Ah, summer. Farmers markets are hopping, CSAs start up again, and access to über fresh and local produce is finally easy once more. Except that in the first days of summer, the tomatoes, cucumbers, peppers and squash we love to gobble up aren’t ready yet. Instead, vegetables and herbs that may be less familiar — pak choi, fiddleheads, ramps, and garlic scapes — still grace the stands.
I’ve learned two tricks over the years when it comes to approaching cooking with new foods and both have served me well. First, ask the vendor. What is this? To what is it similar? How do you like to cook with it? They almost always steer you in the right direction.