My local farmers market opens next Saturday. I am really excited. In honor of farmers markets all around the country coming back to life for the season, I’ve rounded up some recipes online to inspire you to head out to the farmers market or your local farm’s market.

Rhubarb is one of my favorite spring vegetables because it works like fruit and makes wonderful sweet/tart desserts. Simply Recipes has a Rhubarb Ginger Galette that looks really good.

Early Spring, sadly, is a time of wanting. Where we pace back and forth, twiddling our thumbs, rolling our eyes, waiting for produce to come back and invigorate the stalls at the Farmer's Market. Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, it's bright and cheery flavors, now past its season, and the lip staining berries and peaches with juice dribbling down the corners of your mouth are still a bit far off. It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit.
Click here for the recipe.

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Mark Bittman uses one of spring’s first vegetables to pop up, escarole, to make an Italian soup.

LIKE radicchio and other bitter, tough greens, escarole can survive the winter in many places and appear early in spring. But unlike radicchio, escarole is inexpensive. And it’s more versatile: it tastes better cooked than does its round, red cousin. 
Click here for Bittman’s explanation of the soup, and here for the recipe.

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The Daily Green has a slide show with a whoppin’ 27 early spring recipes including Tomato, Fava Bean and Smoked Gouda Salad and Asparagus with Shitake Mushrooms and Bacon.

Spring is here, and the farmers' markets are renewed! Fruits and vegetables abound. Now what to do with all the asparagus? We've got your recipes covered.
Click here for all 27 recipes.
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There’s a new cookbook I wan to check out, Sustainably Delicious, and we’ve got a recipe on MNN from the book – Risotto-Style Summer Heirloom Farro. When the zucchini, fresh corn, cherry tomatoes for this recipe are available (probably early July), I’ll be cooking it up. Check out the recipe, it will make you want to see what else is in the cookbook.

Enjoy your weekend!

  

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