“There is nothing so innocent, so confiding in its expression, as the small green face of the freshly shelled spring pea.” — William Wallace Irwin in the Garrulous Gourmet. It’s summer. Fourth of July fireworks are behind us. Gardens and farmstands are full of sweet summer ...

I bought garlic scapes at the Farmers’ Market last Saturday. Many shoppers are still unfamiliar with this relative newcomer to American cuisine. However, these hardneck garlic flower stalks are common in Chinese and Korean cuisines. Curling as they grow, they make one or two graceful loops ...

Right now, our farmers’ market offers abundant fresh greens and many types of lettuce. Lettuce salads make a light, nourishing and tasty lunch or supper on hot June days. Four main types of lettuce include crisphead, butterhead, romaine and looseleaf. There are many varieties among these, ...

It’s time for Strawberries! At last Saturday’s Farmers’ Market, I bought strawberries. Surprise! They were red all the way through. Delicious. Fragrant. Sweet. Fresh. No resemblance to those white berries from the supermarket. Delicious. On Tuesday, the strawberry full moon was low ...

I bought some kohlrabi last Saturday at our farmers’ market. I was surprised to find kohlrabi this early in the season — but this hardy vegetable can be left in the ground when frost hits and harvested in the spring. I’m acquainted with kohlrabi from my European roots, but many ...

At the farmers’ market, I encountered a vegetable I was unfamiliar with. Komatsuna, a Japanese leafy green, is one of the earliest vegetables available because it is very fast-growing. In more moderate climates than ours, it can be grown year-round and is more heat and cold-tolerant than ...