The Start of Local

Local ProduceThere hasn’t been much in terms of cooking in casa de Hannum over the last week and a half. I’ve been fighting a nasty bug.

That aside, it’s the beginning of our local produce season, when farmers begin to deliver truckloads of fresh, beautiful food to the store and farmers markets.

My favorite way of consuming spring goodies is to process them as minimally as possible, celebrating their tender flavors, either in a quick stir fry or gathered raw on a platter along with cheese, olives, and Blue Diamond’s pecan crackers for a savory, light supper.

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