In my garden, the first harbinger of spring is rhubarb. My rhubarb is of the green variety, but at the market last week, I saw that North Mountain Produce had bunches of beautifully red rhubarb. My husband loves a strawberry-rhubarb pie (who doesn’t!), but I wanted something a little more versatile. After picking up a chocolate bar from Apalache Chocolate, and spinach from Season’s Bounty Farm, I had an idea…

I grew up in Michigan where winter is the dominant season. The warmth of Spring cannot be fully expected until late May or June. Such a climate demands meals that pack a punch, food that sticks-to-your-ribs. Beans–especially navy beans and Great Northern white beans–were the star of many a dish during my childhood. I remember coming home from college, my father’s bean soup simmering on the stove, and my mother at the door saying, “Come on in and have a cuppa bean.” My Irish-Italian husband lovingly calls my ancestral food bland, a plate of beige. This recipe is perfect for the fluctuating temps of early Spring, and it challenges the notion of beige food: a nod to my midwestern roots that packs lots of flavor and color to complement the white beans. It’s incredibly hearty and nourishing, and also very adaptable. I used gluten free pasta and plant based cheese, and it turned out delicious. It can also be easily made vegan by omitting the anchovies and bacon. Bonus points for ease–this meal can be thrown together in about 30 minutes, making for a great workday option.

If you have leftover brisket or corned beef from your St. Patrick’s Day celebrations, I suggest using it for a pot pie! If you use corned beef instead of brisket, cut out the added salt and make sure you’re using unsalted butter. You can also make this much simpler by using store-bought biscuit, pie crust, or puff pastry and I’m sure it would be tasty - but the homemade cheddar chive biscuits really add something special. May the road rise to meet you, friends of the market! 

Eggs have been a symbol of spring, of renewal, and of fertility in many cultures going back for centuries. They are central to the celebration of both Christian Easter and Jewish Passover celebrations. This recipe comes from medieval Spanish Passover tradition and, after the expulsion of the Jewish people from Spain, spread throughout North Africa and the Middle East. The slow cooking process and the infused ingredients turn the shells a rich, vibrant shade of brown, turn the egg whites a light tan color, and give the eggs a creamy texture and nutty flavor.

This recipe was born from farmers market ingredients–in fact, it can easily be adapted to use only locally sourced ingredients. It’s so comforting and flavorful–the mellow earthy squash pairs beautifully with the spicy bite of the sausage, and while I’ve always loved butternut squash in all of its incarnations, this is probably my favorite recipe.

There are many ways to make a goulash: American (with macaroni and ground beef), Hungarian (with sweet paprika and caramelized onions), Serbian (spicy with green peppers), and countless other variations. This recipe is inspired by Austrian-style Goulash, but what makes this rendition “Shenandoah” is the ingredients. You could almost make this exclusively with locally grown produce, and I was able to source almost all of the ingredients from the market. If you have your own herb garden, and you grab some local wine, you could truly have a Shenandoah Goulash for dinner this weekend.

I started making this soup about fifteen years ago. I had been up late celebrating the beginning of a hopeful new year with family and friends, and we all woke up hungry. I wanted to make something nutrient dense and savory, including cabbage, leeks, and lots of green herbs for luck and good health. How to make cabbage and leeks palatable for small children? Meatballs!

The Vietnamese New Year celebration, called Tet, follows the Chinese calendar, which means that it falls on February 17th this year. Like many cultures, the Vietnamese celebrate the start of a new year with dancing, music, fireworks, and food. Vietnamese food culture has influences from many places. The country sits at the intersection of trade routes between China, India, and Southeast Asia, and they were colonized by France (with a brief interruption) from 1858 to 1954. These influences introduced ingredients like soy sauce, tamarind, and curry spices along with techniques ranging from stir-frying to roasting and baking to their native cuisine. The dishes here make up a typical, traditional Vietnamese meal, which is made up of a light, clear soup, a meat dish, and (one or more) vegetables, served with plain rice, incorporating elements of the multi-cultural cuisine. …

On my first mother's day as a mother myself, my husband asked me what I wanted to do to celebrate. Our daughter was less than three months old and we were deep in the sleepless nights of early parenthood. I told him I wanted to make a soufflé, something I hadn't tried before. What I really wanted was a couple hours of peace to try and make something a little difficult, a little rewarding, and entirely unrelated to our all-consuming bundle of joy in the other room. It worked out beautifully, and several hours later he and I enjoyed a delicious cheese soufflé with our daughter in my arms. Since that day, I've pursued that soufflé high many times…