Best Farmers’ Marker Ever (or what it’s like when the full season market starts up again)

Today marks the beginning of our full time farmers’ market.  From now until December (and possibly beyond, according to market gossip) we will have a market every Saturday.  For this week, our tentative menu is: white pizza with spinach, paninis, matzo ball soup with ramp greens (since we missed Passover; ramps, we learned today are wild leeks), cilantro rice, grilled asparagus, & bulgar salad.  So, the veggie list:

1/2 salad mix; 1/2 spinach; 1 lb asparagus; 1 bunch green garlic; 1 bunch cilantro; 1 bunch chives; 4 portobello mushrooms; small handful of ramps; 1 pot of parsley seedings


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