER AND GRANDMOMTHER TAOUGHT ME HOW TO MAKE HUMMOS, TABHOULI, DOLMAS, BI'LEWA,(ARABIC FOR BALKAVA), AND OF COURSE THE STAPLE IN OUR COUNTRY, KIBBEE-- WE USE SPICES CINNAMON AND ALL SPICE IN MEATS-- I WOULD LOVE TO SEE YOU DO A SHOW ON LEBANESE FOODS! SINCERLY, ANNIE
From: Anti Aging Products | 12/1/10 at 1:31 pm
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