Spring Market

In a few weeks, the Clark Park Farmers' Market will be a buffet of vegetables I had forgotten about. Over the summer, the variety will change weekly. Carrots in every color of the rainbow, roots that look like they came either from outer space or the core of the earth. Greens tinged with purple, red, blue. Patty-pan squash in three colors. Yellow summer squash, zucchini, cucumbers. Potatoes whose skins are a mix of colors shimmering like an oil slick only to hide a completely different pigment underneath in their flesh. Heirloom tomatoes like your granny grew. People will set out buckets of tall flowers that drip water from their stems when you lift them out. And okra! Okra! My favorite meal will again be okra with tomatoes, and crunchy, salted, sauteed green beans on the side like fries.

Yesterday was the first official market of spring, and already the offerings were more diverse. A lady had potted plants ready to set out in your flower beds. She also sold micro-greens, which you see above. These are new to me. They are packed with flavor. I had two sandwiches with these yesterday. They're pretty, too!

Saturday Shopping List

6 red potatoes
12 small sweet onions
1 leek
1 head green butter lettuce
1 head purple butter lettuce
1 head crispy green leaf lettuce
1 bunch kale
1 lb. white beans
a carton of micro-greens (pictured)
10 orange carrots
6 small red carrots
1 pint white mushrooms
1 portobello cap
1 loaf multi-grain bread

Total: about $30

This morning, we went out walking in the sunshine and came back with 2 grapefruits, 2 cinnamon-raisin bagels, a thing of vegan cream cheese, some rolled oats, and a cup of coffee. Good weekend.