Today proved to be one of those formulaically beautiful spring days that compel New Yorkers by the droves to swarm my (read: everyone’s) farmers’ market to fill their reusable bags with seasonal greens and camera reels with seasonal photos.
Ah, what the hell. If you can’t beat them, join them, right?
A staunch advocate of the locavore movement – when convenient and comparably priced, that is – I’ve been sustaining on Tri-state winter staples like apples, bosc pears and sweet potatoes since November in wait of the first spring harvest, and my God, I’m ready for some variety.
Thankfully, in the words of classic literary hero Rafiki, “It is time.”
Today’s bounty at the Union Square Greenmarket included an array of early springtime offerings from ramps (i.e. wild spring onions) to turnip greens (i.e. turnip greens).
Too often a creature of habit when it comes to my vegetable selections – my genetic make-up is probably 90-percent kale at this point – I forced myself out of my comfort zone and bought a new kind of green at today’s market: broccoli rabe.
To be honest, I’m not really sure what to do with it, but a little olive oil, sea salt and fresh cracked pepper can never be wrong. Unless broccoli rabe is one of those poisonous greens you have to cook thoroughly to avoid sure and sudden death. In which case, cooking it my way might be wrong. Stay tuned for an update and/or obituary.
Speaking of playing dead – gratuitous niece photo anyone? Ok, I guess if you twist my arm.
How are you celebrating the flavors of spring? And who is with me for Operation Puppynap? Sorry future defense attorney. This scheme is decidedly premeditated.