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.
Spying bright yellow Meyer lemons in the refrigerated produce case at my local natural food co-op never fails to give me a lift. This occurrence usually takes place in March, my least favorite month of the year in northern Minnesota with its dull gray skies, dirty slush, and sometimes, snowstorms that, by this time, no one wants to experience.
I could not possibly have let April go by without sharing this lemony recipe with you. This is one that will become a classic in your repertoire. Trust me. Easy, yet so delicious, this dish is perfect for a small dinner or for a huge gathering. The recipe can be halved or doubled easily (or tripled … believe me I’ve done it).
It's Spring, but you really wouldn't know it where I live. The rain has been relentless. But strawberries are in season and the stores are filled with rows and rows of these beauties.
At the Wednesday Santa Monica Farmers’ Market — two blocks from the Pacific Ocean — we’re finding one of the treasures of spring: green garlic, thick as a leek and two feet long.