Spring

Los Angeles is shedding its winter coat, the birds are singing; Spring has boinged in like Zebedee. The farmers markets are jam-packed with citrus, strawberries, golden beets and asparagus.

I got four bunches of gorgeous, small, round radishes for $2, two bunches of sweet peas for $4 and tiny beets in every shade of pink and gold. 

Fifteen old friends came to supper last night, a Clein + Feldman reunion.  It was, of course, just as if twenty years hadn't gone by: everyone looked the same, sounded the same, but maybe wiser, greeting each other as if we'd been in the office together just yesterday.

It’s almost Spring, right? All the beautiful produce will start showing up at the market soon. This salad is a beautiful addition to any table, making a beautiful centerpiece for a stunning buffet.

And flavor...it’s full of it, not to mention it pairs fabulously with a crisp white wine. The salad is a lovely taste of the Mediterranean.

Don’t shy away from the anchovy paste; it gives distinctive flavor without imparting a fishy taste.

This salad is truly a meal in itself and tastes awesome with some crusty bread as a side kick. Did I mention there are potatoes in here. Yes, potatoes in salad with greens. It's a bonus.

I hope you enjoy all these fabulous flavors, it's a winner.

I think most people who shop at farmers’ markets are willing to pay a little more for produce because it’s fresher. There are certain items, however, that are notorious for causing people to balk, such as passionfruit, figs, and, currently, cherries.

These fruits all share common traits: they are unique in flavor and appearance, their season is maddeningly short, and they elicit awe in their viewers. Seriously. This past Sunday, I was expecting harp music to start emanating from the cherry table. It’s no surprise; who can resist gushing over fresh cherries? Both kids and adults are smitten by their cheerful color and juicy sweetness. In fact, one farmer was generously offering samples of bing cherries (pictured above) and was practically sainted by grateful market-goers. It doesn’t take much to make us happy.

Despite our love affair with this precious fruit, some people can’t help but haggle over the price, which is about $6-8 per pound. Let me tell you something: No amount of pleading or applauding will get farmers to budge on the price. Why? Because cherries are difficult to grow. They are highly susceptible to insect damage and disease and need to be carefully monitored. They are also highly dependent upon good weather. Even if the cherries make it to fruition, they are prey to birds that are attracted to their bright red color and sweet juice, and typically need to be protected with netting or cheesecloth. Finally, they must picked carefully and are highly perishable, since they do not ripen once harvested. This all adds up to a labor intensive and expensive fruit to produce, which is why the price is high.

"Back again?" (no smile)

That's the response I got from the cashier when I returned to my local market for the third time in three days.

"Wow, you must really love peppers." (eye roll)

That's what she said when I gently placed my nine red bell peppers on the conveyor belt. That's after having bought six the previous day and three before that, all with the same cashier. Does she ever go home?

I took umbrage neither to her eye rolling nor to her indelicate handling of my pristine peppers. If she doesn't realize the mind-blazing deal of red bell peppers 3 for $1, then I can't help her. I also won't be sharing my garlicky roasted red pepper and almond dip with her. So, there.