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For me, one of the best things about Spring is the thrill of shopping for first growth vegetables poking up from the ground. Maybe it’s the vibrant colors or the promise of the soil’s fresh assortment of new produce. Perhaps it’s winter’s long wait for springtime itself and all that it brings; but let’s get back to vegetable shopping. It’s hard for me to ignore any vegetable right now, and I find myself grabbing and sniffing everything at my favorite green grocer, and tossing it into my arm-weary shopping basket. One of spring’s greatest and earliest arrivals is asparagus, so naturally I picked up a bunch of spears thicker than taper candles, along with some bright orange kumquats and husked goldenberries, earthy salsify and gobo root, dragon fruit as red as a Chinese flag, tiny melons and mini squash smaller than a thought, and enough colorful and leafy greens to feed a large tribe of Outer Mongolian nomads (without their yurts) for the next couple of weeks.
(Excerpt from our April 13 post: Spring Asparagus & Stone Crab Claws Salad with Lychee-Kumquat Vinaigrette)
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