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Here at Food52, we like to talk about what we’re buying at the market: what’s new, what’s exciting, the market’s best-kept secrets. This is our water cooler talk. And now, we want you to join in.
This week, our co-founder Merrill went to the market looking for a few things, and left with a few stalls' worth of produce. And that’s how it’s starting to go: Now that we’ve almost crested May, vendors are bursting forth with produce, our market bags are growing heavier, and everyone is happier for it.
Here’s what the Food52 team can’t wait to pick up from the market this week -- and why you should be adding it to your bag, too.
Yes these are a little scary, but once you get past their built-in armor (wear gloves if they’re raw!), they’re also fantastic in scrambled eggs and atop crostini. If you’re throwing a dinner party, fold them into your pasta dough.
A handful of our editors await the arrival of snap peas even more eagerly than they do asparagus. The wait is over, so make sure you bring a few bags home: for snacking, for your potato salads, and for lightning-quick sides.
Added raw to salads or used as a garnish, chive blossoms have a lovely, mild onion flavor, and they offer a nice dose of color. (So much so that we’ve been known to put them in vases on our tables.) The chives they're attached to? They're just an added benefit. If you’re feeling in the mood for a weekend project, take a page out of Contributing Editor Lindsay-Jean’s book and make a batch of chive blossom vinegar.
What are you picking up this week? Tell us in the comments!
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