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We’ve been waiting not so patiently for spring vegetables to arrive—driving around looking, calling, and pestering our local markets. When will the asparagus be in? Scallions? How about fiddlehead ferns? English peas? It’s been hit or miss so far. Until today. We filled a bag with fat stubby purple asparagus, then the rest of spring’s bounty practically jumped into our cart. So, at long last, we prepared one of our favorite lunches to celebrate this time of year: A ragoût of spring vegetables with diced pancetta and lots of snipped chives. Vernal bounty awaits, so cook something delicious for yourselves this weekend, dear friends.


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