Weekend reads: Early spring and farmers market recipes
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.
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.
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.
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