A new season surprises the senses. Each one with its own tastes. [If you disagree, I can sign you up for seasonality training on the country side of Romania where you eat what you grow.] With every passing season, those first few bites make you fall in love all over again with the new bounty.
Three months of summer culminate in the bright and warm and juicy peach. The next three get sweet, earthy, and buttery like that fall squash. And then three feel soothing and hearty and rich like those root vegetables that braise overnight over a large piece of red meat.
Before you know it you are ready for this- spring. Fresh and tangy and crisp, clean and brisk, new and crunchy. Spring tastes like arugula, like radishes, and like asparagus. It tastes like the ramps and green garlic, the rhubarb and wild strawberries that welcome this new season.
Saturday was the first Farmers Market in Boulder. Yes- I was excited- very excited- I could hardly contain my excitement. The renewal, the green everything, the crisp air, the community revived, brought back to life, together after the long winter months. We came home happy with a little produce- mostly leafy stuff, some meats, and fresh eggs and cannot wait for each Saturday morning from now until October.
Spring Radish Bruschetta
Ingredients: 1 bunch fresh radishes; 1/2 cup loosely packed Italian parsley; 1/2 teaspoon capers; 1/4 cup fresh toasted breadcrumbs; 1 garlic clove; 1/4 cup olive oil (plus more for the bread); 1 tablespoon freshly squeezed lemon juice; 8 slices of hearty crusty bread.
Wash the radishes, trim them, and dice them small.
Brush the bread with olive oil and get it charred preferably over a charcoal grill. Your broiler will do the trick too minus the faint smoky-delightful flavor.
In a food processor, add the remaining ingredients. Pulse until coarsely blended. Season with salt and pepper to taste.
Mix the green substance with the radishes. Layer a healthy spoonful of the mixture on a slice of bread and close your eyes.
Photography by Jennifer Olson.