Spring

Eggs in a nesting box at Flower Power, City Market's newest organic egg farm

When these photos showed up in my daily email from our new egg farmer, I knew I couldn’t just file them away. 

Flower Power Vermont is now providing us with fresh, organic eggs from their farm in Ferrisburgh.

This spring, I am vowing to get over my fear of two foods that typically start appearing right about now.

Fresh dandelion greens

Local baby spinach has arrived at City Market - this tart features spinach from Hazendale Farm in Greensboro.

Rhubarb is a perennial that makes its appearance right about now, sending thick, juicy stalks up out of the ground and large, lush, inedible leaves. It's pretty and pink in cake.

Rhubarb cake

When I lived in Brooklyn as a graduate student, I had a favorite Japanese restaurant that I would go to after a particularly grueling day. Slipping into a seat at the sushi bar, the first thing I would order is “gomae,” a Japanese spinach salad with sesame paste.

Japanese spinach salad

We’re still getting early, greenhouse spinach from a few small farms at the Co-op.

Baby spinach soon to become pesto (you can use baby spinach or regular leaves).

The spinach is “on again, off again” for the next 2-3 weeks, according to Produce Asst. Manager Jason Pappas. After that, we should see a steady spring-time supply of the good green stuff, so there’s no reason not to pick up a bag!

Simple spring pasta

Coconut macaroons are one of those treats that may grace a table at either Passover or Easter, as they can be made without flour and contain no leavening. Mounded in the middle, they resemble eggs, a harbinger of spring.

Coconut macaroon dipped in white chocolate