Growing up in the south, Memorial Day barbecues and pool parties always signified the start of summer.  Now that I live in New York, summer really starts for me when Union Square Green Market comes alive.  Week by week, I anticipate summer and watch it grow closer based almost entirely on what produce is for sale on Saturday mornings in Union Square.

For the past few weeks, I’ve been able to stock up on fresh asparagus, mushrooms and herbs.  This weekend, the first batch of strawberries made their debut, and each week as the summer progresses, I’ll pick up something new--including amazing tomatoes, apricots and sweet corn.

The beauty of all these fresh ingredients from local farmers is that you don’t have to do much to them to make them taste good.  I usually show up at the market, pick up whatever I think looks good and work out a plan when I get home.  

Last week, that meant a super-simple, summery potato salad with cremini mushrooms, shallots, dill, oil and vinegar.  Who knows what next week will hold…

Valerie