Sarah Henkin
Spring!
Every April the most exciting thing starts to happen at the Ferry Plaza Farmers Market. Farmers stands become a shade of beautiful bright green from freshly picked lettuces replacing the dark green winter greens that, while always delicious, have become a bit boring. All of a sudden I find delicate soft herbs that add flavor to everything I put them in, tender asparagus, sweet shelling peas, bright red radishes, fava beans, baby artichokes, fresh goat cheese made the day before I bought it, and of course- green garlic, the young stalks of garlic that have yet to develop into cloves. I use this type of garlic as I would regular garlic, except I add more since it is not as strong as the fully developed garlic.
I know once summer comes, my attention will be diverted to squash, tomatoes, and stone fruit but for now I am captivated by the spring flavors that are familiar and exciting at the same time.
Two Spring Recipes (more…)
Wonderful Meals 