It’s almost officially summer. Which in Michigan means that any given time, it is either thunderstorming or it’s 85 degrees. For me, late spring is an important time. The students leave and campus is nice and quiet. The markets open. The farm shares begin. The hot dog stands come out. The garden gets planted. My electricity bill goes way down…for a while. But it also means one very, very important thing: baby vegetables.
I love baby vegetables. They’re tender and sweet and delicate and tiny…and we all know that making food smaller automatically makes it both cuter and delicious-er. My absolute favorite is the elusive baby turnip, which is starting to reach nearly mythical status in my household because I can never find them. I’ve seen them at the market exactly twice in about six years and never in a regular grocery store. They are so delicious, sautéed with butter and chicken stock and then sprinkled with salt and pepper, almost like very delicate Brussels sprouts. If you find any, buy them immediately! Also, send them my way. Continue reading