Spring inspires creativity. I am reminded of that four times per week as I make my way to the market.

I think about tomatoes and artichokes. I consider the traits of green asparagus versus white asparagus. I wonder how the cucumbers are doing right now and if they are ready. I contemplate the weather and try to determine if this year’s April rains were a benefit or a curse. I see sprouts of fresh nettles bursting through the ground, and I marvel at the abundance of fresh food that surrounds all of us…at least if we look.

I love the simplicity of spring.

But, the foods of spring enter the world with a scream and demand individual attention. They are an alarm clock going off sooner than we hoped for. They have flavors which can be assertive and difficult to understand. They seem to somehow shout inside our mouth and know just which bitter taste buds to massage. But after the initial shock…well…I think it’s nice to get back to those fresh flavors.

I’m awake and inspired…ready to shop.

I spot some green asparagus at one of my favorite vegetable stands, which appear too imperfect to be mass-produced. I am told they were harvested just several hours earlier. I buy them without hesitation, and automatically imagine matching them with some very young thyme growing on my balcony…and perhaps a small amount of butter. I move on, weaving my way through the growing number of bicycles and find myself in front of my preferred meat vendor. I spot some porc noir filets…and bistecca Fiorentina…but it’s the Irish lamb filets that win me over - a perfect companion to the asparagus I believe. Yeah…a bit of rosemary on that lamb and I think the meal is complete. Nothing more is needed.

I can’t wait to get cooking.

Finding and eating fresh food is always satisfying, and you know - it’s not that difficult. The world is one big garden. Let’s eat!