(Photo of mixed greens from The Earth That Gives Farm)
Time Magazine recently published an article titled " 5 Foods That Taste Better in May Than They Will All Year". According to the Whole Foods Market's global perishables buying office, these foods are: Corn, Blueberries, Cherries, Apricots and Avocados. Perhaps when you are buying “globally” this is the best time of year for those crops but, if you are buying “locally” it is not. Even though we are about three weeks ahead of schedule this season, don’t count on any significant quantities of corn until after July 4th. June will be the month for blueberries and cherries and we won’t see apricots until the end of June. As for avocados, global warming is going to have to kick into high gear before you will see them in Oregon.
One of the best reasons to shop at the BFM is that you won’t see anything in our growers’ stalls until it is the right time of year for it to be there. It takes discipline to eat only what is in season here in the Pacific Northwest but your patience will be rewarded with produce that is exceptional in both taste and quality.
That being said, there are plenty of fruits and vegetables available at the market that taste great right now. Currently at the Market you can find asparagus, rhubarb, beets, carrots, zucchini, fennel, strawberries, sugar snap peas, and a plethora of spring greens.
If you asked us what food tastes the best in May, we'd have to say salad greens. This time of year, the mixed greens you find at the market are just perfect. We recommend you pick up a couple bags of mixed greens at the market this weekend and a bag of hazelnuts from Ken & June's. Then, whip up this simple hazelnut vinaigrette and enjoy a simple and fresh spring salad!
Combine in a blender or food processor:
1 c. apple cider vinegar
1 c. chopped, toasted hazelnuts
1 clove garlic
1 small shallot
3 T. honey
Puree, then slowly drizzle in:
2 c. olive oil
Season with salt and pepper to taste