it is finally time for farmers’ markets all around the country. springtime is in the air and there is plenty of beautiful produce around to show it. depending on where you live and what market you are at, there are different products available throughout the spring and summer, but there are always a lot of fun things to cook with!

i am headed back to chicago and am excited to get to the green city market that just opened up last week. it is fun to get their bright and early and see all of the local chefs wandering around, sucking down coffee and getting their produce for the week. i am always surprised to see so many of them since chefs awake before 11 am are a rarity.

what is great about all of the produce at the market is that it is so fresh and vibrant that you can make great food without too much fuss. i put together a bunch of quick and simple recipes highlighting produce available throughout the spring and summer for the june issue of glamour that can help you use various tasty produce in different ways.

right now the markets are filled with asparagus and rhubarb. asparagus is great tossed in olive oil with a little salt and pepper and just tossed on the grill for a couple of minutes. i also suggest shaving it very thin on a bias and using in salads for a beautiful fresh sweetness. for the rhubarb, try bringing 2 parts white balsamic or champagne vinegar with one art sugar to a boil and pouring it over some sliced rhubarb (enough so the rhubarb stayed submerged). let it sit for about 8 minutes and strain. now you have some quick pickled rhubarb that goes great with everything, especially in a salad of grilled asparagus, goat cheese and toasted almonds.

stay tuned for the next webisode of the tasty life featuring chicago’s green city market…..coming soon….

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