Late April and early May in Healdsburg is a time of delicious contradiction. We’re caught between spring’s softness and summer’s heat—the day grows longer, the air shifts into something slightly more perceptible, more viscous, noticeable on the skin and lips. Our hills are flush with leprechaun green, lingering for one last glimpse before summer’s tan sets in.
In this moment of burgeoning spring, the farmers’ market overflows with a temptress’s invitation: Eat what’s fresh—it’s abundant!
At the Healdsburg Certified Farmers’ Market, strawberries are reaching their peak sweetness, their scent lingering in the air before they are even visible in the stalls. Spring onions and green garlic are tender, fava beans are shelled by the pound and sugar snap peas—the kind of bright green that seems to be omnipresent in my life lately—offer that crisp, wet-mouth crunch that makes them an irresistible snack.
As we turn the page into May, the market becomes even more robust, providing arugulawith bite, radishes in every shape and lettuces so tender they practically glow…