After a chilly and wet few weeks, the spring growing season in the Santa Fe area has finally taken off, and the farmers market has moved outside from the pavilion where it is located during the winter. For the past couple of weeks, the offerings have been largely restricted to greens, eggs, bedding plants, and a few radishes. Today, the bounty of the season is beginning to come in, and I felt a little like the proverbial kid in the candy store. I arrived early in the morning, just as the sun was slipping above the roofs, and before the vendors had finished setting up their booths. I took the opportunity to stroll around to look at the offerings and to watch the vendors before they got too busy. I saw one of my old farmers market friends, a woman about my age who had moved from Ruston, Louisiana. Over the years we have traded Louisiana stories. She specializes in garlic. She doesn’t have scapes yet, but I will definitely get some green garlic to make soup.
The stall at the head of the aisle had every salad green imaginable on display. When the crowds come, they always have a long line of eager customers. During my stroll, the farmer across the aisle came over to announce that there were new rules that prohibited more than four customers in line at any one time. Everyone had a good laugh. There were baked goods galore, and they all looked delicious. But I was on a mission and also a diet, so I was able to resist them. Inside the pavilion, the usual dairies were selling all sorts of varieties of cow and goat cheese. Nearby, the mushroom lady was filling baskets with shiitakes and oysters.
As the stalls opened for business, I made my purchases. Honestly, I had to resist some impulse buys. I always wind up buying more than I can cook, so I tried to be judicious. When I got home, I unpacked my bag to see what I had purchased and what I needed to plan on making during the next week
There was feta cheese from the Old Mill Dairy, along with shiitake and oyster mushrooms from the mushroom lady. I also found some long, slender, tender spears of green asparagus, fingerling potatoes, and organic ground beef. The mushrooms seem to beg for a creamy risotto.
Of course, there was an abundance of radishes and other root vegetables. I wound up buying some French breakfast radishes. I plan to have those this evening with salt and thick chunks of bread spread with cultured butter from Sarah.
As for the other stuff, I’ll just have to think of what to do with it. After all, I have another week before I head back to the market.