The Union Square Farmer’s Market, just a few block away from Chez Belm, opened for the season this past Saturday. I braved the gathering storm clouds and made sure I was one of the first to arrive to check out the fruits of the rainy spring.
I exercised some restraint, which was helped by my not wanting an entire fridge full of leafy greens. I bought French breakfast radishes, garlic scapes, strawberries, rainbow chard, cherries, greenhouse cherry tomatoes, fresh mozzarella, fig and mascarpone stuffed burrata, and a slab of brioche rolls from Iggy’s, the new bakery.
The radishes are my next sous vide experiment, the strawberries and burrata are destined to become dessert, and I have to shift into summer cooking mode.