The Heart of the Table | Seasons & Celebrations
Opening Day Anticipation
My friends, the farmers, are all over social media promising the fruits of their spring labors. I start drooling and reaching for my tote bags every time I go online! I couldn’t wait to get to my absolute favorite place in the mountains, the Watauga Farmers Market, which officially opened for the season on May 4th.
Over the last few weekends, I’ve gotten my hands on those lovely purple spring onions and the twisting, bright green coils of garlic scapes. I painted and cooked a lot of them right into the pages of Canvas & Cuisine: The Art of the Fresh Market.
Watauga will have early greenhouse tomatoes this year and the absolute most tender leaves of baby greens. Here I come, and will continue to come through October!
"After my first visit this year, I created a dish that pulls together some of my favorite farmer’s market finds: tender collard greens and rich pork belly. It makes for a lovely first course or a wonderful side dish... once you’ve chopped up the belly and stir it into the greens."
Either way, it’s sure to delight and perhaps motivate you to find a fresh farmer’s market opening near you. If you find a new one in your neighborhood, please share the experience with us!
I love nothing more than posting scrumptious possibilities to my social media, sharing the harvest, and inspiring others to cook locally. Now, please excuse me while I go simmer my greens!
From the Memoir to the Kitchen
To bring this memory to your own table, explore the Master Blueprint for the slow-roasted pork belly that inspired this story.
View the Recipe in The Estate Vault