Finally the produce season is getting going. We've got our garden set up - tomatoes, fennel, and greens are doing great, lime basil mysteriously died, lovage and lavendar and sorrels (red and green) are doing pretty well. I just transplanted a Cuban oregano plant that the jury's still out on.
Rhubarb has come and will soon be gone at my mother's. By far the best thing I've done with it is this cake. Yes it has Jello. Yes it has marshmallows. It is fantastic.
The first local vegetables are starting to show up: radishes at Lull's today, green onions and broccoli raab (so much younger and sweeter than supermarket raab!) at Kimballs last weekend, and Caitlin picked up microgreens and white Japanese turnips (hakurei?) at the Copley Square Farmers Market today. I haven't tried those yet because she's actually not home yet, but turnips are wildly underrated, and I'm intrigued at trying a new-to-me variety.
This is also a good time of year for us (and anyone in this part of New England) to keep an eye on Valicenti Organico, a local (six minutes away from me) producer of pastas and sauces. We buy their ravioli regularly, which leans heavily on local fruits and vegetables. The ratatouille ravioli is one of my favorites, but at the moment we have two that we haven't tried yet: artichoke and boursin, and even more excitingly, pea tendril with grilled ramps and local mushrooms, which is three of my favorite vegetables in one ravioli.
It'll be another couple weeks before strawberries - I've requested some green strawberries from Kimballs in the meantime - and a few weeks after that before blueberries and early season vegetables. Tomatoes, forget it, not for ages.