Well, the weather is FINALLY starting to turn here locally.  I’m not saying every day is mild and wonderful, but following the vernal equinox (the first day of spring), the mechanisms of the natural world are in place to bring life and renewal to the winter landscape.  The daffodils and tulips are beginning to break through the soil, trees are beginning to show their first buds, and the spring rains are soaking the ground and awakening the plant life beneath.

That means it’s time to start stopping by one of my favorite food destinations – the local produce market.

No matter if you shop at an “official” farmer’s market, roadside stand, or local farm, spring means that the bounty of local, sustainable, and even organic fruits and vegetables will begin to make their annual appearances, setting up for exciting weeks of fresh offerings for the kitchen and dining table.

My “go to” produce stop is the home of Mrs. Williams, a delightful and local Mennonite woman who runs a produce stand out of the garage of her house, which is part of a large dairy farm.  For the past month or so, well-manicured and protected rows of spring crops have been lovingly tended to, and soon, the hand-painted sign at the end of her driveway will advertise the freshest wares.  I’ll be stopping in for fresh green onions, radishes, baby spinach, asparagus, and fresh chard, incorporating these items into my weekly menu planning. 

As the weeks go on, spring will turn to summer, and it will be cucumbers, peppers, green beans, peas, tomatoes, and sweet corn on the menu.  In addition, she’ll have farm fresh eggs, raspberries, and even handmade items like pickles and pies.

Summer will soon turn to fall, and then it will pumpkins, leeks, wild mushrooms, apples, and potatoes – the latter also turned into some of the best homemade potato chips I have ever tasted (and that I buy in copious amounts, freezing the extra for the winter months).

If you don’t have a Mrs. Williams to turn to in your town, check the local paper or internet for a local provider.  Odds are you have one, and there is nothing better than buying sustainable and in-season fruits and vegetables from your local producers.  You help them financially, and you also have a better sense for how your food has been raised and handled.  Plus, once you try something local, odds are you’ll be hooked for life.  The quality is generally better, you can be exposed to new varieties of old favorites, and the taste of a fully mature and fresh piece of produce that has been allowed to ripen on the vine cannot be beaten.

I can’t wait for the coming summer.  The chance to cut into a juicy, red tomato and pair it with some fresh basil and hunks of locally made mozzarella cheese, sprinkled liberally with some good olive oil, salt, and pepper – it makes my mouth water just thinking about it.  Simple meals with fresh ingredients not only taste better, but are better for you.

Start scouting out your local producers now.  Get to know them.  They’ll tell you what’s fresh, what’s coming in the weeks ahead, and can probably be cajoled into a revealing an easy recipe or two.

Turn this year into the year you “discover” locally grown fruits and vegetables!