Seasonal Chef’s farmers’ market reports from across the USA come lavishly illustrated with beautiful photos of mouth-watering organic produce — it’s raw food porn!
It’s still a little too early for strawberries, in my opinion. It’s got to get hotter for them to sweeten up — and that’ll happen in about six weeks. But the price is coming down, so I figure it’s time to try my first strawberries of the season. Blood oranges won’t be around much longer. Time to buy a bunch, juice them, and boil the juice down to reduce it by half or more to make syrup for salad dressings that I’ll freeze and use for months to come. Fava beans have been in the markets for some weeks now, but at $3 a pound unshelled, they’re a pricy delicacy. They’ll get cheaper until they vanish in about month. Today, I got these for $2 a pound — a fair price for a fleeting springtime treat. Here are nine fava bean recipes that I like. The Catalan stew is time-consuming, but well worth it, once a year.
(via Waxy)