Spring

We sell a lot of locally raised (organic) salmon at our store in Maine, it is reasonable in price and quite easy to feed a crowd. Most everyone is intimidated by how to cook it, marinate or not, and what kind of sauce. So over the years we have broken the process down to practicable steps that everyone can easily follow.

Grilling for the Holiday that launches Summer must be fun, a little easy, with a noteworthy end result. I prefer a fillet at the widest end near the head, I like the taste better and the fatty mouth feel, but there are others that Like the tail end fillet preferring the leanest, flavor and probably a few less calories.

Always leave the skin on when grilling, without the skin it would be a big mess and fall through the grates! 

Marinate the fish if you have time, try lemon juice and olive oil for a quick approach or orange juice and cracked coriander seed if you have a little more time but it isn’t imperative – and no longer than half an  hour or your fish will start cooking like a ceviche.

I love herbs. I grow them, I cook with them, I eat them and sometimes just smell them for instant links to memories and tastes. Growing up in Hawkinsville as a child, our farm provided space a plenty for me to dabble in herb cultivation. It was there, on our farm, that I first learned what organic gardening was, though I did not know my “organic gardening” was “organic gardening.” I knew our cows ate our grass, drank our spring water, and breathed our surrounding air. So, I knew, somewhat instinctively, that their manure was just good… basic, natural fertilizer – the byproduct of the cows’ natural digestion. What better fertilizer, compost amendment, and soil conditioner could there be?

But what truly struck me was the saying, “you are what you eat.” Since my cows were eating our natural grass, I knew their manure was safe. Same theory went for their meat and milk. Of course, I composted the manure and thoroughly washed the produced, but that simple, basic cycle of good things in, good things out stuck with me and I still believe it today. Those tomatoes, melons, herbs, squash, cucumbers, peppers, and corn were just amazing, and nothing beats a farm fresh produce basket!

"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.

Spring brings many colorful bounties, but the best of the season comes in green. This time of year farmers' markets are brimming with tender, young vegetables. That's why my friend Caroline and I decided to take a trip to the Union Square Greenmarket this past week to see what dish we could create together.

With all the beautiful salad greens available at the market, we naturally decided upon making a salad. After browsing all the produce to see what was the freshest and most appealing, we found some beautiful spinach for our base. We also gathered baby fingerling potatoes, baby red onions, and radishes. Caroline had the perfect idea, to flash pickle the radishes. And for a lean protein, I suggested a steak, which we picked up at the nearby Whole Foods Market. Once we had all our ingredients, we were ready to cook—and eat.

What we achieved was a colorful and healthy salad with a combination of earthy vegetables that encapsulated the flavors of spring.