Two Spring Recipes From the Farmers’ Market

I missed the farmers’ market out on Shelter Island this past weekend because the rain had no regard for the fact that many of us had a house full of family and guests to feed. I could have braved the deluge, but didn’t! Now I’m back in Chicago, with farmers’ markets open to me throughout the week, so I went early to the Streeterville Tuesday morning market in front of the Museum of Contemporary Art. Right now, asparagus, lots of greens, herbs, rhubarb and strawberries are in season. All things I love to eat and cook!

Streeterville’s Tuesday Farmers’ Market is in front of the MCA.

Here are two of my favorite spring recipes: one for asparagus, which I know some people, like my husband, don’t love. But since it’s a seasonal vegetable (I only cook it when I can get it at the farmers’ market), I don’t worry about whether or not it’s a crowd pleaser and just enjoy it while it’s here. That’s one payoff of being the cook; you make what you like! The other recipe is a Strawberry Rosé Spritzer that uses fresh strawberries to make a flavorful puree. It’s light in alcohol and very flavorful!

Asparagus and Egg Salad with Walnuts and Mint

This recipe is from Smitten Kitchen, but I originally made the version from Six Seasons cookbook by Joshua McFadden. I like Deb Perelman’s take a teensy bit more, but with either version, I love its bold flavors of asparagus, mint and parmesan. Adding the jammy eggs and serving it on toast makes it a complete meal (at least in my house!).

Strawberry Rosé Spritzer

This recipe is by Merrill Stubbs via Food52, and it’s so easy, you don’t really need the recipe. You take market-fresh strawberries, puree them with a little sugar and then add the puree to a dry rosé and top with seltzer. My one note is that when you puree the strawberries, taste them before adding all three tablespoons of sugar. Usually one or two is enough with in-season berries. It’s fizzy, pink and delicious!