Bette – When AJ told us that she had found asparagus in the farmers market, I was very excited. The purple tips on the local asparagus are a thing of beauty and I wanted to leave it at that. Sometimes when I see an ingredient or read a recipe I immediately start composing a shot in my head. What I want to shoot it on or put it in. How I think it should be seen. I try to remember everything I’ve seen, kind of cataloguing it in my mind for future reference. The surface alone was simple and textural enough to highlight the amazing beauty of the ingredients in this shot.
Sara - Spring is here! The birds are chirping, trees are blooming, and the bees are swarming. Springtime refers to the season and the ideas of rebirth, renewal, and regrowth. Not only for the vegetation but also for us humans. Cleaning out our closets, taking up that pesky exercise regimen again, and eating healthier. And what better time of year to eat healthy?! Everything popping up is green, leafy, and full of nutrients. A quick saute and dinner is served. The flavors are fresh and new.
Eating local means looking forward to spring. Being based in New York City means long harsh winters with only tubers in sight. When the first green shows up at the farmer’s markets its a mad dash to get your hands on it.
Depending on where you live your first green may be different, but here it’s the glorious days of Ramps. This wild onion that shoots through the recently thawed land is celebrated across the eastern seaboard of the US. Festivals in West Virginia, Tennessee, Virginia, North Carolina, and Pennsylvania – just to name a few – celebrate this pungent green as a tonic to ward off the ailments of winter.
Welcome Spring and welcome ramps – try to get your hands on a bundle before they are all gone.