This week at the farmers’ market.

by in Ingredient

In spite of a record-breakingly rainy April, we’re seeing more local produce showing up at the farmers market at Findlay, and also at the Hyde Park Farmers Market, which opened its early season just today under cloudy skies.


On tap this week:

  • Asparagus: after just one farmer was selling a few bunches last week, more vendors are bringing asparagus to market
  • Rhubarb (not my thing, but whatever)
  • In addition to the lettuce that’s been prolific during the past two to three weeks, this week brought Swiss chard, mustard greens, spinach and microgreens
  • Spring flowers: ranunculus (my favorite), tulips, dogwood branches
  

3 thoughts on “This week at the farmers’ market.”

  1. I love the ranunculus too! And it’s also popping up here in Stockholm markets. And there’s tons of asparagus, both green and white.

  2. Sandra: We don’t have much white asparagus at the markets here in Cincinnati. Do you cook with it? How is it different from the green variety?

  3. I LOVELOVELOVE ranunculus flowers—they’re my favorite too! If they’re blooming in Ohio, they should be blooming here too. Guess what I’ll start looking for now?