Turning Into Summer

One of the best times of year is when the colors of the farmer's market begin to brighten. The green palate of early spring begins to be dotted with bright red strawberries. It is finally time to get local fruit. I love the different varieties of heirloom strawberries. All with their own characteristic flavors. I have found that at the green city market Nichol's farm has the best tasting. They have each variety labeled and will help point you to the perfect strawberry for your needs. Here are a couple whose names escape me at the moment (the picture was taken in early strawberry season about a month ago). Sadly, strawberry season is ending, but there is so much to be excited about now that we are into early summer.












What better celebration of spring than a strawberry rhubarb pie?















I am excited for the next wave of summer produce. The color palate is now truly a rainbow. All varieties of cherries from Michigan, raspberries, blueberries blackberries, multicolored beets and carrots, the first newly dug potatoes. Last weekend Amanda and I walked to the market and had a berry feast right on the grass in the middle of a market. What a breakfast feast. I was also able to pick up a couple things for dinner. This is a brined pork tenderloin with last of the season roasted asparagus, herb roasted potatoes, and sour cherry compote. I cooked the compote with some garlic scapes and spring onions from my CSA box and a little raw cane sugar.