Spring is unfurling, though I would rather have snow and arctic air. Months of deep freeze and sunlight deprivation somehow steel me for the increasingly hot summers. No matter my preferences, winter was a mere blip. The growing season has lumbered back to life too soon. But also not soon enough for actual local produce.
Cultivated mushrooms, bitter frisee from the store, and onions of whatever heritage fit the moment. Later, when we can add big handfuls of chives and then other alliums and herbs, it will still be right. After all, full-on salad season is nearly upon us.
Warm Mushroom Salad with Bacon
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